Cashew Chicken

6 boneless skinless chicken breast halves, cut into 1"
strips
4-5 mushrooms, sliced
3 green onions, sliced into 1/2" pieces
1/4 cup soy sauce
2 tsp grated gingerroot
1/2 cup chicken broth
1/4 tsp salt
1/2 tsp pepper
1 (8 oz) can sliced bamboo shoots, drained
1/2 cup cashews, toasted
1/2 cup chinese pea pods
2 tbs cornstarch
3 tbs water
Cooked rice

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.