Slow Cooker Cashew Chicken
An amazing slow cooker meal that is way better than takeout! The chicken is breaded to perfection and the sauce is full of flavor! The cashews hidden throughout are the best part!
- 2 lbs chicken breasts boneless skinless, About 4 pieces, cut into 1 inch pieces
- 3 Tablespoons Cornstarch
- 1/2 tsp black pepper
- 1 Tbsp canola oil
- 1/2 cup soy sauce low sodium
- 4 Tbsp rice wine vinegar
- 4 Tablespoons ketchup
- 2 Tablespoons sweet chili sauce
- 2 Tbsp brown sugar
- 2 garlic cloves minced
- 1 tsp grated fresh ginger
- 1/4 tsp red pepper flakes
- 1 cup cashews
Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch mixture.
Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
Combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (I like my cashews to be softer so I add them during the cooking process, if you want more of a crunch, add them right before serving)
Cook on LOW for 3 to 4 hours.
Serve over rice. Makes 4-6 servings.
We loved the recipe as is and many people do as well but here are some different things you can try after some comments received.
-If it is too salty you can simply use low sodium soy sauce.
-If there isn't enough sauce, you can double the sauce or make it 1 and ½ times.
Alyssa Also Recommends:
Want to make this even easier? Here are a few products that I LOVE:
•Staub Cast Iron Skillet
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.