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Crockpot Cashew Chicken

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A simple and flavorful recipe for crockpot cashew chicken that combines tender chicken, savory sauce, and crunchy cashews.

Ingredients

Scale
  • 1.5 to 2 lbs boneless, skinless chicken breasts or thighs, diced into bite-sized pieces
  • 1/2 cup soy sauce (or tamari for gluten-free)
  • 2 tablespoons honey or brown sugar
  • 1/2 cup chicken broth (low-sodium optional)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 cup roasted cashews
  • 1 tablespoon cornstarch or arrowroot powder mixed with 2 tablespoons cold water (slurry)
  • 2 green onions, chopped (for garnish)
  • 1 cup mixed vegetables (bell peppers, snap peas, broccoli) – optional
  • Crushed red pepper flakes or sriracha, to taste

Instructions

  1. Dice the chicken into bite-sized pieces for even cooking.
  2. Mince fresh garlic and ginger to release their aromatic flavors.
  3. Whisk together soy sauce, honey or brown sugar, chicken broth, minced garlic, and ginger to create the savory-sweet sauce.
  4. Place the diced chicken evenly at the bottom of the crockpot.
  5. Pour the prepared sauce over the chicken without stirring too much to allow perfect tenderness during cooking.
  6. Cook on low for 240 minutes or on high for 180 minutes until the chicken is juicy.
  7. Stir in roasted cashews into the crockpot about 15 minutes before serving.
  8. Mix the cornstarch or arrowroot slurry and add it to the crockpot to thicken the sauce while keeping the cashews crunchy.
  9. Sprinkle chopped green onions and extra roasted cashews over the dish before serving.

Notes

Experiment with your favorite vegetables and adjust the spice level to your preference.

Nutrition

Find it online: https://sousviderecipe.com/crockpot-cashew-chicken/