This slow cooker cashew chicken recipe was a win across the board. Easy to make, packed with sweetness and just a hint to 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. Makes 4-6 servings.
I asked Michael, “Do you want the healthy crock pot recipe or the unhealthy crock pot recipe?”
I knew the answer he wanted to give. But we were on the phone and I couldn’t prevent him from checking his waist line.
“The healthy one, I guess,” he sighed.
So I made the healthy crock pot recipe in the afternoon.
And then I made this one later that night.
Acapulco Tater Tot Casserole (aka Slow Cooker Tater Tot Casserole) from Damn Delicious
- 1 tablespoon olive oil
- 1 1/2 pounds ground beef
- 1 onion, diced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels, frozen, canned or roasted
- 1 cup salsa, homemade or store-bought
- 1 (4.5-ounce) can chopped green chiles, drained
- 1 tablespoon taco seasoning mix
- 1 (10-ounce) can mild enchilada sauce
- 1 (16-ounce) package frozen tater tots
- 3/4 cup shredded sharp cheddar cheese
- 2 tablespoons chopped fresh cilantro leaves
Heat olive oil in a large skillet over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and remove from heat.
Stir in black beans, corn, salsa, green chiles, taco seasoning and enchilada sauce.
Lightly coat the inside of a 4-qt slow cooker with nonstick spray.
Spread half of the tater tots onto the bottom of the slow cooker; top with ground beef mixture and remaining tater tots. Cover and cook on low heat for 3-4 hours.
Add cheese during the last 30 minutes of cooking time.
Serve immediately, garnished with cilantro, if desired.
MG will tell you that this lemon chicken falls right off the bone and melts in your mouth. If you were in a slow cooker for eight hours surrounded by potatoes, carrots, garlic cloves and slices of lemon, the same thing would happen to you and you’d never have to go to the gym again.
My new Cuisinart slow cooker is getting a real workout. After 8 years with the Barbie Dream House Crock Pot, I decided it was time to step it up a bit. After all, I’m not a lonely single guy cooking for one anymore. I’ve got a partner who counts on me to keep his belly full. And there’s no skimping on the ingredients or flavor or portion sizes. He’s from Georgia.
Before inclusion of the bone-in chicken thighs.
With thighs nestled gently into the bottom of the crock pot. I didn’t include the word “nestled” to be all kitchen showy. That’s exactly what the recipe says to do – nestle the chicken thighs. So, as I slowly rocked each thigh into place, I asked it if it wanted to hold its wubby, and then gently serenaded it with twenty minutes of “Hush Thee My Rowan.”
GET THE RECIPE and MORE PICS HERE
I’d like to start this post with some bonus information: Stroganoff does not photograph well.
It’s a most excellent stroganoff. But it’s not pretty. All grays and murky yellows, with flecks of greenish brown mushrooms. When one of my paintings starts to go wrong, it looks like turkey stroganoff.
Look, I even tried the “delicately investigating with a kitchen spoon” shot for you people. It didn’t do much.
Still, I will fight for this turkey stroganoff recipe because we ate it for the next three days. And as good as it was straight out of the crock pot, it aged fabulously between Sunday and Tuesday. And those egg noodles… well they just skip down the back of your tongue and jump right into your tummy, warm and wobbly.
The recipe below is from Creme de la Crumb. And it looks like one of those sites that tries to resemble a home chef blog but is far too slick looking to be believed. No typos, no coding errors, no margin mishaps. The color balance and contrast in every photo is just a little too perfect. I link to it below and you can see for yourself. I don’t know… I think it might be the Russians.
Get the recipe HERE!