Slow Cooker Kickin’ Cashew Chicken
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Slow Cooker Kickin’ Cashew Chicken

Slow Cooker Kickin’ Cashew Chicken

2x the delicious servings!

We all know the slow cooker is a game-changer for big-batch, make-ahead, easy-peasy meals. Case in point? This savory, orange-scented shredded chicken with snow peas that bubbles away happily in a combination of hoisin, soy sauce, onion, and sweet chili sauce. Serve this savory, sweet, and spicy sensation over fluffy jasmine rice, sprinkle with crunchy cashews, and watch your hungry crowd devour it—or save it for yourself and eat like a royal all week long!

Protein Smart
Calorie Smart
Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time2 hours 45 minutes
Prep Time15 minutes


serving amount

1 unit


1 unit

Yellow Onion

4 ounce

Snow Peas

2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

2 ounce

Sweet Thai Chili Sauce

2 tablespoon

Hoisin Sauce

(Contains Soy, Wheat)

1 unit


5 teaspoon

Rice Wine Vinegar

2 teaspoon


1 tablespoon


20 ounce

Chicken Cutlets

2 teaspoon

Garlic Powder

1.5 cup

Jasmine Rice

1 ounce


(Contains Tree Nuts)

Not included in your delivery




Nutrition Values

/ per serving
Calories650 kcal
Fat8 g
Saturated Fat1.5 g
Carbohydrate102 g
Sugar27 g
Dietary Fiber2 g
Protein39 g
Cholesterol110 mg
Sodium1060 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Bowl
Paper Towel
Large Pot



• Wash and dry produce. • Halve orange. Halve, peel, and dice onion into large chunks. Trim and remove strings from snow peas if necessary (refrigerate until ready to use in Step 4).

Make Soy Mixture

• In a medium microwave-safe bowl, whisk together soy sauce, chili sauce, hoisin, ketchup, vinegar, honey, cornstarch, and juice from orange. • Microwave until warmed through and slightly thickened, 30 seconds.

Start Chicken

• Pat chicken* dry with paper towels. • In a 5- to 6-quart slow cooker, combine chicken and onion; season with garlic powder, salt, and pepper. Add soy mixture and stir to combine. TIP: If you like, rinse out bowl used for sauce to reuse in the next step. • Cover and cook on high until chicken is cooked through and tender, 2 hours.

Finish Chicken

• Remove chicken from slow cooker; transfer to a second medium bowl. Shred chicken using two forks. TIP: You can gently shred the chicken directly in slow cooker. Just be careful—it’ll be hot! • Return shredded chicken to slow cooker along with snow peas; season snow peas with salt and stir to combine. • Cover and cook on high until snow peas are crisp-tender and flavors meld, 20-25 minutes.

Cook Rice

• Meanwhile, in a large pot, combine rice, 2¼ cups water (4¼ cups for 8 servings), and a big pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.


• Divide rice between shallow bowls. Top with chicken and snow peas and sprinkle with cashews. TIP: You can also transfer rice, chicken and snow peas, and cashews to separate serving bowls and serve family style.

Chicken is fully cooked when internal temperature reaches 165°.