Crockpot Chicken Chow Mein

•  2-3 large boneless, skinless chicken breasts
• 2 c water
• 2 medium onions, halved and sliced into half rings
• 2-3 c chopped celery
• 1 tsp salt
• 1/4 tsp pepper
• 2 tsp quick-cooking tapioca
• 1/4 c low sodium soy sauce or liquid aminos
• 1/4 c brown sugar 
• 16oz can baby corn, drained
• 6.5 oz can bamboo shoots, drained
• 1 c bean sprouts
• 1 red bell pepper, chopped into slivers
• 1 carrot, chopped into thin matchsticks

[Note: You could use a large can of prepared Chinese mixed vegetables]

1. Place breasts into the crock with the water, onions, celery, salt, and pepper
2. Cover and cook on low for 5-6 hours
3. While the chicken is cooking, in a small bowl, mix the tapioca, soy sauce, and brown sugar
4. Remove the chicken and shred it
5. Mix the sauce you just made with the juices in the slow cooker
6. Add the chicken back in and all remaining veggies and stir
7. Cook on low for an additional 1 1/2 hours.

6 servings