Chicken Chow Mein

Chicken meat, cut up, however much you want, I don't care. (I probably use the equivalent of 1-1/2 chicken breasts.) Once every couple of weeks I will boil a chicken in 4 quarts of water overnight. In the morning, I will take the meat off the chicken and divide it into 4 or 5 sections which I will throw in the freezer. I will also freeze the broth that this makes as well.
4 carrots, sliced
3 stalks celery, sliced
1 cup chicken broth
1 scoop stevia
1/4 cup tamari
1/4 tsp crushed red pepper flakes
1/4 tsp ground ginger
1 clove garlic, minced
8 oz bean sprouts
Water chestnuts, if you have them (I never do... haven't used them in this recipe once)

Put everything in the slow cooker (although, I'm not going to use a slow cooker anymore because of the coating on it and stuff, but I always used to. I'm giving our slow cooker to my mom because she's okay with stuff like using slow cookers and getting her gallbladder taken out. I am not. Now, I will just cook it slowly in the oven).

Anyway... Then stir, cover, and cook on low for 6 to 8 hours. Serve over rice.

P.S. You can add some (3 T) cornstarch 15 minutes before serving (pre-mixed in 1/4 cup water) if the mixture is too juicy for you. I just leave it because I'm okay with the juiciness.