Slow Cooker Cashew Chicken Teriyaki
It wasn’t until a phone call I had with someone in New York last week that I realized most people consider slow cookers to be for fall and winter dishes. From reading my Facebook page, though, I know that most of us (you and I) LOVE our slow cooker in the summer time. There is nothing like having supper ready on a day when it’s 100+ degrees outside and not having to turn on your oven. A slow cooker sure does keep your kitchen a whole lot cooler!
So today I’m bringing you my latest slow cooker recipe that I dreamed up last week. I love chicken teriyaki and I also love cashew chicken so a combination of my favorite ingredients turned out to be a supper that I loved so much, we’re having it again tonight 
.
Before we go into that though, lets talk about your weekend. Did you have a good one? Ours involved a trip to Sam’s club, a drive through the car wash, and taking the kids to play in the fountains at a local shopping center. On Sunday we went to church and then participated in our church’s first family fun night last night where we all got to watch the premier of the Princess and the Pop Star, the latest VeggieTales movie. After that we had an ice cream social in the church’s gym. I thought our weekend was fun, of course, but since we didn’t travel anywhere or do anything specifically planned it seemed low key to me (I’m used to planning these big Hallmark moment weekend adventures, I can’t help it).
I realized I was very wrong this morning when Katy got up and said “Mama, wasn’t this weekend a blast? It was more fun than playing on a rainbow!”.
Wow! More fun than playing on a rainbow? Now THAT is some kind of fun!
Now keep in mind that the main money we spent this weekend was on groceries. Other than that and the gas we used just piddling around, we may have handed over a whopping $20 total. So to anyone who thinks great time together as a family has to cost a lot of money, here is a recap:
Folks, Katy is right, this is the life!
Check out today’s quote at the bottom of the page for another dose of perspective but in the meantime, I suppose we gotta eat…
You’ll need: Chicken tenderloins, Teriyaki marinade and sauce, cashews…
and rice.
This is my favorite rice. You can get it near the Asian foods section, it usually isn’t near the regular rice. It’s kind of almond shaped and a friend of mine who is from Korea refers to it as “sticky rice”.
My Mama (and consequently myself) was raised eating rice for breakfast. We like to take hot rice and stir some butter and sugar into it for a quick breakfast, lunch, or even a sweet evening treat. I call it sweet rice and this brand makes the best on earth!
You’ll also need some type of veggie to toss in there towards the end. Go with what your family likes. I just used these.
I put them in the microwave for about two minutes, just enough to thaw them out a bit, then poured them in the slow cooker. One box was plenty and they are so good! You can also use fresh sugar snap peas if you like or any other vegetable that cranks your tractor.
Place your chicken in your slow cooker.
Pour in one cup of teriyaki sauce and add in your cashews if you want them to be cooked and tender.
*If you prefer your cashews to stay crunchy, add them in the next step.
Cover and cook on low for 7-8 hours or on high for 3-4 hours.
Lots of folks might prefer water chestnuts or even peanuts to cashews. If that is you then go for it!
Water chestnuts make me cringe every time I bite into one so I try to avoid them and really only use them in my cooking when I make Chicken lettuce wraps(click here for that recipe), but they’re diced pretty fine for that so they aren’t as noticeable.
After your chicken is fully cooked, add in some sugar snap peas if you like, or other vegetables.
Stir that up and cover again until your veggies are tender.
Serve over rice and enjoy!
This supper is easy, delicious, and easily customizable for your family.
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)
Instructions
- Place chicken in slow cooker. Add sauce. Add in nuts if you prefer them tender but if you want them crunchy wait until step #3.
- Cover and cook on low 7-8 hours or on high 3-4
- Thirty minutes before serving add in thawed vegetables and nuts (if you didn't in step #1). Cover and cook another thirty minutes.
- Serve over rice and enjoy!
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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)
Instructions
- Place chicken in slow cooker. Add sauce. Add in nuts if you prefer them tender but if you want them crunchy wait until step #3.
- Cover and cook on low 7-8 hours or on high 3-4
- Thirty minutes before serving add in thawed vegetables and nuts (if you didn't in step #1). Cover and cook another thirty minutes.
- Serve over rice and enjoy!
Print This Recipe
Enjoy this moment, for this moment is your life.
~Omar Khayyam
Submitted by Jenny
Speaking Engagement in Huntsville, Alabama
I’ll be speaking at the Huntsville Public Library on August 27th. Please click here to visit my facebook page for that event and rsvp if you can come so I can be looking for ya (I love to recognize faces!).
I’d love to be able to travel more to meet all of you but my personal budget and family time with all that I have going on right now just doesn’t allow for that. In the meantime though, my grateful heart is with you and I sure do appreciate you visiting with me here on Southern Plate!
What did you do this weekend that seemed simple,
but ended up being more fun than playing on a rainbow?
Related posts:
Posted by Christy Jordan
on Jul 25 2011. Filed under Crock Pot, Main Course, Quick&Easy.
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I don’t know about putting a full bottle of teriyaki sauce on that chicken!
I agree, which is why my recipe only calls for one cup
But you can use the entire bottle if you like.
Sho nuff good!
I made this yesterday and it was so easy and wonderful! I added in fresh mushrooms, snap peas and chopped red pepper … yum! My 8 year old ate two huge bowls of it and that is the ultimate compliment!
Made this the other night and my husband loved it!!! I didn’t have boneless skinless chicken breasts so I used bone/skinless chicken thighs, it was so good. I also added a teaspoon of Chinese 5 spice blend, added a great flavor!!
Made this today for supper. My family loved it!!!!!!!!!!!!!!! Even some extra teenagers that I can’t get rid of loved it. You know the old saying about not feeding strays.(kidding) I used broccoli for my veggie and then marinated canned pineapple rings in the teriyaki sauce and griiled them. I used the pineapple juice in the rice. A keeper recipe.
I just discovered you Christy about 3 am last night strolling the internet and saw your book ‘Southern Plate’. First putting it on my ‘wish list’ on Amazon then I went back and put it in my cart!! …. haha I can’t wait to get the book and I really can’t wait to try this recipe!! Looks so YUMMY!!
Welcome to Southern Plate Yvonne!! I am so thrilled that you found me and can’t wait to get to know you. THank you so much for purchasing my book, I hope you like it. You will have to let me know what you decide to cook first.
[...] Slow Cooker Cashew Chicken Teriyaki [...]
[...] Slow Cooker Cashew Chicken Teriyaki [...]
Making this for supper tonight
I forgot the teriyaki sauce the last trip to the grocery, that’s the only reason for the delay in trying it 
By the way, I am voting to add the word “teriyaki” to the list of words that are hard to spell 
I made this tonight with water chestnuts… yum! So easy, and so good! Thank you so much for sharing!
I am so glad to hear that you liked it Erika!!!
I made the Slow Cooker Cashew Chicken Teriyaki today for lunch. I put it on to cook before I went to Sunday Schoo/Church this morning, and it was ready to eat by the time my husband and I got home. We both loved it and agreed that it is a “keeper recipe.” Besides being so delicious, it is very easy to fix. Thanks for sharing the recipe with us!
I am so glad to hear that you liked it Janel!!!
I have some frozen, technically “ice-glazed”, chicken breasts in the freezer. Do you know if I need to thaw them first or if I can just put them in frozen? I am really bad a remembering to thaw things! BTW, I am a California girl (born in NY and raised in AZ) and I LOVE your book and website! I was referred by another California girl. You have a following out here too!
You can throw them in frozen, I do it all the time because I rarely ever remember to thaw them myself.
I’m making this for the second time! Just love it – so simple and delicious. This time I’m adding fresh snap peas and mushrooms, last time I used fresh snap peas and chopped red bell pepper. Thank you for such and easy, yet tasty weeknight dinner!
Christy, I love rice for breakfast! I also sprinkle cinnamon in it.
I think that this will be just to thing to throw into my slow cooker on Sunday when we spend the day tubing kids from church with our boat for the annual water play day. I have fresh snow peas, red pepper, and will probably throw in some onion, too. This is going to go on my Friday Finds list this week. Thanks for a great idea.
I just tried this dish tonight and it was a hit! I love making your recipes because, one they are easy and two they are good. I also love how down to earth you are and I feel we are friends! Keep them coming!
I am so glad to hear that you liked it Karen!!!
Christy,
I made this last week and it did not turn out. It was very, very salty so bad you couldn’t eat it. The chicken was very dried out and the sugar snap peas fell apart ( i added them at the end too) . I cooked it on low for 8 hours with chicken breasts and Kroger brand teriyaki. Any suggestions? Everything else I make of yours is amazing!!!!! Just wondering what I did wrong this time.
Thanks so much. God bless.
Making this tomorrow for my family. Can’t wait to try it. I’m gonna steam a few carrots a bit and add them with the sugar snap peas, Mmmmm Mmmmm good! I just love all you do, Christy!
I tried this tonight and it just didn’t turn out right. Followed the directions but the flavor just wasn’t right. I used kens teriyaki marinade so I wonder of it was just that. Had to add some honey to make it tolerable and also used almonds instead of cashews.
Made this last night and oh. my. Delish!!! =) simple and yummy after a church meeting was just perfect ~ thanks!!!
Thank you Tammy!! Glad to hear it was a hit at your house!!
I love your recipes! We also love Chattanooga area–have dear friends in Soddy Daisy (just a bit away). We’ve been to Rock City, but would love to go again. I always wonder how we (the South) managed to lose control of that mountain! Keep sending us good recipes!
This sounds WONDERFUL! I’m going to make it this week! And – I love the Calrose rice too! Of course, anything with Teriyaki in it is gonna be great!! Thanks for the recipe!!
Christy what are chicken tenderloins?
This looks amazing, and I can’t wait to try it for a great easy summer crock pot meal! Yum!
Thanks Christy! Love your daughters review of the weekend and that sounds like a wonderful weekend to me too!