Description
This Crock Pot Cashew Chicken recipe is a delicious Asian-inspired dish that is easy to make in a slow cooker. Tender chicken pieces are coated in a flavorful sauce with cashews and bell peppers, creating a perfect balance of sweet, savory, and nutty flavors. Serve this dish over rice for a satisfying meal the whole family will love.
Ingredients
Scale
Chicken:
- 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Sauce:
- 2 tablespoons vegetable oil
- 1/2 cup low-sodium soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons hoisin sauce
- 2 tablespoons ketchup
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes (optional)
Additional Ingredients:
- 1 cup unsalted cashews
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 green onions, sliced
- Cooked rice for serving
Instructions
- Coat Chicken: Toss chicken pieces with cornstarch, salt, and black pepper until coated.
- Sear Chicken: Sear coated chicken in vegetable oil until lightly browned, then transfer to the crock pot.
- Make Sauce: Whisk together soy sauce, rice vinegar, hoisin sauce, ketchup, brown sugar, garlic, ginger, and red pepper flakes. Pour over chicken in the crock pot and stir to coat.
- Cook: Cover and cook on low for 3-4 hours or on high for 1 1/2-2 hours until chicken is tender.
- Add Cashews and Peppers: Stir in cashews and diced bell peppers 30 minutes before the end of cooking.
- Serve: Serve hot over rice and garnish with sliced green onions.
Notes
- For extra flavor, toast the cashews in a dry skillet before adding them.
- Add broccoli or snap peas for more vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 10 g
- Sodium: 980 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 85 mg
