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! It's a great option for busy weeknights or when you're craving this popular Chinese food with no need to go out!
Servings: 6
Calories: 419kcal
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
Instructions
- 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.
- Serve over rice, and enjoy!
Notes
- To add a breaded texture to the chicken. Brown the chicken by heating 2 tbsp of canola oil to a skillet over medium-high heat. Brown the chicken for about 2 minutes on each side. (DO NOT COOK CHICKEN ALL THE WAY) Then add the chicken to the slow cooker.
- If you like softer cashews, add them in at the beginning with the veggies.
- A popular addition to this dish is frozen broccoli. To make is so the broccoli is not mushy. Add it in 45 minutes before cook time is up. Gently stir and continue to cook.
- Zucchini Squash
- Baby Corn
- Water Chestnuts
- Yellow Squash
- Carrots
- Broccoli
- Cauliflower
- Red Onion
Nutrition
Calories: 419kcal | Carbohydrates: 29g | Protein: 39g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 871mg | Potassium: 933mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1201IU | Vitamin C: 50mg | Calcium: 42mg | Iron: 3mg