Freezer to Slow-Cooker: 6. Cashew Chicken

This is #6 in our 7 ways – 7 easy days category, one of our 7 “kit” dinners you make up yourself and freeze. Designed as a Slow Cooker dinner cooking up a wonderful ready-to-eat dinner while you do  other things when time presses.

 There are a couple of techniques you’ll be using here for all the Freezer to Slow-Cooker meals, so we’re going to cover them once. While they may not seem that important, they really do make a big difference in these recipes.

These techniques are:

  1. Always pack the freezer bags in the order they are listed in the recipe.
  2. Always slit the BOTTOM of the bag and dump into cooker from the bottom so ingredients are layered as they need to be to cook properly.
  3. Store kit bags upright in freezer


  • 1½  cup Jasmine rice, well rinsed in a fine sieve, drained to completely remove water
  • 1 Tbsp  Chinese Combo spices (I use Simply Asian) crushed with 1 tsp. kosher salt
  • 1  large sweet onion,  chopped
  • 1-½ tsp each sea salt and fresh ground black pepper, grated ginger(Fresh is best), sesame oil.
  • 1 smashed and minced garlic clove,
  • 4 chicken thighs,  boneless/skinless,cut in bite-sized chunks
  • 1 chicken half breasts, boneless/skinless,cut in bite-sized chunks
  • 1  cup each chopped Bell peppers, sliced celery, sliced carrots
  • ½ cup chopped sweet red peppers
  • ¾ cup  cashews, chopped.
  • 3 cups chicken broth (low sodium) +2 Tbsp. low sodium soy sauce to be added at time of cooking

Process for Kit Prep

  1. Add spices and salt to rice and toss to mix
  2. Place seasoned rice in bottom of a one gallon freezer bag
  3. Add chopped sweet onion to bag on top of rice
  4. Season chicken chunks with sea salt, pepper, ginger and sesame oil, and crushed garlic.
  5. Add seasoned chicken to bag.
  6. Place carrots in a layer atop chicken,
  7. Then add celery, peppers
  8. Squeeze out excess air and close bag. Freeze immediately
  9. After cooking, immediately before service, stir in chopped cashews.

Process for Cooking

  1. Oil bottom/sides of slow cooker with your choice of oil and preheat for 10 minutes.
  2. Slit bottom of freezer bag/dump ingredients into slow cooker: rice first.
  3. Pour chicken broth + soy sauce over the food
  4. Cover and cook on low for at least 4 hours and use Keep Warm setting after that.

Serves 4 to 6

Up Next: French Country Chicken with Vegetables  

© A. Ziegler 2016 ~ all rights reserved

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