Slow Cooker Thai Cashew Chicken
Living in Toronto, we’re lucky to have endless types of cuisine to choose from, and Thai is one of my favourites. Although it is a treat to head out for dinner some nights, but when the wind is blowing and the temperature drops, it’s nice to curl up on the couch with dinner and your loved ones to watch a movie.
The spices in this dish are warm and comforting without overpowering the chicken and vegetables. So serve it with your favourite noodles, rice or salad, but you’ll definitely want something to soak up the sauce!
Slow Cooker Thai Cashew Chicken
Prep:
15 minutes
Cook:
6 hours (low) or 3 hours (high)
Yield: 6 servings (prepared in a 6.5 quart slow cooker)
- 1 cup diced onion
- 2 lbs boneless, skinless chicken thighs (cut into 1-inch cubes)
- 2 tbsp quick cook tapioca
- 2 cups sliced bell peppers
- 2 cups broccoli florets
- 1 cup cashew pieces
- 3⁄4 cups chicken broth
- 3 tbsp cashew or almond butter
- 1⁄2 tsp lime rind
- 2 tbsp soy sauce
- 1 tbsp minced ginger
- 2 tbsp green curry paste
- 4 cloves minced garlic
- 2 tbsp lime juice
- 1⁄2 cup coconut milk
Place the onions in the bottom your slow cooker insert.
Add the cubed chicken and tapioca.
Add the bell pepper, broccoli and cashews on top of the chicken.
Whisk together broth, cashew butter, lime rind, soy sauce, ginger, curry paste and garlic. Pour over all the other ingredients.
Cook on low for 6 hours (or high for 3 hours).
Stir in the lime juice and coconut milk and heat for another 10 minutes.
