Crockpot Cashew Chicken
This Crockpot Cashew Chicken is better than most Chinese takeout cashew chicken. Throw it all in the slow cooker and have a delicious, no fuss dinner!
Servings: 6
Calories: 313kcal
Equipment
- Crock Pot (Slow Cooker)
Ingredients
- 2 pounds chicken breasts boneless skinless , about 4 chicken breasts, cut into smaller pieces
- 1/4 cup flour all purpose
- 1/2 teaspoon black pepper
- 1 Tablespoon canola oil
- 1 cup low-sodium soy sauce
- 1/2 cup rice vinegar
- 1/2 cup ketchup
- 4 Tablespoon brown sugar
- 4 garlic cloves minced
- 1 teaspoon fresh ginger grated
- 1/2 teaspoon red pepper flakes
- 1/2 cup cashews UNSALTED, or to taste
Instructions
- Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour 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, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
- Cook on LOW for 2 to 3 hours. Stir in cashews and serve.
Video
Notes
If you don't have a Crock Pot or an Instant Pot and just want to make this on the stove top, that is easy too! Just be sure to use a skillet large enough to hold everything.
- After cooking the chicken in the skillet, there is no need to remove it. Just pour the sauce right over the chicken.
- Cover and simmer on low heat until the chicken is cooked through (165-degrees F), stirring occasionally. This should only take about 30-40 minutes.
- If the sauce seems to be getting too thick, just add some chicken broth to thin out.
Nutrition
Calories: 313kcal | Carbohydrates: 16g | Protein: 36g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 97mg | Sodium: 979mg | Potassium: 700mg | Fiber: 1g | Sugar: 7g | Vitamin A: 120IU | Vitamin C: 2.6mg | Calcium: 20mg | Iron: 2mg