Thursday, November 19, 2009
When the temperatures in Texas dip down below freezing at night, its time to bring out the crock pot. Nothing is better than the smell of sweet red bell peppers slow cooking while you cozy up on the couch with blankets, babies, and a movie. Its heavenly.
Slow Cooker Cashew Chicken
You will need:
-1 tablespoon smart balance (butter, oil, whatever)
-1 small onion
-1 bag of frozen pepper strips
-2 small cans of mushrooms (drained)
-1/4 cup soy sauce
-2 cups chicken broth (we make our own and keep it in the freezer)
-4 chicken breasts
-1 cup unsalted cashews
-2 tablespoons tapioca starch (corn starch would probably work the same)
-rice or pasta
How you cook it:
-Heat oven to 375, cook chicken breasts for 40 minutes.
-After chicken cools, cut it up, and slide it from the cutting board, right into the crock pot.
-Heat up butter in pan, cook onion (everybody knows how to cook an onion, right?)
-Toss in thawed bell pepper strips. Cook about 5 minutes.
-Remove onion and peppers from heat, pour into crock pot.
-Pour in broth, and soy sauce. Stir it all up.
-Put the lid on, set it to low, cook for 4-6 hours.
-About 30 minutes before you're ready to serve your chicken, take a couple of scoops of warm broth from the slow cooker, and blend it with your plain cashews in your blender or food processor.
-Stir cashew paste into chicken mixture.
-Stir in tapioca to help thicken.
-Serve on top of rice or pasta when you're ready!
This make a lot (obviously, if it uses 4 chicken breasts), but we don't make things in small batches here in our house. We buy in bulk, we cook in bulk. Expect to have leftovers. Delicious leftovers.