Description
This slow cooker chicken and vegetable recipe is packed with flavors and perfect for a hassle-free dinner.
Ingredients
Scale
- 1 pound boneless skinless chicken breasts or thighs (cut into bite-sized pieces)
- 2 tablespoons cornstarch (or substitute arrowroot powder)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon canola oil
- 3 medium red bell peppers (seeded and cut into bite-sized pieces)
- 2 small or 1 very large head broccoli (cut into florets (about 5 cups florets))
- 1 bunch green onions (thinly sliced with white and light green parts divided from the dark green parts)
- 2/3 cup reduced-sodium soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons honey
- 2 tablespoons freshly grated ginger
- 4 cloves garlic (minced (about 4 teaspoons))
- 1/4–1/2 teaspoon red pepper flakes (plus additional to taste)
- 1 tablespoon cornstarch (mixed with 3 tablespoons water to create a slurry)
Instructions
- In a small bowl, toss the chicken pieces with the cornstarch, salt, and pepper. Lightly coat a 6-quart or larger slow cooker with nonstick spray.
- Heat the oil in a large nonstick skillet over medium-high heat. Once the oil is hot, add the chicken mixture and sauté for 2 to 3 minutes until lightly browned. Transfer to the slow cooker.
- To the slow cooker, add the bell pepper, broccoli, and the white and light green parts of the green onions. Reserve the dark green parts for serving.
- In a bowl, stir together the soy sauce, rice vinegar, honey, ginger, garlic, and red pepper flakes. Pour over the chicken and vegetables. Stir to coat.
- Cover and cook on LOW for 2 to 3 hours, until chicken is cooked through and vegetables are tender.
- With a slotted spoon, remove the chicken and vegetables. Strain the sauce into a small saucepan, whisk in the cornstarch slurry, and cook on high until reduced by half, about 3 to 4 minutes.
- Add the sauce back to the slow cooker with chicken and vegetables. Stir in cashews and sprinkle with reserved green onions. Serve hot with brown rice or quinoa.
Notes
- This dish is great served with brown rice or quinoa.
- Adjust the amount of red pepper flakes to taste for desired spiciness.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg