Menu

Slow-Cooker Almond Chicken

  • Save Recipe
Slow-Cooker Almond Chicken
  • Prep 15 min
  • Total 6 hr 15 min
  • Servings 8
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
We slow-cooked chicken breasts with water chestnuts, soy sauce and almonds to bring a Chinese restaurant favorite home.
By Jessica Walker
Updated Mar 13, 2013

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
Make With
Progresso Broth

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Boneless chicken thighs also work well in this recipe.
  • tip 2
    Serve with a side of steamed broccoli or your favorite vegetable.

Nutrition

Nutrition Facts are not available for this recipe
© 2021 ®/TM General Mills All Rights Reserved