|Pork shoulder chops||3 , boned, well trimmed and diced|
|Cooked and cubed chicken/Raw chicken||2 Cup (32 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Diagonally sliced celery||1 Cup (16 tbs)|
|Soy sauce||2 Teaspoon|
|Water chestnuts||1 1⁄2 Cup (24 tbs), thinly sliced|
|Bamboo shoots strips/Julienned strips||1 1⁄2 Cup (24 tbs)|
Combine all ingredients in crock pot; stir well.
Cover and cook on low setting for 8 to 10 hours (on high setting for 4 to 5 hours).
If desired, thicken sauce with a cornstarch water paste just before serving.