Kitchen Sink Slow-Cooker Chinese Chicken

The dish is done in a slow cooker and the vegetables and nuts retain crispness after cooking for hours.

10 boneless chicken breast halves, skin removed
1/2 cup sliced celery
1 (8-ounce) can sliced water chestnuts, drained
1/2 pound fresh bean sprouts
2 (4-ounce) jars mushrooms, drained
1/2 cup dry roasted cashews
1/4 cup sunflower seeds, shelled
Sauce (recipe below)

Sauce

1 1/2 cups mayonnaise
1/4 teaspoon Chinese 5-Spice powder
1 tablespoon lemon juice
2 tablespoons bottled teriyaki sauce
2 teaspoons dried onion flakes

For the sauce, combine mayonnaise, Chinese 5-Spice powder, lemon juice, teriyaki sauce and onion flakes. Stir well. Set aside until needed.

Line bottom of large slow cooker with chicken. Place half of celery, water chestnuts, bean sprouts, mushrooms,
cashews and sunflower seeds on top. Spoon half of Sauce on top. Repeat with remaining ingredients. Turn slow
cooker to low and cook 6 to 8 hours or until chicken is tender.

Makes 5 to 10 servings.

Source: LA Times, 1988