Description
This Crockpot Cashew Chicken recipe is a flavorful and easy way to enjoy a takeout favorite at home. Tender chicken cooked in a savory sauce with crunchy cashews, this dish is perfect for a weeknight meal or meal prepping for the week.
Ingredients
Chicken:
- 2 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
- ¼ cup cornstarch
- 1 tsp black pepper
Sauce:
- 2 tbsp vegetable oil (for browning)
- â…” cup low-sodium soy sauce
- ¼ cup rice vinegar
- 2 tbsp hoisin sauce
- 2 tbsp brown sugar
- 2 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
- ½ tsp red pepper flakes (optional)
Additional:
- ½ cup unsalted cashews
- 2 green onions (sliced, for garnish)
- sesame seeds (optional, for garnish)
Instructions
- Coat Chicken: Toss chicken pieces with cornstarch and black pepper.
- Brown Chicken: Brown chicken in a skillet but do not cook through.
- Prepare Sauce: Whisk together soy sauce, rice vinegar, hoisin sauce, brown sugar, garlic, ginger, and red pepper flakes. Pour over chicken in the crockpot.
- Cook: Cover and cook on low for 3–4 hours or high for 1½–2 hours, adding cashews in the last 15 minutes.
- Serve: Serve over rice or noodles, garnished with green onions and sesame seeds.
Notes
- Add vegetables like broccoli or bell peppers during the last hour of cooking.
- For extra crunch, toast cashews before adding.
- This dish reheats well for meal prep.
