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Crock Pot Cashew Chicken

Crock Pot Cashew Chicken

The ultimate comfort food, Crock Pot Cashew Chicken is a savory and satisfying dish that’s perfect for easy weeknight dinners. Tender chicken combined with crunchy cashews in a flavorful sauce makes this recipe a must-try. Perfect for meal prep, it's an easy and delicious way to warm up on a chilly evening!
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Prep Time 6 minutes
Cook Time 3 hours
Total Time 3 hours 6 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken cooked and cut into bite-sized pieces
  • black pepper to taste
  • ¼ cup all-purpose flour
  • 1 tablespoon canola oil
  • ¼ cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon brown sugar
  • 1 teaspoon minced garlic
  • ½ teaspoon ginger
  • ½ teaspoon red pepper flakes
  • ½ cup unsalted cashews

Equipment

  • Skillet
  • Wooden Spoon
  • Slow Cooker
  • Mixing Bowl

Method
 

  1. In a resealable bag, combine flour, black pepper, and **chicken** cubes. Shake to coat.
  2. Cook cubed **chicken** in a skillet with canola oil for 5 to 7 minutes.
  3. In a small bowl mix soy sauce, rice vinegar, ketchup, brown sugar, minced garlic, ginger, and red pepper flakes.
  4. Pour over the **chicken** and add to your slow cooker. Cook on low for 2 to 3 hours.
  5. When ready, stir in cashews and serve over warm rice.

Notes

  • Optional veggies: Sauté and add broccoli, bell peppers, edamame, celery, water chestnuts, or carrots, and cook in the crock pot along with the **chicken**.
  • Prep ahead of time: Pan-fry the **chicken** and mix up the sauce, store in separate containers in the fridge for 1 to 2 days or freezer for up to 3 months before adding to the slow cooker.
  • Storage: Leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave in 30-second increments or in a skillet.