Servings
Font
Back
5.0 from 39 votes

Crock Pot Cashew Chicken

Skip take out and make this easy and delicious Cashew chicken recipe at home. Your family will love it and you will save time and money. It's a great meal.

Prep Time
10 mins
Cook Time
6 hrs
To Cook the Vegetables:
30 mins
Total Time
6 hrs 10 mins
Servings: 6 - 8
Calories: 368 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 4 chicken breasts (Diced into 1 in. pieces)
  • 6 tsp cornstarch
  • 2 Tbsp olive oil
  • 1/3 Cup chicken broth
  • 4 Tbsp hoisin sauce
  • 1 Tbsp soy sauce
  • 2 Tbsp rice vinegar
  • 1/2 tsp sesame oil
  • 2 tsp minced garlic 
  • 1 tsp ground ginger
  • 2 cups broccoli florets
  • 1 red bell pepper Diced
  • 3/4 cup Unsalted Cashew Halves
  • 4 green onions (diced for serving)
  • 1 Tbsp sesame seeds (for serving)

Instructions

    Cup of Yum
  1. Place the chicken, cornstarch, olive oil, chicken broth, hoisin sauce, soy sauce, rice vinegar, sesame oil, minced garlic and ground ginger into a crock pot.
  2. Stir to combine all the ingredients in the crock pot.
  3. Cover and cook on low for 4-6 hours or on high for approximately 3 hours until the chicken is cooked through.
  4. Stir the broccoli and diced bell pepper into the crock pot. Cover and cook on high for 20-30 minutes until the vegetables are tender.
  5. Stir in the cashews.
  6. Serve topped with the diced green onions and sesame seeds. Enjoy!

Notes

  • Refrigerate the leftovers in an airtight container for up to 5 days.  
  • How to Make this Recipe on the Stove Top: 
  • In a gallon ziplock bag, place the chicken with the cornstarch.  Shake to evenly coat the chicken with the cornstarch. 
  •  
  •  
  • Heat 1/2 Tbsp of Olive Oil in a large sauce pan over medium heat until hot. Add the chicken and cook until the chicken is cooked through (approximately 4-6 minutes).  Remove the chicken to a separate plate. 
  •  
  • In a mixing bowl, combine the chicken broth, hoisin sauce, soy sauce, rice vinegar, sesame oil and the remaining cornstarch.  Set aside.
  •  
  • Then heat the remaining olive oil in the skillet over medium heat until hot.  Add in the minced garlic, broccoli and bell pepper.  Sprinkle the ground ginger, salt and pepper over these veggies.  Sauté the veggies in the skillet until they are the tenderness that you desire (5-7 minutes). 
  •  
  •  
  •  
  •  
  • Then pour in the sauce mixture.  Cook this mixture with the veggies over medium heat until the sauce begins to boil and thickens (1-3 minutes). 
  •  
  •  
  • Stir in the chicken and cashews into the skillet with the veggies and sauce. 
  •  
  • Serve topped with the green onions and sesame seeds. 
  •  
  •  

Nutrition Information

Calories 368kcal (18%) Carbohydrates 16g (5%) Protein 37g (74%) Fat 17g (26%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 9g Trans Fat 0.02g Cholesterol 97mg (32%) Sodium 578mg (24%) Potassium 860mg (25%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 936IU (19%) Vitamin C 56mg (62%) Calcium 55mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 6- 8

Amount Per Serving

Calories 368

% Daily Value*

Calories 368kcal 18%
Carbohydrates 16g 5%
Protein 37g 74%
Fat 17g 26%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 9g 45%
Trans Fat 0.02g 1%
Cholesterol 97mg 32%
Sodium 578mg 24%
Potassium 860mg 18%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 936IU 19%
Vitamin C 56mg 62%
Calcium 55mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.