Description
This Crockpot Cashew Chicken is a flavorful and easy slow-cooked dish combining tender chicken, crunchy cashews, and a savory-sweet sauce. Perfect for a comforting weeknight dinner, this recipe uses simple ingredients and a hands-off cooking method to deliver a delicious Asian-inspired meal served over rice.
Ingredients
Scale
Chicken and Coating
- 2 lbs chicken tenderloins, cut into bite-size pieces
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil
Vegetables and Garnish
- 1 red bell pepper, chopped
- 3 scallions, sliced
- 1 teaspoon sesame seeds (plus more for garnish)
Sauce
- 1 cup lite or low sodium soy sauce
- ½ cup ketchup
- 4 tablespoons brown sugar
- 4 cloves garlic, chopped
- ½ teaspoon black pepper
- ½ teaspoon ground ginger
- ¼ teaspoon red pepper flakes
Additional
- 1 cup cashews
Instructions
- Coat and Brown Chicken: Coat the bite-size chicken pieces evenly with cornstarch. Heat the vegetable oil in a large skillet over medium-high heat. Quickly brown the coated chicken pieces on each side to get color, but do not cook them through at this stage.
- Prepare Slow Cooker: Transfer the browned chicken to the slow cooker. Add the chopped red bell pepper on top.
- Make the Sauce: In a mixing bowl, combine soy sauce, ketchup, brown sugar, chopped garlic, black pepper, ground ginger, red pepper flakes, and sesame seeds. Mix well until smooth.
- Combine and Cook: Pour the prepared sauce over the chicken and bell peppers in the slow cooker. Add the cashews and gently stir everything to combine evenly. Cover and cook on LOW for 3 to 4 hours.
- Finish and Serve: Once cooked, garnish with sliced scallions and an extra sprinkle of sesame seeds. Serve hot over cooked rice for a complete meal.
Notes
- Do not skip browning the chicken as it adds flavor and texture.
- For a spicier version, increase the red pepper flakes according to taste.
- Use low sodium soy sauce to reduce salt content.
- Add vegetables like snow peas or broccoli during the last 30 minutes for extra nutrition.
- Serve this dish with steamed white rice or brown rice for best results.
