Slow Cooker Almond Chicken

Dice the bacon into small pieces and cook in a skillet over medium heat until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside, reserving 1 tablespoon of drippings in the pan.

Add butter to the bacon drippings and melt over medium heat. Cut the boneless chicken breast into 1-inch pieces, then add to the skillet and cook until lightly browned on all sides, about 5-7 minutes.

Transfer the browned chicken and any pan drippings to the slow cooker. Add the can of chicken broth, sliced onion, diagonally sliced celery, drained canned mushrooms, soy sauce, and salt to the slow cooker.

Stir all ingredients together to combine evenly. Cover the slow cooker and cook on low heat for 6 hours, stirring occasionally if possible.

While the chicken cooks, toast the slivered almonds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant and lightly golden. Set aside.

In the final 15 minutes of cooking, stir the toasted almonds and reserved bacon into the slow cooker to warm through and combine flavors.

Prepare hot cooked rice according to package directions. Serve the almond chicken mixture over the rice, spooning the broth and vegetables over the top.