Nov 07
Cashew Chicken-Crockpot Recipe3 Comments

I know it seems like all I have been doing is sharing Crockpot recipes, but lately I have been looking for convenience. As I have mentioned on Monday, one of these recipes is always on the menu at least once a week. As much as I love my trusted, favorite recipes, sometimes it is nice to mix it up a bit. A few months ago, I had made this Honey Sesame Chicken. I thought it was good, but it didn’t hit the marker like I thought it would. I was intrigured by this recipe since it had the addition of cashews in it. Cashew chicken happens to be one of my favorites to order from a Chinese restaurant.

I ended up making this on Sunday for us to eat on Monday. Since the cooking time was so short, I didn’t want the chicken to sit in the Crockpot all day long. I reheated the leftovers in a skillet and added in some broccoli to steam while it got warm the next day. I then mixed in the cashews. As suggested on the recipe source’s blog, I went ahead and doubled the sauce ingredients (that change is reflected below).  I also added in a bit of honey to sweeten the sauce a tad. You can tweak the amount of red pepper flakes in the sauce based on your heat preference.  Served over some jasmine rice, this was definitely a keeper in our book.

Crockpot Cashew Chicken

Yield: 4-6 servings

Ingredients:

2 lbs boneless, skinless chicken breasts or chicken thighs

1/4 cup all purpose flour

1/2 tsp black pepper

1 Tbsp canola oil

1/2 cup soy sauce

4Tbsp rice wine vinegar

4Tbsp ketchup

1-2 tablespoons honey

2 Tbsp brown sugar

2 garlic cloves, minced

1 tsp grated fresh ginger

1/4-1/2 tsp red pepper flakes(depending on desired heat level)

1/2 cup cashews

What you’ll do:
Combine flour and pepper in large Ziploc bag. Add chicken and shake to coat with flour mixture. Heat the oil in a skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place the chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, honey, garlic, ginger, and pepper flakes in small bowl; pour evenly over chicken. Cook on low for 3 to 4 hours. Add cashews and stir. Serve over rice or noodles.

Source: As seen on Daydream Kitchen, originally from Six Sisters’ Stuff

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3 Responses to Cashew Chicken-Crockpot Recipe

  1. Jessica @ Sunny Side Up says:

    This is the perfect time of year for crockpot recipes! Cashew chicken sounds delicious!

  2. Bethany says:

    Brian and I made this for a family dinner on Sunday and it did NOT disappoint! Yum!

  3. Sherri says:

    I made this recipe this weekend. AWESOME!!! and SO EASY!!

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