Succulent Slow Cooker Cashew Chicken

Today’s recipe was selected in honor of Chinese New Year and anyone who’d like somethin’ yummy for dinner all ready when you get home from a long day.  Slow Cooker Cashew Chicken lets you control the quality of the ingredients (sometimes, I wonder if my take-out cashew chicken is really chicken) and it’s almost as easy as making that phone call for take-out; even if the restaurant is on your speed dial!

Some of the ingredients are not staples in my pantry (although after the success of this recipe, maybe they should be), so I had to do a tiny bit of a grocery shop before hand.  Since I was already there, I grabbed a box of fortune cookies for dessert–fun!

Ingredients for Succulent Slow Cooker Cashew Chicken (recipe adapted from Low Carb Slow Cooker Recipes) are:

One 10 3/4-ounce can condensed golden mushroom soup  (NOT cream of mushroom)

2 TBSP soy sauce

1/2 tsp ground ginger

1 1/2 pounds chicken tenders   (I used chicken breasts and cut them into slices)

1 cup sliced fresh mushrooms    (Save time by buying them pre-sliced.)

1 cup sliced celery  (2-3 stalks)

1 cup shredded carrots   (Save time and knuckles by buying them pre-shredded)

One 8-ounce can sliced water chestnuts, drained

1/2 cup cashews + extra for garnish

1-2 TBSP corn starch

1/2 cup chicken broth

2 scallions, chopped

red pepper flakes for garnish if desired   (or dared!)

Hot, cooked rice  (optional)

Combine soup directly from the can (NOT reconstituted), soy sauce and ginger in your slow cooker.   Tip–set your slow cooker on low while you do this.  The heat helps the soy mix into the soup.

Stir in chicken, mushrooms, celery, carrots, and water chestnuts.

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

Toward the end of the cooking time, make rice if using, according to package directions.   While rice cooks, dissolve corn starch in chicken broth–use 1 TBSP starch for thinner sauce, 2 TBSP for thicker.  (I used 2)  Stir starch mixture into crockpot contents.  Replace lid until rice is done. 

When rice is done, add cashews to crockpot and stir to combine.

Place rice on plate, ladle Succulent Slow Cooker Cashew Chicken over the rice, garnish with a few more cashews, chopped scallions, and red pepper flakes if desired.  Serve…with chopsticks, and a fortune cookie for dessert!  Serves 4-6.

When I tasted this, I couldn’t stop my mouth from making the mmmmmmm sound.  I no longer have a need to resort to take-out cashew chicken when I want somethin’ yummy and easy!

My fortune from my cookie:  “Fortune knocks at least once on every man’s door.  Be sure to answer.”   Good fortune to you too, and happy cooking!


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