Description
This Crock Pot Cashew Chicken is a delicious, better-than-takeout dish made with tender slow-cooked chicken in a savory, slightly sweet sauce, finished with crunchy cashews. Perfect for busy weeknights, this easy slow cooker meal pairs perfectly with rice or noodles for a satisfying dinner.
Ingredients
- 2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
- ¼ cup all-purpose flour
- ½ teaspoon black pepper
- 1 tablespoon canola oil
- ¼ cup soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons ketchup
- 1 tablespoon brown sugar
- 1 garlic clove, minced
- ½ teaspoon grated fresh ginger
- ¼ teaspoon red pepper flakes
- ½ cup cashews
Instructions
- Coat the Chicken: In a Ziploc bag, combine flour and black pepper. Add the chicken and shake to coat evenly.
- Brown the Chicken: Heat oil in a skillet over medium-high heat. Sear the chicken for about 2 minutes per side until lightly browned.
- Prepare the Sauce: In a small bowl, mix soy sauce, rice wine vinegar, ketchup, brown sugar, minced garlic, ginger, and red pepper flakes.
- Slow Cook: Place the browned chicken in the slow cooker and pour the sauce over it. Cover and cook on low for 3-4 hours until the chicken is tender.
- Add Cashews: Stir in the cashews just before serving for a satisfying crunch.
- Serve & Enjoy: Serve over steamed rice or noodles for a complete meal.
Notes
- Extra Sauce: Double the sauce ingredients for more drizzle.
- Vegetable Boost: Add bell peppers, snap peas, or carrots in the last 30 minutes.
- Spicier Version: Increase the red pepper flakes or add Sriracha.
- Healthier Option: Use low-sodium soy sauce and swap brown sugar for honey.
- Thicker Sauce: Stir in 1 tbsp cornstarch + 2 tbsp water in the last 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 3-4 hours (low)
- Category: Main Course
- Method: Baking
- Cuisine: Asian
