Crockpot Cashew Chicken

By spend with pennies

Ingredients

1½ pounds boneless skinless chicken thighs (or boneless skinless chicken breasts)
1 red bell pepper (chopped)
1 cup carrots (julienned )
2½ tablespoons cornstarch
1 cup roasted cashews (unsalted)
â…" cup less-sodium chicken broth
3 tablespoons hoisin sauce
¼ cup soy sauce
1 tablespoon brown sugar
2 cloves garlic (minced)
1 teaspoon grated fresh ginger

Prep Time15mins
Cook Time200mins
Servings6

Instructions

Trim any fat from the chicken thighs and cut into 1-inch pieces. Place the chicken in the bottom of a 4-quart slow cooker and top with bell pepper and carrots.

In a small bowl stir together broth, hoisin sauce, soy sauce, brown sugar, garlic, and ginger. Pour sauce over the vegetables and cook on LOW for 3 to 4 hours or until the chicken is cooked through and vegetables are tender.

Whisk the cornstarch with 2 ½ tablespoons of water and stir into the slow cooker along with the cashews. Turn to HIGH, cover, and cook 20 minutes more, or until thickened.

Serve over rice.