Crock Pot Cashew Chicken

Not Pictured: Soy Sauce
I think that Wednesdays are my new favorite day. With my daughter in school for the morning, I'm able to run errands and get dinner going for Crock Pot Wednesdays, I get to have a brunch date with my husband every other week, and a couple of my favorite TV shows are on in the evening (Modern Family, Up All Night, and The Middle.)

Yesterday's Crock Pot Wednesday recipe comes directly from the Crock-Pot Website: it's Cashew Chicken!
Crock Pot Cashew Chicken:
Ingredients:6 chicken breasts (I used about 3 - 1.5 pounds)
2 tablespoons butter
1/4 cup chopped green onions (scallions)
1 cup of mushrooms, slice
1 can of Cream of Mushroom Soup (10 3/4 ounces)
1 cup chopped celery
1 1/2 tablespoons soy sauce
1 1/2 cups cashews (about 9oz.) unsalted                    

Combine ingredients in slow cooker. Cook on LOW for 6-8 hours or HIGH for 4-5 hours.

Notes:I was really excited for this recipe. I love cashew chicken, and chinese take-out in general - but these days I'm much more cautious about where I order from (many of the places around here are really dirty, and who knows how long the food is sitting before it's put in your hands!)

I used 2 tablespoons of soy sauce instead of 1 1/2 for flavor, and I think it could have even used a little bit more. After cooking for a couple of hours on LOW, the mixture was looking pretty thick, so I also added 1 cup of water.

Once complete, my husband and I really enjoyed the flavor of this dish, however, it was unacceptable to me that the cashews were mushy. (I'm really big on texture.) My husband pointed out that in order to get the cashew flavor into the chicken so well this was probably necessary. However, I enjoy a little bit of cashew crunch. Next time I make this recipe I'm going to try adding 3/4 cup cashew butter to the mixture in the beginning for flavor, and adding 3/4 cup cashews to the crock pot 30-45 minutes towards the end.

Tried this recipe? Let me know what you think!

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