- 1 lb boneless, skinless chicken breasts, or thighs, cubed

		- 1 cup diced onion

		- 2 T soy sauce

		- 2 cups water

		- 1/2 t salt, optional

		- 1/2 t pepper, optional

		- 1 T cornstarch

		- 1/4 cup water

		- 1 can bean sprouts-drained

		- 1 can sliced water chestnuts-drained

		- Place chicken in 4 qt. slow cooker.
		Add celery, onion, soy sauce,
			2 cups water, salt and pepper.

		- Cover and cook on High 4 hours.

		- Mix cornstarch with 1/4 cup water
			in a small bowl.
		When smooth, add to slow cooker to
			thicken the sauce a bit.

		- This is where I added bean sprouts
			and water chestnuts.
		Turn down to low and let it heat up.

		- Serve this on a bed of rice and
			sprinkle the chow mein noodles
			on top for crunch.