Slow Cooker Cashew Chicken

This Slow Cooker Cashew Chicken is a delightful blend of tender chicken pieces, rich sauces, and crunchy cashews. It's a perfect dish to serve over rice, providing a delicious and easy meal that's sure to impress. Start by coating the chicken pieces in a mixture of cornstarch and pepper. Brown the chicken in a skillet, then transfer to a slow cooker. Prepare a sauce with soy sauce, rice wine vinegar, ketchup, sweet chili sauce, brown sugar, garlic, ginger, and red pepper flakes. Pour the sauce over the chicken and cook on low for 3 to 4 hours. Add cashews during cooking for a softer texture or just before serving for a crunchier texture. Serve hot over rice and enjoy!

This Slow Cooker Cashew Chicken is a delightful blend of tender chicken pieces, rich sauces, and crunchy cashews. It's a perfect dish to serve over rice, providing a delicious and easy meal that's sure to impress. With minimal prep and a few hours in the slow cooker, you'll have a flavorful and satisfying dinner ready to enjoy.

INGREDIENTS

• 2 pounds boneless, skinless chicken breasts (about 4 pieces, cut into 1-inch pieces)
• 3 tablespoons cornstarch
• ½ teaspoon black pepper
• 1 tablespoon canola oil
• ½ cup low sodium soy sauce
• 4 tablespoons rice wine vinegar
• 4 tablespoons ketchup
• 2 tablespoons sweet chili sauce
• 2 tablespoons brown sugar
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• ¼ teaspoon red pepper flakes
• 1 cup cashews

INSTRUCTIONS

Step 1: Coat Chicken:

Combine cornstarch and pepper in a resealable food storage bag. Add chicken pieces and shake to coat with the cornstarch mixture.

Step 2: Brown Chicken:

Heat canola oil in a skillet over medium-high heat. Brown the chicken for about 2 minutes on each side, then transfer to the slow cooker.

Step 3: Prepare Sauce:

In a small bowl, mix soy sauce, rice wine vinegar, ketchup, sweet chili sauce, brown sugar, garlic, ginger, red pepper flakes, and cashews. Pour over chicken in the slow cooker. (Add cashews during cooking for softer texture or just before serving for crunchier texture.)

Step 4: Slow Cook:

Cook on LOW for 3 to 4 hours until chicken is tender and flavors are blended.

Step 5: Serve:

Serve over rice and enjoy this flavorful Slow Cooker Cashew Chicken with its rich sauce and crunchy cashews.

Serving and Storage Tips

• Serve the Slow Cooker Cashew Chicken hot over a bed of steamed rice for a complete meal. Garnish with additional cashews and chopped green onions if desired.
• If you prefer a low-carb option, serve the cashew chicken over cauliflower rice or alongside a fresh vegetable stir-fry.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.
• This dish can also be frozen. Allow it to cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.

Helpful Notes

• For a spicier version, add more red pepper flakes or a splash of sriracha to the sauce mixture.
• Feel free to add other vegetables such as bell peppers, snap peas, or broccoli to the slow cooker for added nutrition and color.
• Using low sodium soy sauce helps control the saltiness of the dish while still providing great flavor.

Tips from well-known chefs

• Chef Jamie Oliver recommends using fresh ginger for the best flavor, as it adds a zesty and aromatic element to the dish.
• Chef Ina Garten suggests toasting the cashews lightly before adding them to the slow cooker to enhance their flavor and crunch.
• Chef Gordon Ramsay advises letting the chicken rest for a few minutes before serving to allow the juices to redistribute and ensure tender, flavorful bites.