Slow Cooker Cashew Chicken Teriyaki

(from largomason’s recipe box)

Ingredients

  • Chicken (4 boneless skinless breasts or 8-10 chicken tenders)
  • 9 ounce package frozen sugar snap peas (or veggie of your choice), thawed
  • 1 Cup Teriyaki Marinade and Sauce (I used low sodium - because it is what I grabbed first)
  • 1 Cup Cashews (can substitute water chestnuts or peanuts)

Directions

  1. ace chicken in slow cooker. Add sauce. Add in nuts if you prefer them tender but if you want them crunchy wait until step #3.

  2. Cover and cook on low 7-8 hours or on high 3-4

  3. Thirty minutes before serving add in thawed vegetables and nuts (if you didn’t in step #1). Cover and cook another thirty minutes.

  4. Serve over rice

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