Heat oil in a 10-inch (25-centimeter) frying pan over medium–high heat. Add chicken and cook about five minutes, turning once, until no longer pink and beginning to brown.

Meanwhile, place carrots, celery, onion, garlic, and water chestnuts in a four to six quart/liter slow cooker. Turn on high. Add chicken strips. Add water with soup mix, soy sauce, and ginger. Cover and cook for two-and-a-half hours on high, or five hours on low.

Toward the end of cooking time, mix cornstarch and water together. Stir into chicken mixture. Add mushrooms and snap peas. Cook an additional 10–15 minutes.

At the very end, add salt and pepper to taste. Serve over spaghetti or pasta of your choice. Garnish with scallions and/or nuts of choice.