Ingredients1 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)
Instructions
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.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3. Stir cashews into chicken mixture. If desired, serve over hot cooked rice. Makes 6 servings.
Source: http://www.bhg.com/recipe/chicken/cashew-chicken/
