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Slow-Cooker Almond Chicken

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Jessica Walker
Updated Mar 13, 2013
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We slow-cooked chicken breasts with water chestnuts, soy sauce and almonds to bring a Chinese restaurant favorite home.

Slow-Cooker Almond Chicken

  • Prep Time 15 min
  • Total 6 hr 15 min
  • Servings 8
  • Ingredients 15
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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
Make With
Progresso Broth

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Cover; cook on Low heat setting 6 to 8 hours (or on High heat setting 4 hours).
  • Step 
    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.

Nutrition

Nutrition Facts are not available for this recipe

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