Crockpot Cashew Chicken
3h 35m·American, Chinese


1 / 2
Ingredients
- 1 ½ pounds boneless skinless chicken thighs or boneless skinless chicken breasts
- 1 red bell pepper chopped
- 1 cup julienned carrots
- 2 ½ tablespoons cornstarch
- 1 cup unsalted dry roasted cashews
For the Sauce
- ⅓ cup reduced sodium chicken broth
- 3 tablespoons hoisin sauce
- ¼ cup soy sauce
- 1 tablespoon brown sugar
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
Instructions
4 steps
- 1
Trim any fat from the chicken thighs and cut into 1-inch pieces. Place the chicken in the bottom of a 4-quart slow cooker and top with bell pepper and carrots.
- 2
In a small bowl stir together broth, hoisin sauce, soy sauce, brown sugar, garlic, and ginger. Pour sauce over the vegetables and cook on LOW for 3 to 4 hours or until the chicken is cooked through and vegetables are tender.
180 min - 3
Whisk the cornstarch with 2 ½ tablespoons of water and stir into the slow cooker along with the cashews. Turn to HIGH, cover, and cook 20 minutes more, or until thickened.
20 min - 4
Serve over rice.
Progress
0 / 4 steps
Nutrition
Per serving (based on 6 servings)
Calories
326cal
Protein
27.0g
Carbs
20.0g
Fat
16.0g
Fiber
2.0g
Sugar
7.0g
Sodium
842mg
Saturated Fat
3.0g

