Crock Pot Cashew Chicken
User Reviews
0
0 reviews
Unrated
-
Prep Time
25 mins
-
Cook Time
2 hrs 25 mins
-
Total Time
3 hrs
-
Servings
6 servings
-
Calories
462 kcal
-
Course
Main Course
-
Cuisine
Chinese
Crock Pot Cashew Chicken
Report
This easy and healthy Crock Pot Cashew Chicken offers the taste of the take out favorite with the ease of the slow cooker!
Share:
Ingredients
FOR THE CASHEW CHICKEN AND VEGETABLES:
- 1 ¾ pounds boneless skinless chicken breasts or thighs cut into bite-sized pieces
- 2 tablespoons cornstarch or substitute arrowroot powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 ½ tablespoons canola oil
- 3 medium red bell peppers seeded and cut into bite-sized pieces
- 2 small or 1 very large head of broccoli cut into florets (about 5 cups florets)
- 1 bunch green onions about 6 medium, thinly sliced with white and light green parts divided from the dark green parts
- ⅔ cup dry roasted unsalted cashews
- cooked brown rice or quinoa for serving
FOR THE SAUCE:
- ⅓ cup plus 2 tablespoons reduced-sodium soy sauce
- 3 ½ tablespoons rice vinegar
- 3 tablespoons honey
- 2 1/2 tablespoons freshly grated ginger
- 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
- 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.
- 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.
- 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.
- 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.)
- 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
Show Details
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: 6servings
Amount Per Serving
Calories 462 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
