4 chicken breasts, cut into large pieces 1/4 c. almonds, slivered, (Optional): plus more for garnish) 1/4 c. soy sauce 1/3 c. honey 1 T. canola oil 2 garlic cloves, minced 1 tsp. ginger, fresh, minced 1/4 c. onion, sliced 1/2 c. snap peas 1 T. water 1 T. cornstarch Serve over cooked brown or white rice

1.In a 4-5 quart slow cooker, place chicken and 1/4 cup slivered almonds. 2.Whisk soy sauce, honey, garlic, ginger, and oil in a separate bowl to combine. 3.Pour over chicken and stir to coat the chicken. 4.Top with sliced onion. 5.Cover. Cook for 8 hours on Low or on 4 hours on High. 6.Approximately fifteen minutes before finished, remove the chicken to a plate. 7.Whisk cornstarch and water until smooth and stir into the slow cooker. 8.Put the chicken along with 1/2 cup snap peas back in the slow cooker and finish crocking for 15 minutes or until the sauce has thickened