Yesterday, I said I was choosing two Chinese-inspired recipes to use my chicken tenders. The Sweet & Sour Chicken came out phenomenally and today I made a slow-cooker version of cashew chicken stir-fry. Putting it together is perfect for a busy morning because it took me only 5 minutes and needed no pre-cooking or baking. Super easy! I substituted condensed cream of onion soup and withheld the canned mushrooms. I sliced the chicken tenders into 1-inch pieces before putting them in the slow-cooker and set it to low for 6 hours.

Well, after the 6 hours I peered in the slow cooker and I have to say this didn’t look too appealing. I’ve determined that pretty much any recipe that calls for “condensed anything” isn’t my cup of tea (except maybe chicken & biscuits). I served it on top of coconut rice. This actually tasted pretty darn good and the chicken was quite tender, but I wasn’t liking the consistency which was kind of mushy. I probably won’t make this again and instead try to just stir-fry the contents of this recipe to make cashew chicken in the future. Here’s my cashew chicken: #bh&g #betterhomesandgardens

©EverydayCookingAdventures 2013

Cashew Chicken

From: Better Homes & Gardens

Makes: 6 servings
Prep: 5 mins
Cook 6 hrs to 8 hrs  (low) or 3-4 hours (high)

Ingredients
10 3/4 oz. can condensed golden mushroom soup
3 TBSP soy sauce
1 tsp ground ginger
1 1/2 pounds chicken tenders
16 oz. package frozen broccoli stir-fry vegetable blend
4 oz. can (drained weight) sliced mushrooms, drained
1/2 cup cashews

Directions
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.