Slow Cooker Cashew Chicken
A comforting and flavorful slow-cooked dish featuring tender chicken, savory sauce, and crunchy cashews, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 2 lb chicken breasts, boneless and skinless, cut into 1-inch pieces
- 3 tablespoons cornstarch Helps create a light coating on the chicken.
- 1/2 teaspoon black pepper For seasoning.
- 1 tablespoon canola oil Can use olive or sesame oil.
- 1/2 cup low sodium soy sauce
- 4 tablespoons rice wine vinegar Adds brightness.
- 4 tablespoons ketchup Provides sweetness and depth.
- 2 tablespoons sweet chili sauce Adjust based on heat preference.
- 2 tablespoons brown sugar Balances acidity.
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated Adds vibrancy.
- 1/4 teaspoon red pepper flakes Optional for heat.
- 1 cup cashews Add later for crunch if desired.
Instructions
Preparation
- In a resealable food storage bag, combine cornstarch and black pepper. Toss in the chicken pieces, seal the bag, and shake to coat.
- In a skillet over medium-high heat, heat the canola oil. Brown the chicken pieces for about 2 minutes on each side until golden.
- Transfer the browned chicken into the slow cooker.
- Mix soy sauce, rice wine vinegar, ketchup, sweet chili sauce, brown sugar, garlic, ginger, and red pepper flakes in a separate bowl and pour over the chicken.
- Add cashews to the slow cooker.
- Set the slow cooker to LOW and cook for 3 to 4 hours.
- Serve over hot rice and enjoy.
Notes
Serve over fluffy rice, topped with fresh scallions or sesame seeds. Leftovers can be stored in an airtight container for up to 3 days in the refrigerator or up to a month in the freezer.