Slow Cooker Cashew Chicken

Description

This savory, takeout-style slow cooker cashew chicken features tender bite-sized pieces of chicken coated in a rich, sticky garlic-soy glaze and topped with crunchy roasted cashews and fresh cilantro. It is an effortless, flavor-packed dish that cooks easily in your slow cooker and pairs perfectly with steamed white or brown rice.

Ingredients

• Chicken: 1.5 lbs boneless, skinless chicken breasts (cut into bite-sized pieces)

• Nuts: 1 cup roasted cashews

• Sauce Base:

  • 1/2 cup soy sauce or tamari

  • 1/3 cup ketchup or hoisin sauce

  • 1/4 cup brown sugar

  • 2 tablespoons rice vinegar

  • 2-3 cloves of garlic (minced)

  • 1 tablespoon fresh ginger (minced)

  • 1/2 teaspoon red pepper flakes (adjust for spice)

• Thickener: 2 tablespoons cornstarch mixed with 2 tablespoons cold water (to create a slurry)

• Garnish: Chopped fresh cilantro and sliced green onions

Step-by-Step Instructions

1. Prep the Chicken: Place the bite-sized chicken pieces directly into the bottom of your slow cooker.

2. Mix the Sauce: In a medium bowl, whisk together the soy sauce, ketchup (or hoisin), brown sugar, rice vinegar, minced garlic, ginger, and red pepper flakes until smooth.

3. Combine and Slow Cook: Pour the sauce mixture evenly over the chicken in the slow cooker, stirring gently to ensure all pieces are well coated. Cover and cook on LOW for 3 to 4 hours or HIGH for 2 hours, until the chicken is completely tender and cooked through.

4. Thicken the Sauce: In a small bowl, whisk together the cornstarch and cold water to form a smooth slurry. Stir the slurry into the slow cooker, cover, and cook on HIGH for another 15 to 20 minutes until the sauce becomes thick and glossy.

5. Add Cashews and Garnish: Just before serving, stir in most of the roasted cashews so they retain a bit of their crunch. Garnish with the remaining cashews, fresh cilantro, and green onions.

6. Serve: Spoon the warm cashew chicken over freshly steamed rice.