1 (2 1/2 to 3 lb.) chicken, cut up
1 c. chicken broth
1/4 c. lemon juice
1/2 c. onion, chopped
1 1/2 tsp. salt
1/4 tsp. pepper
1 (8 oz.) can tomato sauce
1 (6 oz.) pkg. frozen pea pods or 1 (10 oz.) pkg. frozen peas
1 (8 oz.) can sliced water chestnuts, drained
1 (4 oz.) can mushroom stems & pieces, drained
2 tsp. soy sauce

Brown chicken pieces in pan with small amount of oil over medium heat. Put chicken in crock pot, add broth, lemon juice, onion, salt and pepper. Cover and slow cook for 6 to 8 hours.

Remove chicken pieces and add remaining ingredients to stock. Bring to a boil. Thicken with cornstarch if desired. Pour over chicken for serving. Great with rice.