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Slow Cooker Cashew Chicken

ChickenSlow CookerAsian

Time: 3 hours 15 minutes

Yield: 6 servings

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About

Another classic takeout dish turned into a slow-cooker meal! We love to see it. This Slow Cooker Cashew Chicken keeps you on this glorious grub journey with pure joy and ease. After a few hours of hands-off cooking, giving you the freedom to do as you please, you'll soon have a plate full of juicy chicken and tender veggies covered in a tangy, creamy sauce served over a big bed of fluffy rice. YUM. Nothing beats a delicious meal, but nothing can ever top this super easy Slow Cooker Cashew Chicken! You'll never want to use the stove (or takeout) again!

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Ingredients

  • 1 (10.75-ounce) can condensed golden mushroom soup
  • 2 tablespoons soy sauce
  • 1/2 teaspoon ground ginger
  • 1 1/2 pounds chicken breast tenderloins or chicken breasts, skinless and boneless, cut lengthwise into 1-inch-wide strips
  • 1 cup fresh mushrooms, sliced, can substitute 1 (4-ounce) can sliced mushrooms, drained
  • 1 cup celery, sliced
  • 1 cup carrots, shredded
  • 1 (8-ounce) can sliced water chestnuts, drained
  • 1/2 cup cashews
  • brown rice, to taste, cooked and hot, for serving
  • green onions, to taste, sliced, for garnish

Directions

Step 1 -In a 3 1/2-quart slow cooker, combine the mushroom soup, the soy sauce, and the ginger.

Step 2 -Stir the chicken strips, the mushrooms, the celery, the carrots, and the water chestnuts into the soup mixture.

Step 3 -Cover the slow cooker and cook the chicken mixture, about 3-4 hours on high heat or about 6-8 hours on low heat.

Step 4 -Stir the cashews into the chicken mixture.

Step 5 -Serve the cashew chicken over the rice, garnished with the green onions.

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