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Slow Cooker Cashew Chicken

With the start of school peeking around the corner, my calendar is filling up quickly.  Practices right after school, followed by 5 pm practices, followed by Thursday night games, followed by Saturday games, followed by………..  Whew! I am worn out all ready! Needless to say my slow cookers will be in full force rotation as we start the school year activities.  With a little asian flair, and easy ingredients, this Slow Cooker Cashew Chicken is an easy assembly freezer meal that the entire family will love!

Slow Cooker Cashew Chicken

Author/Source:

lisa@ onceamonthmeals.com

Ingredients:

  • 1 pounds chicken breast, boneless skinless, cut into chunks
  • 8 ounces frozen broccoli florets
  • 1 cups carrots, sliced
  • 2 teaspoons cornstarch
  • 0.5 cups soy sauce
  • 4 Tablespoons rice wine vinegar
  • 1 Tablespoons brown sugar
  • 1 clove garlic, minced
  • 0.25 teaspoons red pepper flakes
  • 2 teaspoons fresh ginger, minced
  • 0.5 cups chicken broth
  • 8 whole green onion, white and green parts divided and thinly sliced
  • 0.75 cups cashews

Directions:

In a small bowl, combine cornstarch, soy sauce, rice wine vinegar, brown sugar, garlic, red pepper flakes, fresh ginger, and chicken broth.  Place chicken and vegetables into slow cooker.  Pour sauce over the top.  Cook on low 2-4 hours, until chicken is cooked through.  Top with green onions and cashews before serving.  Serve over rice if desired. 

Freezing Directions:

Place chicken, carrots and broccoli in a gallon freezer storage bag.  In a small bowl, combine cornstarch, soy sauce, rice wine vinegar, brown sugar, garlic, red pepper flakes, ginger and chicken broth.  Place mixture in quart freezer storage bag. Place green onions and cashews in a pint freezer storage bag.  Place 2 smaller bags inside gallon freezer bag, label and freeze.  TO SERVE:  Thaw.  Remove quart and pint freezer bags from gallon bag and set aside.  Place chicken and vegetables into slow cooker.  Pour sauce over the top of the chicken and veggies.  Cook on low  2-4 hours, until chicken is cooked through.  Top with green onions and cashews before serving.  Serve over rice if desired.

Servings: 4

 

**conversion chart image provided by Erik Spiekermann

9 Responses to “Slow Cooker Cashew Chicken”

  1. TwoDiffSocks says:

    Hi Ya’ll,

    is this correct: 0.5 cups soy sauce. isnt that 1/2 cup of soy sauce? wont that amount make this recipe salty?

    Thanks

    Socks

  2. Anne says:

    Do the cashews lose their crunch or flavor in the crockpot?

  3. Susan says:

    My husband is allergic to cashews. Can another nut be substituted?

  4. Mary says:

    This was a hit for dinner tonight for my family, including two elementary school aged boys who are skeptical about Asian flavor. I did use low sodium soy sauce. Also left the broccoli out until the end because we like it crunchy. I cooked it in the microwave and mixed into the dish with the cashews. Thanks for a great new addition to our dinner rotation!

  5. Jessica says:

    I used low sodium soy sauce and only 3/4 as much as called for and found this to be almost too salty, although my husband thought it was fine. All the veggies get soft, as you would expect in a crockpot so at the end I added some canned sliced water chestnuts for some more crunch.

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