Easy Slow Cooker Cashew Chicken Recipe | The Savory Spoon

INGREDIENTS

1 pound fresh bean sprouts or 1 can (16 ounces) bean sprouts, drained 2 cups sliced cooked chicken 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 1 cup sliced celery 1/2 cup chopped green onions 1 can (4 ounces) sliced mushrooms, drained 3 tablespoons butter 1 tablespoon soy sauce 1 cup whole cashews Hot cooked rice

PREPARATION:

Slow Cooker Directions

1. Combine bean sprouts, chicken, soup, celery, onions, mushrooms, butter and soy sauce in slow cooker; mix well.
2. Cover; cook on LOW 4 to 6 hours or on HIGH 2 to 3 hours.
3. Stir in cashews just before serving. Serve with rice.

Barb says Serve with rice or noodles. This recipe appears in: Chinese