Slow-Cooker Almond Chicken

We slow-cooked chicken breasts with water chestnuts, soy sauce and almonds to bring a Chinese restaurant favorite home.

  • Prep Time 15 min
  • Total Time 6 hr 15 min
  • Servings 8


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

  • 1 Spray 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.
  • 2 In 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.
  • 3 Cover; cook on Low heat setting 6 to 8 hours (or on High heat setting 4 hours).
  • 4 In 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.

Expert Tips

Boneless chicken thighs also work well in this recipe.

Serve with a side of steamed broccoli or your favorite vegetable.