In our area, back to school is coming up fast. Today, we took our exchange student school supply shopping and just days ago, the last of Zach’s curriculum arrived for the year. There’s no shortage of planning and preparing for the school year, and that means a whole lot of busy days ahead, both as we soak up the last days of summer and prepare for the school year, and in the days ahead where we’re going to be teaching, working, and keeping the house clean.

Luckily, I have a crock pot. And trust me, I use it and use it often. I love being able to use my crock pot to keep meals easy, and starting a meal early means I get to work on other things and not worry about dinner.

I love this recipe that my grandmother gave me. She said she found it online, and, after doing a little searching, it looks like it is modified from Campbell’s themselves. Start with 5-6 chicken breasts, a can of Campbell’s cream of chicken soup, some onion, some green onion, a little soy sauce, and the cashews and chow mein noodles. Cook the chicken breasts first. Even better, you can pre-cook these another night and refrigerate. I try to make a chicken dish a day or two before this one, then refrigerate the cooked chicken until the day of this meal. Then, you have even less day-of prep!

Chop your chicken, onion, and green onion. You could also choose to do this before the day you’re cooking to eliminate your day-of prep.

Spray your crock pot with some non-stick cooking spray, then load in all of the ingredients except the rice and the chow mein noodles. I typically leave out one of the cans of cashews in order to reserve them for a topping at the end.

Stir in the soup and soy sauce, coating the ingredients. It might look a little strange, but I promise, it’s so delicious! Turn your crock pot on low for 5-9 hours, or set it on high for 2-3 hours. It’s just long enough to get the kids through the day on low, or enough to take care of those “oh, shoot! I just got home and realized I forgot to turn on the crock pot!” moments on high.

Finish your meal with a little cooked rice and some crunchy chow mein noodles, along with the rest of the cashews.

In the mood for Asian food? Check out more dishes inspired by the far East by looking at my Ramen Slaw or my Dipped Almond Cookies.

Are you a crock pot fan? Do you use yours year-round or in winter? Let me know your crock pot habits in the comments below!