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
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.
2
Cut red pepper into 1-inch chunks, then add snow peas and red peppers on top of the chicken.
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.
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.