Freezer Meal Recipes / Dinner / Slow Cooker Cashew Chicken

Slow Cooker Cashew Chicken

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!
4 Servings Meet The Cook Print
Slow Cooker Cashew Chicken

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, Raw

Freezer Containers

  • 1 Gallon Freezer Bag
  • 1 Quart Freezer Bag
  • 1 Pint Freezer Bag

Supplies

  • Labels

Nutritional Information

  • Not available.

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 cornstarch, soy sauce, rice wine vinegar, brown sugar, garlic, red pepper flakes, ginger and chicken broth. 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 if desired.

Freeze For Later Cooking Directions

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.
  2. In a small bowl, combine cornstarch, soy sauce, rice wine vinegar, brown sugar, garlic, red pepper flakes, ginger and chicken broth. Divide mixture between indicated number of quart freezer storage bags.
  3. Divide green onions and cashews between indicated number of pint freezer storage bags.
  4. Place one quart and one pint size bag in each gallon freezer storage bag. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Remove quart and pint sized bags from gallon bag and set aside.
  2. Place chicken and veggies into slow cooker.
  3. Pour sauce over the top of the chicken and veggies.
  4. Cook on low 2-4 hours, until chicken is cooked through.
  5. Top with green onions and cashews before serving.
  6. Serve over rice if desired.

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.

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