Crockpot Cashew Chicken

I recently received a complimentary copy of “Everyday Gluten- Free Slow Cooking.”  I was not only enticed by the title, but also by the variety of recipes that have dairy free versions.  Bonus!  I am sure there will be many recipes that I will make from this delicious cookbook!  The first one I tried was “Cashew Chicken.”  Cashew Chicken used to be my staple dish in a chinese restaurant, so I was particularly intrigued by how to make it gluten free, and in the slow cooker!

From “Everyday Gluten- Free Slow Cooking” by Kimberly Mayone and Kitty Broihier:

Cashew Chicken

Pieces:

1. one half of an onion, chopped
2. one half cup gluten free chicken broth
3. 3 tbsp. Bragg Liquid Aminos (I actually used apple cider vinegar)
4. 2 tbsp. cornstarch
5. 1 tbsp. rice vinegar
6. 1 tbsp. minced garlic
7. 2 tsp. brown sugar
8. one half tsp. salt
9. one half tsp. ground ginger
10. one quarter tsp. red pepper flakes
11. one and one half pounds chicken thighs, trimmed of fat
12. one half package snow peas
13. 1 orange pepper, cut into small pieces
14. 2 cups cooked rice
15. 2 scallions, chopped
16. one half cup salted cashews

Process:

1. Stir together the first 10 ingredients (onion through red pepper) in the slow cooker.
2. Add the chicken thighs (I put them in whole, but you can chop them into pieces too).
3. Stir to coat the chicken with the sauce.
4. Cook on low for 3 hours.
5. Add the snow peas and peppers and cook for another 30 minutes.
6. Serve by spooning the chicken mixture over a bowl of rice.  Garnish with scallions and cashews.

This recipe is definitely a keeper.  It was delicious!  The cashews added a nice crunch.  Next time, I might amp up the spice combination… but it was a great recipe!  And very easy in the slow cooker, too.

Happy Allergy Free Eating!