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Slow Cooker Kickin’ Cashew Chicken 2x the delicious servings!

We all know the slow cooker is a game-changer for big-batch, make-ahead, easy-peasy meals. Case in point? This savory, orange-scented shredded chicken with snow peas that bubbles away happily in a combination of hoisin, soy sauce, onion, and sweet chili sauce. Serve this savory, sweet, and spicy sensation over fluffy jasmine rice, sprinkle with crunchy cashews, and watch your hungry crowd devour it—or save it for yourself and eat like a royal all week long!

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Calorie Smart New Protein Smart Multi-Portion dinners
Prep: 165 mins
Cook: 15 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 orange
  • 1 yellow onion
  • 4 oz snow peas
  • 2 tbsp soy sauce
  • 2 oz sweet thai chili sauce
  • 2 tbsp hoisin sauce
  • 1 ketchup
  • 5 tsp rice wine vinegar
  • 2 tsp honey
  • 1 tbsp cornstarch
  • 20 oz chicken cutlets
  • 2 tsp garlic powder
  • 1.5 cup jasmine rice
  • 1 oz cashews
  • salt
  • pepper
  • 2 oranges
  • 2 yellow onions
  • 8 oz snow peas
  • 4 tbsp soy sauce
  • 4 oz sweet thai chili sauce
  • 4 tbsp hoisin sauce
  • 2 ketchups
  • 10 tsp rice wine vinegar
  • 4 tsp honey
  • 2 tbsp cornstarch
  • 40 oz chicken cutlets
  • 4 tsp garlic powder
  • 3 cups jasmine rice
  • 2 oz cashews
  • salt
  • pepper

Instructions

  1. • Wash and dry produce.
    • Halve orange. Halve, peel, and dice
    onion into large chunks. Trim and
    remove strings from snow peas
    if necessary (refrigerate until ready to
    use in Step 4).
  2. • In a medium microwave-safe bowl,
    whisk together soy sauce, chili sauce,
    hoisin, ketchup, vinegar, honey,
    cornstarch, and juice from orange.
    • Microwave until warmed through and
    slightly thickened, 30 seconds.
  3. • Pat chicken* dry with paper towels.
    • In a 5- to 6-quart slow cooker, combine
    chicken and onion; season with garlic
    powder, salt, and pepper. Add soy
    mixture and stir to combine. TIP: If you
    like, rinse out bowl used for sauce to
    reuse in the next step.
    • Cover and cook on high until chicken
    is cooked through and tender, 2 hours.
  4. • Remove chicken from slow cooker;
    transfer to a second medium bowl.
    Shred chicken using two forks. TIP: You
    can gently shred the chicken directly in
    slow cooker. Just be careful—it’ll be hot!
    • Return shredded chicken to slow
    cooker along with snow peas;
    season snow peas with salt and stir
    to combine.
    • Cover and cook on high until snow
    peas are crisp-tender and flavors meld,
    20-25 minutes.
  5. • Meanwhile, in a large pot, combine
    rice, 2¼ cups water (4¼ cups for
    8 servings), and a big pinch of salt.
    Bring to a boil; cover and reduce to a
    low simmer. Cook until rice is tender,
    15-18 minutes.
    • Keep covered off heat until ready
    to serve.
  6. • Divide rice between shallow bowls.
    Top with chicken and snow peas and
    sprinkle with cashews. TIP: You can
    also transfer rice, chicken and snow
    peas, and cashews to separate serving
    bowls and serve family style.
    Chicken is fully cooked when internal temperature reaches 165°.