Crock Pot Cashew Chicken

From DayZines.com presents Chet's Crock Healthy and Easy to Prepare Crock pot Recipes, Thursday, April 20 2006.

• Ready In: 5 hrs
• Serves: 6

Ingredients

• 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

Directions

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.