Crock Pot Cashew Chicken 

Crock Pot Cashew Chicken 

Crock Pot Cashew Chicken is a wonderfully easy and flavorful dish that’s perfect for busy days when you want a delicious, home-cooked meal without the hassle. Tender chicken, coated in a savory-sweet sauce made with soy sauce, honey, garlic, and a touch of sesame oil, cooks slowly in the Crock Pot until it’s melt-in-your-mouth tender. The addition of crunchy cashews at the end adds the perfect balance of texture and nuttiness. Whether you serve it over rice, noodles, or even cauliflower rice, this dish is sure to become a family favorite. Plus, it’s simple enough to throw together in the morning and come home to a warm, comforting dinner!

Prep Time: 10 minutes
Cook Time: 3-4 hours
Total Time: 3-4 hours 10 minutes

Ingredients:

Chicken:

1.5 pounds (about 3-4 boneless, skinless chicken breasts or thighs)

Sauce:

1/2 cup soy sauce (or tamari for gluten-free)

1/4 cup honey or brown sugar

1/4 cup rice vinegar or white vinegar

2 tablespoons hoisin sauce

2 tablespoons sesame oil (optional but adds great flavor)

1 tablespoon cornstarch

2 cloves garlic, minced

1 teaspoon ginger, grated or minced

1/4 teaspoon crushed red pepper flakes (optional, for a slight kick)

Additional:

1/2 cup roasted cashews (unsalted)

1-2 green onions (scallions), chopped (for garnish)

Directions:

Prepare the chicken:

Cut the chicken breasts or thighs into bite-sized chunks (or you can leave them whole and shred later).

Make the sauce:

In a bowl, whisk together the soy sauce, honey, rice vinegar, hoisin sauce, sesame oil, cornstarch, garlic, ginger, and red pepper flakes. This will be your sauce mixture.

Add chicken to the Crock Pot:

Place the chicken chunks (or whole breasts/thighs) into the bottom of your Crock Pot.

Pour the sauce:

Pour the sauce mixture over the chicken, making sure it’s evenly coated.

Cook:

Cover and cook on low for 3-4 hours (or high for 2 hours). If you used whole chicken breasts or thighs, you can shred the chicken once it’s fully cooked.

Finish:

Once the chicken is cooked, give the sauce a stir. If you used cornstarch, it will have thickened up the sauce a bit.

Stir in the roasted cashews and let them warm through for a few minutes.

Garnish and serve:

Garnish with chopped green onions, and serve over steamed rice, noodles, or even cauliflower rice for a low-carb option.

Tips:

For a more tender dish: You can shred the chicken after cooking for a pulled chicken texture.

Adjust sweetness: You can adjust the honey or brown sugar to your liking depending on how sweet you prefer it.

Add veggies: You can add vegetables like bell peppers, broccoli, or snap peas in the last 30 minutes of cooking for extra flavor and nutrition.

Nutrition Information (per serving):

Calories: 320

Fat: 12g
Saturated fat: 2.5g
Omega-3 fatty acids: 0.5g
Carbohydrates: 20g
Fiber: 2g
Sugar: 10g
Protein: 35g
Sodium: 400mg
Cholesterol: 60mg

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