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Slow Cooker Cashew Chicken - OAMM - Dump and Go Dinner

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Slow Cooker Cashew Chicken - OAMM - Dump and Go Dinner

Lisa
The Cook
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
Serving Day Ingredients
  • 1 cup slice Green Onion (Scallion)
  • ½ cups Cashews, Roasted
  • 4 cups cook White Rice, Long-Grain

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Supplies

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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?

  1. 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.

  1. 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.

  1. Place chicken, carrots and broccoli in slow cooker
  2. In a small bowl, combine remaining ingredients except cashews, green onions and rice. Pour over chicken and vegetables in slow cooker.
  3. Cook on low 2-4 hours, until chicken is cooked through.
  4. Top with green onions and cashews before serving.
  5. 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 discussion
  1. 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?ThanksSocks

  2. 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!

  3. 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.

  4. 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?

    1. Hi Tasha,It’s possible it might get a little soggy, but otherwise I don’t see why you can’t freeze it altogether.

  5. 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?

    1. 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.