Slow Cooker Cashew Chicken - OAMM - Dump and Go Dinner
4
Servings
14
Ingredients
13
Comments
With a little asian flair, and easy ingredients, this Slow Cooker Cashew Chicken is a dump and go freezer meal that the entire family will love!
4
Servings
14
Ingredients
13
Comments
Ingredients
- 2 ½ cups dice Chicken, Boneless Breasts
- 8 ounces Broccoli Cuts, Frozen
- 1 cup slice Carrot
- 2 teaspoons Cornstarch
- ½ cups Soy Sauce
- 4 tablespoons Rice Vinegar
- 1 tablespoon Brown Sugar
- 1 teaspoon mince Garlic, Cloves
- ¼ teaspoons Red Pepper Flakes
- 2 teaspoons peel and mince Ginger, Fresh
- ½ cups Chicken Broth/Stock
- 1 cup slice Green Onion (Scallion)
- ½ cups Cashews, Roasted
- 4 cups cook White Rice, Long-Grain
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide chicken, carrots and broccoli between indicated number of gallon freezer storage bags.
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Make From Frozen Serving Day Directions
Slow Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place chicken, carrots and broccoli in slow cooker
- In a small bowl, combine remaining ingredients except cashews, green onions and rice. Pour over chicken and vegetables in slow cooker.
- Cook on low 2-4 hours, until chicken is cooked through.
- Top with green onions and cashews before serving.
- Serve over rice.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 1 cup chicken w/ 1 cup rice Amount Per Serving
- Calories
- 703
- Total Fat
- 12g
- Saturated Fat
- 2g
- Trans Fat
- 0g
- Cholesterol
- 83mg
- Sodium
- 1986mg
- Total Carbohydrates
- 105g
- Fiber
- 5g
- Sugar
- 12g
- Protein
- 40g
- WW Freestyle
- 16
13 Comments
Join the discussionHi 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?ThanksSocks
Yes that is 1/2 cup and no it’s not too salty. But you could always use low sodium if you prefer.
Do the cashews lose their crunch or flavor in the crockpot?
A little but not much.
My husband is allergic to cashews. Can another nut be substituted?
Definitely! I would sub peanuts but you could try almonds as well.
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!
Thanks so much for sharing with us Mary! So glad that even your boys enjoyed it!
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.
Hi there,can i just freeze the sauce and the chicken veggie mixture all together? what i the purpose of putting it into separate bags?
Hi Tasha,It’s possible it might get a little soggy, but otherwise I don’t see why you can’t freeze it altogether.
Have a question on the amount of chicken broth–it looks like you are saying only–(0.5 cups chicken broth)= only 1/2 cup of liquid. Is that correct?
Yes, Mary, that is the correct amount of chicken broth. There is also soy sauce, and rice wine vinegar, in addition to the moisture that will be drawn from the veggies and other ingredients.