Crock Pot Cashew Chicken

• 6 boneless skinless chicken breast halves, cut into 1-inch
• 1 lb fresh mushrooms, sliced
• 3 green onions, sliced into 1/2-inch pieces
• 1/4 cup soy sauce
• 2 teaspoons fresh gingerroot, grated
• 1/2 cup chicken broth
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 (8 ounce) can bamboo shoots, drained and sliced
• 1/2 cup cashews, toasted
• 1/2 cup Chinese pea pod
• 2 tablespoons cornstarch
• 3 tablespoons water
• cooked rice

1. Place chicken and mushrooms in a slow cooker.
2. Add green onions, soy sauce, ginger, broth, salt and pepper.
3. Cover and cook on low about 4 hours.
4. Add bamboo shoots, cashews and pea pods. Turn control to HIGH.
5. In a small bowl, dissolve cornstarch in water.
6. Stir into chicken mixture in cooker.
7. Cover and cook on HIGH 20-30 minutes or until thickened, stirring at least once.
8. Serve over cooked rice if desired.

chicken, fresh mushrooms, green onions, soy sauce, fresh gingerroot, chicken broth, salt, pepper, bamboo shoots, cashews, chinese pea, cornstarch, water, rice

Taken from www.food.com/recipe/crock-pot-cashew-chicken-165131 (may not work)