Almond Chicken

Servings 6 people


  • 1 14.5-oz. can low sodium chicken broth
  • 2 slices turkey bacon cooked and crumbled
  • 1 tablespoon unsalted butter
  • 6 6-oz. boneless skinless chicken breast halves
  • 1/4 cup chopped onion
  • 4 ounces mushrooms sliced
  • 2 tablespoons low sodium soy sauce
  • 1/2 teaspoon sea salt
  • 1 1/2 cups chopped celery
  • 3 cups cooked brown rice
  • 1/2 cup slivered almonds toasted


  • In a slow cooker, combine all ingredients except rice and toasted almonds.
  • Cover and cook on LOW for 6 hours. Serve over cooked rice, sprinkled with toasted almonds.


NUTRITION per serving: 424 Calories; 12g Fat; 49g Protein; 29g Carbohydrate; 3g Dietary Fiber; 108mg Cholesterol; 700mg Sodium. Exchanges: 1 1/2 Grain (Starch); 6 Lean Meat; 1/2 Vegetable; 1 1/2 Fat. Points: 10 SERVING SUGGESTION: Serve steamed broccoli spears on the side. VEGETARIAN: Instead of chicken, use 30 ounces white beans, drained and rinsed or homemade. Use vegetable broth instead of chicken broth. Skip the bacon or use soy bacon. KOSHER: Use olive oil instead of butter. GLUTEN FREE: Make sure broth, bacon and soy sauce are gluten-free.
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