Cashew Chicken for Slow Cooker

By cindygwest

Ingredients

• 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)

Preparation

Step 1

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.

Tip

* For really fast rice, use two 8.8-ounce pouches cooked whole grain brown rice and heat them in the microwave according to package directions.

Nutrition Facts

(Cashew Chicken)
Servings Per Recipe 6, Riboflavin (mg) 0, chol. (mg) 68, vit. C (mg) 17, Thiamin (mg) 0, carb. (g) 13, Fat, total (g) 8, Folate (µg) 12, cal. (kcal) 256, sugar (g) 4, pro. (g) 31, Cobalamin (Vit. B12) (µg) 0, Niacin (mg) 11, Pyridoxine (Vit. B6) (mg) 1, vit. A (IU) 1263, sat. fat (g) 2, calcium (mg) 20, Monosaturated fat (g) 3, iron (mg) 2, Polyunsaturated fat (g) 1, sodium (mg) 1026, fiber (g) 3, Potassium (mg) 319