• 10 3/4 oz. soup, golden mushroom, condensed, canned
  • 3 T. soy sauce
  • 1 tsp. ground ginger
  • 1 1/2 lb. chicken tenders
  • 16 oz. vegetable, blend, broccoli stir-fry, frozen
  • 4 oz. mushrooms, sliced, drained, canned
  • 1/2 c. cashews
  • Hot cooked brown rice* (optional)

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Slow Cooker Cashew Chicken is so good, and with this recipe it is simple and easy to make too!

  1. Combine mushroom soup, soy sauce, and ginger in a 3 1/2 or 4 quart slow cooker.
  2. Stir in chicken, stir-fry vegetables, and mushrooms.
  3. Cover. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
  4. Stir cashews into chicken mixture.

NOTE: Serve over hot cooked brown rice*, if desired!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Crock Pot Cashew Chicken

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