SLOW COOKER CASHEW CHICKEN
An amazing slow cooker meal that is way better than takeout! The chicken is breaded to perfection and the sauce is full of flavor! The cashews hidden throughout are the best part!
My love for cashews run deep. One time I bought a big thing of cashews from Costco and ate the entire thing by myself. Cashews are amazing. And when added to this amazing chinese slow cooker meal. Mind blown.
I have made this cashew chicken several times. It was one of the first recipes on the blog. Since then, I have re-photographed it twice. I decided to make it again today, (4-1-15). But this time was different and I have been missing one simple step.
I haven’t been coating the chicken in cornstarch and browning it before putting it in the slow cooker. What a HUGE difference that made! It took this chicken to a whole different level and was so much better than takeout!
Instead of the sauce being thin, it thickens it up while it cooks and soaks the delicious marinade into the breading. As soon as it was done, I couldn’t believe that something that delicious was just made in the crockpot. I mean, I know that my crockpot has made some amazing things, but this was incredible! The breading on the outside resembled the same quality that you would get from takeout.
Of course, I have made the chicken without the breading. It is still amazing. But if you have 3 minutes and want to take this chicken to a delicious level, bread and brown the chicken!
TRUST me on this one. You have to make this! It is seriously one of thee best slow cooker meals that I have ever had. The cashews add so much amazingness to this meal and it was uh-mazing! Like I couldn’t stop eating it amazing.
This is one meal that you aren’t going to want to pass up! I know that your family is going to love it as much as we did!
Prep time
15 mins
Cook time
4 hours
Total time
4 hours 15 mins
Serves: 4-6
Ingredients
2 lbs boneless skinless chicken breasts (About 4 pieces), cut into 1 inch pieces
3 Tablespoons Cornstach
½ tsp black pepper
1 Tbsp canola oil
½ cup low sodium soy sauce
4 Tbsp rice wine vinegar
4 Tablespoons ketchup
2 Tablespoons sweet chili sauce
2 Tbsp brown sugar
2 garlic cloves, minced
1 tsp grated fresh ginger
¼ tsp red pepper flakes
1 cup cashews
Instructions
Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch mixture.
Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
Combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (I like my cashews to be softer so I add them during the cooking process, if you want more of a crunch, add them right before serving)
Cook on LOW for 3 to 4 hours.
Serve over rice. Makes 4-6 servings.
Notes
We loved the recipe as is and many people do as well but here are some different things you can try after some comments received.
-If it is too salty you can simply use low sodium soy sauce.
-If there isn't enough sauce, you can double the sauce or make it 1 and ½ times.