Almond Chicken Recipe


MethodMain Ingredient


 Canned chicken broth14 Ounce
 Bacon slice1 , diced
 Butter2 Tablespoon
 Boned chicken breasts1 Pound, cut into 1 inch pieces
 Diagonally sliced celery1 1⁄2 Cup (24 tbs)
 Onion1 Small, sliced
 Canned sliced mushrooms4 Ounce (Drained)
 Soy sauce2 Tablespoon
 Monosodium glutamate1 Teaspoon
 Rice1 Cup (16 tbs)
 Slivered almonds2⁄3 Cup (10.67 tbs) (Toasted)

Nutrition Facts

Serving size: Complete recipe

Calories 1989 Calories from Fat 605

% Daily Value*

Total Fat 70 g108.3%

Saturated Fat 21.1 g105.3%

Trans Fat 0.1 g

Cholesterol 329.3 mg

Sodium 3835.4 mg159.8%

Total Carbohydrates 191 g63.7%

Dietary Fiber 16.4 g65.6%

Sugars 12.6 g

Protein 146 g292.7%

Vitamin A 33.1% Vitamin C 33.5%

Calcium 42.1% Iron 52.6%

*Based on a 2000 Calorie diet


Pour chicken broth into crock pot.
Cover and turn crock pot to high setting while browning meats and vegetables.
In skillet, heat bacon and butter; add chicken pieces and brown quickly on all sides.
With slotted spoon, remove browned chicken to crock pot.
Quickly saute celery, onion and mushrooms in skillet until just slightly limp.
Add contents of skillet to crock pot with soy sauce and monosodium glutamate; stir well.
Cover and cook on low setting for 6 to 8 hours (on high setting for 3 to 4 hours).