SLOW COOKER CASHEW CHICKEN

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SLOW COOKER CASHEW CHICKEN

This recipe for Slow Cooker Cashew Chicken combines tender pieces of chicken breast with a homemade sweet and sour  sauce and crunchy cashews, all cooked with the convenience of your  crock pot!

INGREDIENTS

– 2 lbs boneless, skinless chicken breasts (cut into 1-inch pieces) – ¼ cup cornstarch – 1 large red bell pepper (cut into 1-inch pieces) – 1¼ cup snow peas – 1 tsp black pepper – ⅓ cup low sodium soy sauce – ¼ tsp crushed red pepper – ½ cup water – 2 tbsp light brown sugar – 3 tbsp rice vinegar – 4 tbsp ketchup – 1 tsp sesame oil – 1 tsp ground ginger – 2 tsp garlic (minced) – 3 tbsp sweet chili sauce – 1¼ cups cashews

1

Cut chicken into bite-size pieces and add  to a 1-gallon freezer bag. Add cornstarch and black pepper, then close  the bag. Shake until completely coated. Then, add it to the bottom of  the slow cooker.

COAT THE CHICKEN

2

Cut red pepper into 1-inch chunks, then add snow peas and red peppers on top of the chicken.

ADD THE VEGGIES

3

Add soy sauce, red pepper, water, brown  sugar, rice vinegar, ketchup, sesame oil, ginger, garlic, and sweet  chili sauce in a medium bowl. Whisk until well combined, then pour over  the chicken. Stir until the chicken is coated.

MAKE THE SAUCE

4

Cover and cook on high for 2½ - 3½ hours  or low for 4½ - 5½ hours. Add cashews to the slow cooker thirty minutes  before cook time is up. Gently stir and continue to cook.

COOK & ADD CASHEWS