2 1/2 to 3 c. chicken broth
1 1/4 c. raw converted rice
1/2 c. melted butter
3-4 c. cut-up cooked chicken
2 (4 oz.) cans sliced mushrooms
6 tbsp. soy sauce
12 oz. pkg. frozen shelled shrimp (optional)
8 green onions, chopped
2/3 c. slivered almonds

Mix rice with melted butter in crock pot. Stir to coat rice thoroughly. Add all remaining ingredients, except 2 tablespoons of green onions and slivered almonds. Stir well. Sprinkle reserved almonds and green onions on top. Cover and cook on low 7-9 hours or high 3-4 hours.