Crockpot Chicken Chop Suey

2 Chicken breast; skinned, halved & de-boned
1 Teaspoon salt
1 Teaspoon ginger, minced, crystallized
1 Cup celery, sliced
5 Ounces water chestnuts, sliced & drained
1 Onion, sliced
2 Cups chicken bouillon
2 Tablespoon soy sauce
1 Cup mushrooms, sliced
1 Pound bean sprouts, drained
2 Cups rice, cooked
1/2 Cup slivered almonds

Cut chicken into strips about 2-inches long and 1/2-inch thick. Place in crockpot with salt, ginger, celery, water chestnuts, onions, bouillon, and soy sauce. Cover and cook on Low 5 to 6 hours. Turn control to High. Add mushrooms and bean sprouts. Cover and cook on High 15 minutes. Serve over hot rice. Sprinkle with almonds. Serve with extra soy sauce, if desired.