Name: Crockpot Cashew Chicken
Prep time: 15 min
Cook time: 3 h 20 min
Total time: 3 h 35 min
Yield: 6
Cuisine: American, Chinese
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; 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

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.

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

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

Serve over rice.

Progress

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