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How to Make Flavorful Crock Pot Cashew Chicken at Home

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Sweet and salty, this crock pot cashew chicken makes dinner both simple and satisfying, with a glossy sauce that clings to every tender bite and a hefty sprinkle of roasted nuts for crunch (I find the leftover sauce is perfect for spooning over rice). The best part—it all comes together in less than ten minutes of hands-on prep, so even on busy nights you can still have something that tastes like real takeout.

Ingredients

  • 2 pounds boneless skinless chicken, cooked and cut into bite size pieces
  • black pepper, to taste
  • ¼ cup all-purpose flour
  • 1 tablespoon canola oil
  • ¼ cup soy sauce
  • 2 tablespoons rice vingar
  • 2 tablespoons ketchup
  • 1 tablespoon brown sugar
  • 1 teaspoon minced garlic
  • ½ teaspoon ginger
  • ½ teaspoon red pepper flakes
  • ½ cup unsalted cashews

Instructions

  • In a resealable bag, combine flour, pepper, and chicken cubes. Shake to coat.
  • Cook cubed chicken in a skillet with oil for 5-7 minutes.
  • In a small bowl mix soy sauce, rice vinegar, ketchup, brown sugar, garlic, ginger, and, red peppers flakes.
  • Pour over the chicken and add to your slow cooker. Cook on low for 2-3 hours.
  • When ready, stir in cashews and serve over warm rice.

Notes

Optional veggies. Saute and add broccoli, bell peppers, edamame, celery, water chestnuts, or carrots, and cook in the crock pot along with the chicken.

Prep ahead of time. Pan-fry the chicken and mix up the sauce, store in separate containers in the fridge for 1-2 days or freezer for up to 3 months before adding to the slow cooker.

Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave in 30-second increments or in a skillet. 

Find it online: https://thefrugalones.com/how-to-make-flavorful-crock-pot-cashew-chicken-at-home/