Description
Crockpot Cashew Chicken is a delicious and easy one-pot meal that features tender, slow-cooked chicken in a savory, slightly sweet sauce, with crunchy cashews sprinkled on top. Perfectly served over rice, this dish is sure to satisfy any craving for Chinese-inspired comfort food.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon cornstarch (for thickening)
- 1/2 teaspoon red pepper flakes (optional for heat)
- 1/2 cup roasted cashews
- 1 tablespoon sesame oil
- 2 green onions, chopped (for garnish)
- Steamed rice (for serving)
Instructions
- Prepare the Chicken: Place the chicken breasts or thighs in the bottom of the crockpot.
- Make the Sauce: In a medium bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, grated ginger, cornstarch, and red pepper flakes (if using). Pour the sauce over the chicken in the crockpot, ensuring the chicken is fully coated.
- Cook: Cover the crockpot and cook on low for 4-6 hours, or until the chicken is fully cooked and tender. If you’re short on time, you can cook on high for 2-3 hours.
- Shred the Chicken: Once the chicken is done, remove it from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and stir to coat in the sauce.
- Finish the Dish: Stir in the roasted cashews and sesame oil to the chicken and sauce mixture. Let it cook for an additional 10-15 minutes to allow the flavors to meld.
- Serve: Serve the Crockpot Cashew Chicken over steamed rice and garnish with chopped green onions. Enjoy your easy, flavorful meal!
Notes
- You can use chicken thighs for a more tender result, or chicken breasts for a leaner option.
- If you like a spicier kick, increase the amount of red pepper flakes or add a splash of sriracha sauce.
- For a lower-carb option, you can serve the chicken over cauliflower rice instead of regular rice.
- To make this dish ahead of time, prep everything the night before and store it in the fridge. In the morning, just add it to the crockpot and let it cook throughout the day.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Main Dish
- Method: Crockpot
- Cuisine: Chinese-Inspired, Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 20 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 2 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg