Crockpot Cashew Chicken

An Unforgettable Crockpot Cashew Chicken Experience

My love for cashews runs deep. I remember a time when I bought a large container of cashews from Costco and ended up devouring the entire thing by myself. Cashews are simply amazing, and when they’re part of this delightful Chinese slow cooker meal, it’s a match made in heaven. Mind blown.

I’ve prepared this cashew chicken many times. It was one of the first recipes I shared on the blog. Since then, I’ve re-photographed it twice. Today, on April 1st, 2015, I decided to make it again. This time, I realized I had been missing one simple step—coating the chicken in cornstarch and browning it before putting it in the slow cooker. What a HUGE difference that made! This step elevated the dish to a whole new level, making it even better than takeout!

Instead of the sauce being thin, browning the chicken thickens it up while it cooks, allowing the delicious marinade to soak into the breading. Once it was done, I couldn’t believe such a delicious dish came from a crockpot. Although my crockpot has made some amazing meals before, this one was incredible! The breading on the outside was just like the quality you get from takeout.

Why You’ll Love This Recipe

This Crockpot Cashew Chicken is a game-changer for several reasons. It’s incredibly easy to prepare, and the flavors are rich and satisfying. The combination of tender chicken, crunchy cashews, and the savory sauce will make this a family favorite. Plus, you can set it and forget it in the slow cooker, making it perfect for busy weeknights.

Kitchen Equipment You’ll Need

• Slow cooker
• Large skillet
• Large Ziploc bag
• Small mixing bowl

Ingredients

• 2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
• 1/4 cup all-purpose flour
• 1/2 tsp black pepper
• 1 Tbsp canola oil
• 1/4 cup soy sauce
• 2 Tbsp rice wine vinegar
• 2 Tbsp ketchup
• 1 Tbsp brown sugar
• 1 garlic clove, minced
• 1/2 tsp grated fresh ginger
• 1/4 tsp red pepper flakes
• 1/2 cup cashews

Step-by-Step Instructions

1. Combine the flour and black pepper in a large Ziploc bag. Add the chicken and shake to coat the pieces with the flour mixture.
2. Heat the canola oil in a skillet over medium-high heat. Brown the chicken for about 2 minutes on each side.
3. Transfer the browned chicken to the slow cooker.
4. In a small bowl, mix together the soy sauce, rice wine vinegar, ketchup, brown sugar, minced garlic, grated ginger, and red pepper flakes. Pour this mixture over the chicken in the slow cooker.
5. Cover and cook on low for 3 to 4 hours.
6. Add the cashews and stir to combine.
7. Serve the cashew chicken over rice. If you prefer more sauce, consider doubling the sauce ingredients.

Tips for Success

• For the best results, make sure to brown the chicken before adding it to the slow cooker. This step adds depth to the flavor and improves the texture.
• If you love extra sauce, don’t hesitate to double the sauce ingredients. It can be drizzled over the chicken and rice for added flavor.

Additional Tips and Variations

• Try adding some vegetables like bell peppers or broccoli to the slow cooker for a complete meal.
• If you prefer a spicier dish, increase the amount of red pepper flakes.

Nutritional Highlights (Per Serving)

The nutritional values will vary based on the specific ingredients used and portion sizes, but this dish is a good source of protein and healthy fats from the cashews.

Frequently Asked Questions (FAQ)

Can I use chicken breasts instead of thighs?
Yes, you can use chicken breast tenders if you prefer. They work just as well in this recipe.

How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Can this recipe be made ahead of time?
Yes, you can prepare the chicken and sauce a day ahead and store them in the refrigerator. Add to the slow cooker when you’re ready to cook.

Conclusion

This Crockpot Cashew Chicken is truly a delightful dish that you’ll find yourself making again and again. It’s a perfect blend of flavors and textures that feels like a treat. I invite you to try this recipe and share your experiences in the comments. Happy cooking!