Description
This Crockpot Cashew Chicken is a flavorful takeout-inspired meal made with tender chicken slow-cooked in a savory sweet sauce. Finished with crunchy cashews, it’s an easy and satisfying dinner for busy nights.
Ingredients
- 2 pounds boneless skinless chicken breasts, cut into smaller pieces
- 1/4 cup all-purpose flour
- 1/2 teaspoon black pepper
- 1 Tablespoon canola oil
- 1 cup low-sodium soy sauce
- 1/2 cup rice vinegar
- 1/2 cup ketchup
- 4 Tablespoon brown sugar
- 4 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes
- 1/2 cup unsalted cashews
Instructions
- Combine the flour and black pepper in a large resealable bag. Add the chicken pieces and shake until evenly coated.
- Heat the canola oil in a skillet over medium-high heat. Brown the chicken for about 2 minutes per side, then transfer to the slow cooker.
- In a small bowl, whisk together the soy sauce, rice vinegar, ketchup, brown sugar, garlic, ginger, and red pepper flakes.
- Pour the sauce over the chicken in the slow cooker.
- Cover and cook on LOW for 2 to 3 hours, until the chicken is cooked through and tender.
- Stir in the cashews just before serving.
- Serve hot over rice or noodles if desired.
Notes
- Use unsalted cashews to keep the sodium level balanced.
- Add steamed broccoli or bell peppers for extra vegetables.
- For a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons water and stir in during the last 15 minutes of cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 14 g
- Sodium: 1180 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 44 g
- Cholesterol: 110 mg
