3 tablespoons Worcestershire sauce
5 tablespoons soy sauce
5 tablespoons celery salt
2 tablespoons crushed red pepper flakes
6 skinless, boneless chicken breast halves
8 ounces frozen mixed vegetables
Preheat oven to 350 degrees F (175 degrees C).
Saute Worcestershire sauce and soy sauce in a large skillet over medium heat for about 30 seconds, or until beverage is thickened. Stir in celery salt, crushed red pepper flakes, chicken, vegetables and pour into slow cooker.
Cover and cook on low for 8 to 10 hours. Cook in 20 minutes (or on about 12 minutes more).
Remove chicken from slow cooker, remove the celery salt mixture and strain the meat. Place in a paper lined 7x7 inch baking dish. Sprinkle with seasoning salt, if desired. Place dish back in cooker and top with parsley. Sprinkle with onions and put in the final marinade, crushed red pepper flakes.
Blanch chicken in boiling water and sprinkle with peanuts with water and soy sauce. Boil for 10 minutes, then reduce heat to low and enjoy!
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