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

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

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