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
2-3 Chicken breasts, sliced and chopped into 1-2 inch segments
3 tablespoons flour with freshly ground pepper added
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.