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Slow Cooker Almond Chicken

By Jessica Walker
Created January 10, 2017
A delicious Chinese favorite made easy in your slow cooker.
SlowCookerAlmondChicken_beauty

Some nights, there is nothing easier than picking up Chinese takeout on the way home from work. And to be honest, Chinese food is a craving that cannot be denied, at least that’s how it is for me. So how about a recipe that answers the “what’s for dinner?” dilemma and takes care of your Chinese food craving? This slow cooker Almond Chicken is your answer.

Grab some chicken breast and quickly brown it on the stove for about 5 minutes, before adding it to the slow cooker. Then add some ginger and garlic to punch up flavor.

Throw in the other ingredients and set your slow cooker on low and cook for 6 to 8 hours. At the very end of cooking (when you get home from work) make a quick sauce with white wine, cornstarch and sugar to bring all the flavors together. Also add some fresh peapods to round out the dish.

Serve over rice with a sprinkling of raw almonds. Delicious, easy and ready when you are.

Slow-Cooker Almond Chicken

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Ingredients

    • 1tablespoon vegetable oil
    • 2lb boneless skinless chicken breasts, cut into 1-inch pieces
    • 1medium onion, chopped (1/2 cup)
    • 2cloves garlic, finely chopped
    • 1teaspoon finely chopped gingerroot
    • 1cup slivered almonds
    • 1can (8 oz) sliced water chestnuts, drained
    • 1 1/4cups Progresso™ chicken broth (from 32-oz container)
    • 5tablespoons soy sauce
    • 2tablespoons cornstarch
    • 1/4cup white wine
    • 2teaspoons sugar
    • 1cup fresh snow pea pods
    • Hot cooked rice
    • Additional slivered almonds, if desired

Directions

  • 1Spray 3 1/2- to 6-quart slow cooker with cooking spray. In large skillet, heat oil over medium-high heat. Cook chicken in oil about 5 minutes, stirring occasionally, until browned on all sides.
  • 2In slow cooker, place onion, garlic, gingerroot, 1 cup almonds and the water chestnuts. Add chicken. In small bowl, mix 1 cup of the broth and 3 tablespoons of the soy sauce; pour over chicken.
  • 3Cover; cook on Low heat setting 6 to 8 hours (or on High heat setting 4 hours).
  • 4In small bowl, mix cornstarch, wine, sugar, and remaining 1/4 cup broth and 2 tablespoons soy sauce with whisk until smooth. During last 15 minutes of cooking time, stir sauce and pea pods into chicken mixture. Serve over rice. Sprinkle with additional almonds.

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