3 lbs. chicken
2 c. water
1/2 c. soy suace
1 3/4 c. broth (from chicken)
16 oz. bean sprouts
1 (3 oz.) can sliced water chestnuts
1 (4 oz.) can sliced mushrooms
1 (9 oz.) can French-style green beans or box of frozen French style green beans

Put chicken in slow cooker with the 2 cups water; cook until meat falls off bones (save 1 3/4 cup of broth from chicken). Debone chicken, put in electric fry pan with 1/2 cup soy sauce; brown. When browned, add rest of ingredients (except cornstarch and 1/3 cup water) and simmer until all is heated through. To thicken broth, push chicken and vegetables aside and pour in cornstarch mixture. Stir with fork until thickened then mix with rest of ingredients. Heat through. Serve over chow mein noodles.