Slow Cooker Creamy Almond Chicken (Chinese)
Easy slow cooker Chinese almond chicken recipe, homemade with simple ingredients. Tender boneless chicken breast cubes are covered in a sweet, spicy, smooth and creamy coconut milk and almond butter sauce or gravy.
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Ingredients
- ½ cup Almond butter Unsweetened, Creamy
- ½ cup Chicken broth Low sodium
- ½ cup Coconut milk Full fat
- 1-2 tablespoon Honey Adjust according to your preference
- 1-2 tablespoon Sriracha sauce Adjust according to your preference
- 3 tablespoon Soy sauce Low sodium
- 2 teaspoon Sesame oil
- 3 cloves Garlic Finely minced
- 1 teaspoon Ginger Freshly grated
- Salt To taste
- Pepper To taste
- ¼ teaspoon Red chili flakes Optional
- 2 pounds Boneless chicken Cut into small 1 inch cubes
- 1 tablespoon Cornstarch Dissolved in 1 tablespoon water
- 2 tablespoon Green onions Finely chopped, For garnish
- 2 tablespoon Almonds Roasted, Roughly chopped, For topping if you like, Omit if you are using chunky almond butter
Instructions
- Add almond butter, chicken broth, coconut milk, honey, sriracha sauce, soy sauce, sesame oil, garlic, ginger, salt, pepper, red chili flakes and mix until combined.
- Add chicken breast cubes and mix until fully coated in the almond butter sauce.
- Cover and cook on Low heat for 4 hours or until chicken is cooked through.
- Mix in cornstarch slurry.
- Cook uncovered for an additional 15-20 minutes or until sauce is slightly thickened to your desired consistency.
- Garnish with green onions and chopped almonds, if you like. You can even drizzle a little bit of vinegar or lemon juice on top for a subtle tanginess. Enjoy.
Notes
- This is best served with steamed jasmine rice but also tastes great with vegetable fried rice.
- Use full fat coconut milk for maximum creaminess.
- Garnish options include roughly chopped roasted almonds, green onions, cilantro, drizzle of lemon juice or vinegar.
- If you decide to use chunky almond butter, do not add almonds as a topping. Today, I made this with a combination of chunky and creamy almond butter together and omitted additional almonds on top.
- Adjust amount of sriracha sauce and red chili flakes based on your preference.
- Make sure you are using unsweetened, unflavored almond butter.
- Use low sodium ingredients to prevent this meal from becoming too salty.
- You can omit the cornstarch slurry if you are happy with the consistency or add a smaller quantity. Just remember that adding too much makes the sauce "gelatinous" and weird in texture.
- Your cooking time can vary depending on your brand of crockpot and how tightly the lid seals. Use a thermometer to check internal temperature of chicken to ensure it's cooked through and safe. Chicken breast should be cooked to an internal temperature of 165 degrees F.
- Read additional tips and variations above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.
Nutrition
Calories: 553kcalCarbohydrates: 11gProtein: 31gFat: 44gSaturated Fat: 12gPolyunsaturated Fat: 9gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 149mgSodium: 755mgPotassium: 574mgFiber: 3gSugar: 4gVitamin A: 167IUVitamin C: 3mgCalcium: 104mgIron: 3mg
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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