Cashew Chicken Teriyaki In The Slow Cooker


  • 1 cup
  • 9oz pkg
  • 1 tsp
  • 1 cup
  • Chicken Breasts: 4 Boneless Skinless Breasts or 8-10 Chicken Tenders
  • Frozen Sugar Snap Peas or Veggie of Your Choice, thawed
  • Teriyaki Marinade & Sauce; Use Low Sodium, if desired
  • + 2 more ingredients
    • Fresh Ginger/garlic Puree, from a jar
    • Cashews; You Could Substitute Water Chestnuts or Peanuts, for the cashews

1. Place chicken in slow cooker, and pour teriyaki sauce over all. Add in ginger/garlic puree, and also the cashews (or water chestnuts or peanuts). Note: if you prefer the nuts to be crunchy, add them at Step #3.2. Cover and cook on low 7-8 hours or on high 3-4 hours3. Half an hour before servin...

View full recipe at SpringPad


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