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Crock Pot Cashew Chicken
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Crock Pot Cashew Chicken

This easy and healthy Crock Pot Cashew Chicken offers the taste of the take out favorite with the ease of the slow cooker!

Prep Time
25 mins
Cook Time
2 hrs 30 mins
Total Time
3 hrs
Servings: 6 servings
Calories: 462 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

FOR THE CASHEW CHICKEN AND VEGETABLES:
  • 1 ¾ pounds chicken breast cut into bite-sized pieces, boneless skinless; or chicken thighs
  • 2 tablespoons cornstarch or substitute arrowroot powder
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper ground
  • 1 ½ tablespoons canola oil
  • 3 red bell pepper seeded and cut into bite-sized pieces, medium
  • 2 broccoli cut into florets (about 5 cups florets, small or 1 very large head
  • 1 green onion about 6 medium, thinly sliced with white and light green parts divided from the dark green parts, bunch
  • ⅔ cup cashews dry roasted, unsalted
  • brown rice for serving, or quinoa, cooked
FOR THE SAUCE:
  • ⅓ cup soy sauce plus 2 tablespoons, reduced-sodium
  • 3 ½ tablespoons rice vinegar
  • 3 tablespoons honey
  • 2 1/2 tablespoons ginger freshly grated
  • 4  cloves garlic minced (about 4 teaspoons)
  • 1/4-1/2  teaspoon red pepper flakes plus additional to taste
  • 1 tablespoon cornstarch mixed with 3 tablespoons water to create a slurry

Instructions

    Cup of Yum
  1. In a small bowl, toss the chicken pieces with the cornstarch, salt, and pepper. Lightly coat a 6-quart or larger slow cooker with nonstick spray.
  2. Heat the oil in a large nonstick skillet or wok over medium high. Once the oil is hot, add the chicken mixture and sauté, breaking the pieces apart, for 2 to 3 minutes, just long enough to lightly brown the outsides. Transfer to the slow cooker. To the slow cooker, add the bell pepper, broccoli, and the white and light green parts of the green onions. Reserve the dark green parts for serving.
  3. In a small bowl or large measuring cup, stir together the sauce ingredients: soy sauce, rice vinegar, honey, ginger, garlic, and 1/4 teaspoon red pepper flakes. Reserve the slurry. If you like a spicier sauce, add a few extra pinches of red pepper flakes. Pour the sauce over the chicken and vegetables and stir to coat.
  4. Cover the slow cooker and cook on LOW for 2 to 3 hours, until the chicken is cooked through and the vegetables are tender. (I do not recommend high heat for this as the chicken can overcook, even if you check it early.)
  5. With a slotted spoon, remove the chicken and vegetables to a large plate or bowl. Strain the sauce into a small saucepan, then place the saucepan over high heat. Whisk in the cornstarch slurry. Let cook on high, stirring constantly, until the sauce is reduced by about half, 3 to 4 minutes. Add back to the slow cooker with the chicken and vegetables. Stir in the cashews. Sprinkle with reserved green onion tops. Enjoy hot with prepared brown rice or quinoa.

Notes

  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Let thaw overnight in the refrigerator. Reheat gently in the microwave.

Nutrition Information

Serving 1(of 6), about 1 1/2 cups chicken and vegetables, with 1/2 cup prepared brown rice Calories 462kcal (23%) Carbohydrates 53g (18%) Protein 33g (66%) Fat 14g (22%) Saturated Fat 2g (10%) Cholesterol 64mg (21%) Fiber 4g (16%) Sugar 18g (36%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 462

% Daily Value*

Serving 1(of 6), about 1 1/2 cups chicken and vegetables, with 1/2 cup prepared brown rice
Calories 462kcal 23%
Carbohydrates 53g 18%
Protein 33g 66%
Fat 14g 22%
Saturated Fat 2g 10%
Cholesterol 64mg 21%
Fiber 4g 16%
Sugar 18g 36%

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