CROCK POT WEDNESDAY and Cashew Chicken

Happy 3rd Birthday to my sweet Perfect Katybug!  I love you, Nana.


Welcome to Crock Pot Wednesday.  This is the last week to enter the April Giveaway.  The winner will be announced next week.  Be sure to link up with Mister Linky for your chance to win.  You increase your chances by becoming a follower of my blog, Twitter and Facebook.  Just leave me a comment telling me that you have done that.

 

This week’s CPW recipe is in honoring of my friends Wade, Susan, Mark and Angie and their families who are serving in mission capacities in China.  I know life for them and their children has changed dramatically during the time they have been there.  Please offer up a little (or big) prayer for them and the success of their ministries.

This favorite “Chinese” dish is easily adapted to the slow cooker and is lighter in fat and calories than the one you will find in your local “Go To China” restaurant.  You can make it fun for the family by offering up your own miso soup and fortune cookies along with the chicken.  You can find those at your local Wal Mart (that’s especially true here in Arkansas).

Cashew Chicken
Makes 6 servings
1 10.75-ounce can condensed golden mushroom soup
2 Tablespoons soy sauce
1/2 teaspoon ground ginger
1 1/2 pounds chicken breast tenderloins
2 stalks celery, sliced (1 cup)
2 medium carrots, shredded (1 cup)
1 cup sliced fresh mushrooms or one 4.5-ounce jar sliced mushrooms, drained
1 8[ounce can sliced water chestnuts, drained
1/2 cup cashews
Hot cooked brown rice, optional
Green onion tops, sliced (optional garnish)
Combine soup, soy sauce, and ginger in a 3 1/2 or 4-quart slow cooker.  Stir in chicken, celery, carrot, mushrooms, and drained water chestnuts.
Cover and cook on LOW for 6 - 8 hours or on HIGH for 3 – 4 hours. 
Stir cashews into chicken mixture.  If desired, serve over hot cooked brown rice.  Garnish with sliced green onion tops.

Linked to:  Tasty Tuesdays, Tempt My Tummy Tuesdays, Tuesdays At the Table