Our Slow Cooker Cashew Chicken is an easy crockpot recipe that is definitely better than takeout. Breaded chicken with a complimentary delicious sauce.
PREP TIME 15MINUTES
COOK TIME 4HOURS
TOTAL TIME 4HOURS 15MINUTES
Ingredients
- 2 pounds boneless, skinless chicken breasts (or chicken thighs) cut into large pieces
- ¼ cup all-purpose flour
- ½ teaspoon black pepper
- 1 Tablespoon canola oil
- ¼ cup soy sauce
- 2 Tablespoons rice wine vinegar
- 2 Tablespoons ketchup
- 1 Tablespoon brown sugar
- 1 garlic clove minced
- ½ teaspoon ground ginger
- ¼ teaspoon red pepper flakes
- ½ cup cashews
Instructions
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Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture.
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Heat oil in skillet on stove top over medium-high heat.
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Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
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Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
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Cook on LOW for 3 to 4 hours. Add cashews into slow cooker and stir. Serve over rice.
Notes
- If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.
- You can substitute the flour with cornstarch. However, if you plan to do so you will need to cut the amount in half.
- Don’t have canola oil? Feel free to use what you have in your pantry. Here is a great list of canola oil alternativesfrom Better Homes and Gardens.
- Feel free to add vegetables to the crockpot with the chicken if desired. Great options would be bell peppers, broccoli, celery, and carrots. Chop vegetables before adding to the crockpot.
- Not a fan of chicken breast? Try adding chicken thighs instead.
Nutrition
Calories: 293 kcal · Carbohydrates: 11 g · Protein: 36 g · Fat: 11 g · Saturated Fat: 2 g · Cholesterol: 97 mg · Sodium: 764 mg · Potassium: 667 mg · Fiber: 1 g · Sugar: 4 g · Vitamin A: 96 IU · Vitamin C: 2 mg · Calcium: 13 mg · Iron: 2 mg
