1 (2 1/2 to 3 lb.) chicken, cut up
1 c. chicken broth
1/4 c. lemon juice
1/2 c. chopped onion
1 1/2 tsp. pepper
1 (8 oz.) can tomato sauce
1 (6 oz.) pkg. frozen peas, thawed
1 (8 oz.) can sliced water chestnuts, drained
1 (4 oz.) can mushroom stems and pieces, drained
2 tsp. soy sauce

Brown chicken pieces in small amount of oil over medium heat of range unit. Transfer to crock pot. Add broth, lemon juice, onion, salt and pepper. Slow cook for 6 to 8 hours.

Remove chicken pieces and place on warm platter. Bring liquids remaining to a boil. Add the tomato sauce, peas, water chestnuts, mushrooms and soy sauce. Thicken if desired with cornstarch and water. Makes 4 to 6 servings.