Recipe: Crockpot Chinese Cashew Chicken

If you listened to our advice and invested in a crockpot, then this recipe is our gift to you. If you didn’t, please refer to Sunday’s post, invest in a crockpot, and then continue reading. You won’t regret it!


Crockpot Chinese Cashew Chicken

Original # of Servings: 1

Total Time: 3 hours

Active Time: 10 minutes


  • extra virgin olive oil – 3/4 tablespoon
  • chicken breast – 4 ounce
  • white mushrooms – 4 tablespoon
  • low sodium soy sauce – 1/2 teaspoon
  • white rice – 4 tablespoon
  • bean sprouts – 4 tablespoon
  • green onion – 1/2
  • celery – 1/4 stalk
  • cashews – 4 tablespoon
  • can cream of mushroom soup – 1/4


  1. Set crockpot to low heat.
  2. Combine bean sprouts, chicken, soup, diced celery, minced onions, mushrooms, olive oil and soy sauce in crockpot. Mix well.
  3. Cook on low for 3 hours, or until chicken is cooked through.
  4. Towards the end of the chicken cooking, cook rice according to the package instructions.
  5. With about 5 minutes to go on the chicken, stir cashews into the mixture.
  6. Serve cashew chicken over rice and enjoy!

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