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Slow-Cooker Almond Chicken

Slow-Cooker Almond Chicken
  • Prep 15 min
  • Total 6 hr 15 min
  • Servings 8
We slow-cooked chicken breasts with water chestnuts, soy sauce and almonds to bring a Chinese restaurant favorite home.
By Jessica Walker
Updated March 13, 2013
Make With
Make With
Progresso Broth

Ingredients

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

Steps

  • 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.

  • Boneless chicken thighs also work well in this recipe.
  • Serve with a side of steamed broccoli or your favorite vegetable.

No nutrition information available for this recipe
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