Monday, February 28, 2011

Cashew Chicken in the Crockpot

When I'm not feeling good, the Crockpot is one of my best friends. Well actually...I can be feeling great and she's still my best friend! I actually like to call her the elf.

Today the elf came through for me when I've still got this nasty headache (five days and counting...). Here's what she whipped up for me today:

Cashew Chicken in the Crockpot

6 boneless skinless chicken breasts, cut into strips
4-5 mushrooms, sliced
3 green onions, sliced into 1/2" pieces (or red's what I had on hand)
1/4 cup soy sauce (gluten free if you need it)
2 tsp grated gingerroot
1/2 cup chicken broth
1/4 tsp salt
1/2 tsp pepper
1/2 cup cashews
1 can pineapple
2 TB cornstarch
3 TB water
Cooked brown or white rice

Place chicken, mushrooms, green onions, soy sauce, ginger, chicken broth, salt and pepper in the Crockpot. Cook on low about 6 hours. Mix cornstarch and water in separate bowl. Stir into crock pot and cook on high 20-30 minutes stirring occasionally until sauce has thickened. Serve over rice, with cashews and pineapple to garnish.

Sorry no photos today...wasn't up to that. But trust's a yummy recipe worth making. Especially if your elf does it for you!

(Recipe adapted from


  1. love this recipe. and my "elf" too :) Thanks for sharing!

  2. Just wanted to say that I've been eating leftovers of this all week, and it's soooo good! It makes great satisfying and filling. Yum.