Crock Pot Cashew Chicken

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