5 from 21 votes
Slow Cooker Cashew Chicken
Slow Cooker Cashew Chicken features browned chicken breast pieces cooked slowly in a savory sauce made from soy sauce, ketchup, rice vinegar, brown sugar, garlic, ginger, and red pepper flakes. Raw cashew nuts are added near the end for crunch, and green onions garnish the dish. The slow cooking infuses flavors while keeping the chicken tender.
Prep Time
10 mins
Cook Time
2 hrs 35 mins
Total Time
2 hrs 45 mins
Servings:
4
servings
Course:
Main Course
Cuisine:
Asian
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.
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