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!
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.
