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Slow-Cooker Chicken with Cashews

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 by 6 people
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Makes: 6  servings Prep 15 mins Slow Cook 5 hrs 30 mins  (low) or 3.5 hours (high)
Slow-Cooker Chicken with Cashews
Nutrition Facts

Servings Per Recipe 6

  • Amount Per Serving
  • cal.(kcal)249
  • Fat, total(g)7
  • chol.(mg)44
  • sat. fat(g)1
  • carb.(g)23
  • fiber(g)3
  • pro.(g)22
  • sodium(mg)366

Percent Daily Values are based on a 2,000 calorie diet

  • 1 pound  boneless, skinless chicken breasts, cut into 1-inch chunks
  • 2 cups  baby carrots
  • 1/2 cup  low-sodium chicken broth
  • 4 tablespoons  ginger-flavored soy sauce (such as House of Tsang) or regular low-sodium soy sauce
  • 8 ounces  snow peas, trimmed
  • 2 cans (8 ounces each) pineapple tidbits, drained, and 2 tablespoons juice reserved
  • 1 sweet red pepper, seeded and thinly sliced
  • 3 tablespoons  cornstarch
  • 1/2 cup  roasted cashews
  • 3 cups  cooked brown rice (optional)


1. Stir together chicken, carrots, broth and 2 tablespoons soy sauce in slow cooker bowl. Cover and cook for 3 hours on HIGH or 5 hours on LOW.

2. Remove cover and stir in snow peas, pineapple and red pepper and cook an additional 20 minutes.

3. In small bowl, stir together remaining 2 tablespoons soy sauce, 2 tablespoons pineapple juice and cornstarch. Stir into liquid in slow cooker bowl. Stir in cashews and cook an additional 10 minutes or until liquid has thickened. Serve over rice, if desired.

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