Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    pork shoulder chops -- boned, well
                        -- trimmed, diced
   2      cups          cubed cooked or raw chicken
     1/2  cup           chicken broth
   1      cup           diagonally sliced celery
   2      teaspoons     soy sauce
     1/2  teaspoon      sugar
                        salt
   1 1/2  cups          thinly sliced water chestnuts
   1 1/2  cups          julienned bamboo shoots

Preparation:

Combine all ingredients in Crock-Pot; stir well. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours. If desired, thicken sauce with a cornstarch-water paste just before serving. Double recipe for a 5 quart Crock-Pot.