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