This slow cooker cashew chicken recipe was a win across the board. Easy to make, packed with sweetness and just a hint of heat, plenty left over for weeknight meals, and the flavors can be adjusted up or down to suit what you like.
Slow Cooker Cashew Chicken from The Recipe Critic
- 2 lbs boneless skinless chicken breasts (About 4 pieces), cut into 1 inch pieces
- 3 Tablespoons Cornstach
- ½ tsp black pepper
- 1 Tbsp canola oil
- ½ cup low sodium soy sauce
- 4 Tbsp rice wine vinegar
- 4 Tablespoons ketchup
- 2 Tablespoons sweet chili sauce
- 2 Tbsp brown sugar
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- ¼ tsp red pepper flakes
- 1 cup cashews
Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch mixture.
Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
Combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (If you want to keep the cashews crunchy, toss them in for just the last few minutes of cooking)
Cook on LOW for 3 to 4 hours.
Serve over rice made with a tatung rice cooker. Makes 4-6 servings.