Slow Cooker Cashew Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs 35 mins
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Total Time
2 hrs 45 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Asian
Slow Cooker Cashew Chicken
Description
This recipe begins by whisking together a sauce of reduced sodium soy sauce, ketchup, unseasoned rice vinegar, brown sugar, minced garlic, freshly grated ginger, and optional red pepper flakes for spice. Chicken breast chunks are seasoned with salt and pepper, browned briefly in olive oil on medium-high heat, then transferred to a slow cooker. The sauce is poured over the chicken and gently stirred to coat before covering and cooking on low for 2-3 hours, allowing the chicken to absorb the flavors and become tender.
Cashew nuts are stirred in during the last 15 minutes of cooking to soften slightly while maintaining crunch. The finished dish is served garnished with sliced green onions. The flavor of the sauce blends sweet, tangy, and umami notes with mild heat from pepper flakes.The texture contrast between tender chicken and crisp-tender cashews provides interest in each bite.
This meal is practical for a hands-off dinner that requires minimal active cooking. Browning the chicken beforehand adds color and flavor and improves the final texture. The slow cooker method keeps the chicken juicy without drying out. The recipe yields a balanced dish suitable for serving alongside rice or steamed vegetables.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into 1-inch chunks
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 cup cashew nuts raw
- 2 green onions sliced
For the sauce
- ¼ cup soy sauce reduced sodium
- 2 tablespoons ketchup
- 2 tablespoons rice vinegar unseasoned
- 1 tablespoon brown sugar
- 3 cloves garlic minced
- 1 tablespoon ginger freshly grated
- ¼ teaspoon red pepper flakes optional, crushed
Instructions
- To make the sauce, whisk together soy sauce, ketchup, rice vinegar, brown sugar, garlic, ginger and red pepper flakes in a small bowl; set aside.
- Heat olive oil in a large skillet over medium high heat.
- Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook, stirring occasionally, until browned, about 2 minutes.
- Place chicken into a slow cooker. Stir in soy sauce mixture and gently toss to combine. Cover and cook on low heat for 2-3 hours. Stir in cashews and cook on low heat for an additional 15 minutes.
- Serve immediately, garnished with green onions, if desired.
User Reviews
Overall Rating
5
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