Slow Cooker Chicken with Cashews

Who doesn’t love a slow cooker, especially if you have to cook meals for a family night after night, between juggling work and leisure commitments.

I was sceptical about this dish, but must say it worked brilliantly, so I have shared it here. Note it does not have the luxury of all day cooking times, as the beef dishes require, but still will give you 3 hours lead time into dinner. A hearty dish will a bed of rice to accompany it.

Slow cooker Chicken with Cashew nuts
Slow cooker Chicken with Cashew nuts

Slow Cooker Chicken with Cashew nuts

2-3 Chicken breasts, sliced and chopped into 1-2 inch segments

3 tablespoons flour with  freshly ground pepper added

Olive oil

Whatever variety of veges you have in the fridge, I added:

Capsicum ( 1/2)

Carrot, 1 sliced and diced

Celery, 1 stalk

2 medium onions, sliced and diced

1 zucchini, sliced and chopped into 2 inch segments

1/2 cup cashew nuts, salted or unsalted ( I used the salted variety)


1/4 cup soya sauce

2 tbspn rice wine vinegar ( I replaced with apple cider vinegar because I don’t have the rice wine variety)

2 tbspn ketchup or tomato sauce as we call it here in Australia

1 tbspn brown sugar

1 clove garlic, crushed

1/2 teaspoon ground ginger

1/2  – 3/4 cup chicken stock



Coat chicken in flour with pepper added, and brown in heavy pan to which the olive oil has been added

Combine sauce ingredients and place all in slow cooker in the following sequence:

Vegetables, then chicken, then sauce.

Cook on low for 3 hours, then add cashew nuts a few minutes, prior to serving.


Rating: 8/10





Community, Food

Mineral-rich Chicken Salad

A nice recipe below. They substituted ham, but I like the idea of shredded chicken. One could replace the pistachios with almonds ( in their kernel) or walnuts, or even brazil nuts, and increase the magnesium content of this dish.

Pistachio and ham salad

Pistachio and ham salad.

This is based on a traditional Armenian recipe of pistachios, soured cream and shredded chicken breasts. You can also use chopped ham with salted pistachios for different results.

Serves 6

175g halloumi, washed and cut into 1cm cubes
4 small eating apples, cored and cut into 1cm cubes
500g cooked ham, cut into 1cm pieces (or cooked chicken breast, shredded)
250g celery, cut into ½ cm slices
2 spring onions, including green heads, cut into ½ cm pieces
175g shelled pistachios or other nuts
Juice of 1 lemon
1 tsp salt
½ tsp cayenne pepper
1 tsp turmeric

For the dressing
300ml yoghurt
300ml mayonnaise
2 tsp Dijon mustard
2 tbsp lemon juice
4 tbsp parsley, chopped
4 tbsp chives, chopped
4 tbsp fresh tarragon, chopped

1 In a large bowl, toss together the halloumi, apples, ham, celery, spring onions and pistachios.

2 To make the dressing, whisk the yoghurt and mayonnaise until well blended. Add the mustard, lemon juice and herbs, then mix well.

3 Pour the yoghurt mayonnaise over the salad, together with the lemon juice, salt and cayenne pepper. Mix well then place in the refrigerator and allow to chill for around an hour.

4 Garnish with the turmeric  and serve.


Quick cook Leftover meals – Chicken Vol au Vents and Roast Vegetable Frittata

How do you turn some unwanted leftovers into a delicious meal and save yourself time, energy and food? Turn out a scrumptious meal in a little over half an hour.

Roast Vegetable Frittata

Pre Heat Oven to 190 degrees Celsius or 375 degrees Fahrenheit

What you need:

A quantity of Roast vegetables

I use Sweet potato or kumara, onion, potato, pumpkin, zucchini, choko, red capsicum, carrot or just about anything. (It is great to have a variety of green, orange white and red if you can.) I usually make up a large batch when I am having a roast dinner and if they are all eaten, fine. And if not: I have a delicious meal almost ready to eat the following night.

[Optional extras: Broccoli florets, mushrooms and 1 small can of corn kernels]

1/2  – 3/4 cup cream

2 eggs

1/4 cup  milk


1 cup of tasty cheese

1. Chop leftover veges roughly into 1 inch cubes and arrange in ovenproof dish so that they are evenly dispersed. Nothing worse than having all carrot in one portion and all choko in another! You can also add some broccoli, mushroom and a little tin of corn kernels as optional extras.

2. Combine the remaining ingredients and pour over the veges.

3. Top with a your choice of tasty or flavoured cheese. I used basil and pesto Mersey valley cheese. ( you will probably only find this brand in Australia)

4. Cook in moderate oven for a little over 20 minutes till cooked.

If you also have leftover chicken, then you can make a complete meal as follows while the Frittata is cooking:

Chicken Vol au Vents ( using leftover cooked chicken)

Pre Heat Oven to 190 degrees Celsius or 375 degrees Fahrenheit


3 sliced mushrooms

1 diced onion

Quantity of shredded cooked chicken (leftovers) Approximately 1 – 2 cups

4 Vol au Vent pastries ( round pastry cases that have been pre cooked – readily available in supermarket)

Parsley or herbs as desired.


1. Saute onion in a little olive oil on medium heat in  a frying pan til transparent.

2. Add  sliced mushrooms and shredded chicken (leftover)

3. Place Vol au Vent pastries in moderate oven to warm

4. Add 1 cup of sour cream, and 1/2 cup milk to pan and stir through, slowly increasing the heat til sauce is thickened.

5. Place mix in warmed Vol au Vent cases and serve with portions of the above frittata.

A complete and easily prepared meal supplying Protein, fibre, vitamins and delcious taste, all under 45 minutes. We all eat and most of us work, so quick well balanced meals are something we need to ponder about.