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Preparation

1. Slice the carrots, green onions and celery. Crush the garlic. Rinse and slice the bamboo shoots and water chestnuts.
2. Heat the oil in a skillet and brown chicken on all sides.
3. Transfer chicken to a slow cooker.
4. Add all ingredients except the cornstarch and water. Stir, then cover and cook on low heat setting for 6 to 8 hours.
5. Turn slow cooker to high. Combine cornstarch and cold water, stirring until smooth, then stir into the slow cooker liquid. Position slow cooker lid ajar to allow steam to escape. Cook on high until thickened, about 15 minutes.
6. Serve chicken and vegetables over rice.