Crock Pot Chicken with Asian Vegetables

Ingredients

• –  4 boneless, skinless chicken breast halves
• –  1 can sliced bamboo shoots, drained and rinsed
• –  1 can baby corn, drained and rinsed
• –  1 can sliced water chestnuts, drained and rinsed
• –  3/4 cup vegetable stock, divided
• –  1 tablespoon cold pressed olive oil
• –  Sea salt

Heat the cold pressed olive oil over medium in a medium-large skillet. When the oil is nearly smoking, add the chicken breast halves, and brown well on both sides. Add the browned chicken to the crock pot.

Combine the vegetables in a large bowl, add 1/4 cup vegetable stock, and mix well. Top the chicken evenly with the vegetable mixture. Add the remaining 1/2 cup vegetable stock to the skillet, and heat while scraping up the residue from the bottom of the pan. Add the entire mixture to the crock pot. Cover, and cook on low for 6 to 8 hours, or on high for 4 to 5 hours. Season to taste with sea salt at the end of the cooking time.

Substitute the vegetables used to meet specific diet requirements or to add some variety.  Braggs Liquid Aminos can be used in place of soy sauce.