Crock-Pot® Oriental Chicken

Preparation

1. Slice the carrots, green onions and celery. Crush the garlic. Rinse and slice the bamboo shoots and water chestnuts.
2. Heat the oil in a skillet and brown chicken on all sides.
3. Transfer chicken to a Crock-Pot®.
4. Add all ingredients except the cornstarch and water. Stir, then cover and cook on low heat setting for 6 to 8 hours.
5. Turn Crock-Pot to high. Combine cornstarch and cold water, stirring until smooth, then stir into the Crock-Pot liquid. Position Crock-Pot lid ajar to allow steam to escape. Cook on high until thickened, about 15 minutes.
6. Serve chicken and vegetables over rice.