Easy Slow Cooker Cashew Chicken


1-10 3/4 ounce can condensed golden mushroom soup

3 tablespoons soy sauce

1 teaspoon ground ginger

1 1/2 pounds chicken tenders

1-16 ounce package frozen broccoli stir-fry vegetable blend

1-4 ounce can (drained weight) sliced mushrooms, drained

1/2 cup cashews

Hot cooked brown rice* (optional)


In a 3-1/2- or 4-quart slow cooker, combine mushroom soup, soy sauce, and ginger. Stir in chicken, stir-fry vegetables, and mushrooms.

Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

Stir cashews into chicken mixture. If desired, serve over hot cooked rice. Makes 6 servings.

Recipe shared from: http://www.bhg.com/recipe/chicken/cashew-chicken/