Crockpot Cashew Chicken
Crockpot Cashew Chicken is a hearty, delicious, and effortless slow-cooked dinner. Tender boneless, skinless chicken cooked alongside crunchy roasted cashews, bathed in a savory, slightly sweet sauce bursting with umami flavor.
Equipment
- Crockpot
Ingredients
Ingredients
- 1.5 to 2 lbs boneless, skinless chicken breasts or thighs, diced into bite-sized pieces
- 1/2 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons honey or brown sugar (adjust sweetness to taste)
- 1/2 cup chicken broth (low-sodium optional)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 cup roasted cashews
- 1 tablespoon cornstarch or arrowroot powder mixed with 2 tablespoons cold water (slurry)
- 2 green onions, chopped (for garnish)
- 1 cup mixed vegetables (bell peppers, snap peas, broccoli) – optional
- Crushed red pepper flakes or sriracha, to taste for spicy twist
Instructions
Instructions
- Dice chicken into bite-sized pieces for even cooking. Mince fresh garlic and ginger to release their aromatic flavors.
- In a bowl, whisk together soy sauce, honey or brown sugar, chicken broth, minced garlic, and ginger to create the savory-sweet sauce.
- Place the diced chicken evenly at the bottom of the crockpot. Pour the prepared sauce over the chicken without stirring too much to allow perfect tenderness during cooking.
- Cook on low for 4 to 5 hours or on high for 2 to 3 hours until the chicken is juicy and flavors meld beautifully.
- About 15 minutes before serving, stir roasted cashews into the crockpot. Mix the cornstarch or arrowroot slurry and add it to the crockpot to thicken the sauce while keeping the cashews crunchy.
- Sprinkle chopped green onions and extra roasted cashews over the dish before serving. Pair with steamed jasmine rice, brown rice, cauliflower rice, noodles tossed with sesame oil, or lettuce wraps for variety.