Slow Cooker Cashew Chicken
A delicious take-out style meal you can easily make at home. Tender chicken slow-cooked in a savory garlic-soy sauce and finished with crunchy cashews. Perfect served over rice for a comforting dinner.
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- 1 cup roasted cashews
- 1/2 cup soy sauce
- 1/4 cup ketchup
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 green onions, sliced (for garnish)
Instructions
- Prepare the chicken
Place the chicken pieces in the slow cooker. - Make the sauce
In a bowl, whisk together soy sauce, ketchup, rice vinegar, brown sugar, garlic, ginger, and black pepper. - Cook
Pour the sauce over the chicken and stir to coat.
Cover and cook on LOW for 3–4 hours or HIGH for 2 hours, until the chicken is tender. - Thicken the sauce
Mix cornstarch and water to make a slurry. Stir it into the slow cooker during the last 20 minutes of cooking. - Add cashews
Stir in the cashews just before serving so they stay crunchy. - Serve
Garnish with sliced green onions and serve over steamed rice or noodles.
Tips
- Add bell peppers or broccoli for extra vegetables.
- For a little heat, mix in 1 teaspoon chili flakes or sriracha.
- Chicken thighs will be more juicy and flavorful than chicken breasts.