Crock Pot Cashew Chicken
Sweet, savory, and loaded with crunchy nuts, this crock pot cashew chicken preps in under 10 minutes for a favorite Asian dish made easy!
Servings: 4
Ingredients
- 2 pounds boneless skinless chicken, cooked and cut into bite size pieces
- black pepper, to taste
- ¼ cup all-purpose flour
- 1 tablespoon canola oil
- ¼ cup soy sauce
- 2 tablespoons rice vingar
- 2 tablespoons ketchup
- 1 tablespoon brown sugar
- 1 teaspoon minced garlic
- ½ teaspoon ginger
- ½ teaspoon red pepper flakes
- ½ cup unsalted cashews
Instructions
- In a resealable bag, combine flour, pepper, and chicken cubes. Shake to coat.
- Cook cubed chicken in a skillet with oil for 5-7 minutes.
- In a small bowl mix soy sauce, rice vinegar, ketchup, brown sugar, garlic, ginger, and, red peppers flakes.
- Pour over the chicken and add to your slow cooker. Cook on low for 2-3 hours
- When ready, stir in cashews and serve over warm rice.
Notes
Optional veggies. Saute and add broccoli, bell peppers, edamame, celery, water chestnuts, or carrots, and cook in the crock pot along with the chicken.
Prep ahead of time. Pan-fry the chicken and mix up the sauce, store in separate containers in the fridge for 1-2 days or freezer for up to 3 months before adding to the slow cooker.
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave in 30-second increments or in a skillet.
Nutrition
Calories: 438kcal | Carbohydrates: 16g | Protein: 52g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 355mg | Potassium: 993mg | Sugar: 6g | Vitamin A: 245IU | Vitamin C: 4.4mg | Calcium: 39mg | Iron: 2.4mg