Cashew Chicken, Slow Cooker

By sherryl61

This recipe is excellent for busy days and components freeze very well for future use! I am not a fan of the pale chicken look so I brown it first before adding to the slow cooker.

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

Details

Preparation time 15mins
Cooking time 240mins
Adapted from onceamonthmeals.com

Preparation

Step 1

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.