Recipe Rating: Crock-Pot Cashew Chicken

Some of you are probably wondering why I haven't vlogged about our apartment yet, when I totally promised that I'd do it MONDAY. Well, let me explain myself.

Monday = Me working from 8:30 to 6:30, making dinner, taking a walk with the hubster, and going to bed.

Tuesday = MUCH more important post about our brave hero SPC Jergens, a post about the twinsies, a HUGE to-do list around the house, and the lights in the dining room AND the bedroom going out (which maintenance has to come fix on Friday).

I can't show off our apartment very well without any light...so...the vlog will just have to wait a little while longer.


Anywho, today I promised that I'd have TWO Recipe Ratings for you, so here's Numero Uno.
(P.S. I apologize for the lack of pictures on quite a few of these upcoming Recipe Ratings. I made a lot of them during my blog break and didn't think to take pictures. Sorry! I promise to do better.)

Without further ado, Crock-Pot Cashew Chicken with Brown Rice!

6 thawed chicken breasts
2 tablespoons butter
1/4 cup green onion, chopped
1 cup mushrooms, sliced
10 3/4 ounces cream of mushroom soup, canned
1 cup celery, sliced
1 1/2 tablespoons soy sauce
1 1/2 cups cashews
1. Combine all ingredients (except cashews) in slow-cooker and stir well. 
2. Cover; cook on LOW 6-8 hours, or on HIGH 3-4 hours. 
3. Add cashews during last 30 minutes for a nice, even crunch. 
4. Serve over brown rice.

I love scouring the Crock-Pot website for recipes and when I found this one, Joshua MADE me experiment with it. We've had it 3 times since trying it about a month ago and LOVE IT. It's got such a good flavor and texture. I've even had it taste-tested by a few of Josh's friends who love it as well. 

Crock-Pot Cashew Chicken served over brown rice definitely gets and A+ in my book!  

A+, hubby's fave aside from jambalaya.


Faith said...

it looks so delish! i want to try it ... everything i have tried in our crockpot has come out amazing!

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