Description
This Crockpot Cashew Chicken recipe combines tender bite-sized chicken pieces with a flavorful sauce made from soy sauce, garlic, and spices, cooked low and slow in a slow cooker for tender, delicious results. The addition of cashews gives a wonderful crunch and nutty flavor, making it a perfect easy weeknight dinner served over rice.
Ingredients
Scale
Chicken
- 2 lbs chicken tenderloins, cut into bite-size pieces
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil
Vegetables & Nuts
- 1 red bell pepper, chopped
- 1 cup cashews
- 3 scallions, sliced (for garnish)
Sauce & Seasoning
- 1 cup soy sauce (lite or low sodium)
- ½ cup ketchup
- 4 tablespoons brown sugar
- 4 cloves garlic, chopped
- ½ teaspoon black pepper
- ½ teaspoon ground ginger
- ¼ teaspoon red pepper flakes
- 1 teaspoon sesame seeds, plus more for garnish
Instructions
- Coat the Chicken: Place the chicken pieces in a bowl and coat evenly with cornstarch to create a light coating that will help brown the chicken and thicken the sauce.
- Brown the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the coated chicken pieces and quickly brown them on all sides. The goal is to get some color, not to cook through completely.
- Combine in Slow Cooker: Transfer the browned chicken to the crockpot. Add the chopped red bell pepper.
- Prepare the Sauce: In a mixing bowl, whisk together the soy sauce, ketchup, brown sugar, chopped garlic, black pepper, ground ginger, red pepper flakes, and 1 teaspoon sesame seeds until smooth.
- Add Sauce and Cashews: Pour the sauce over the chicken and bell peppers in the slow cooker. Add the cashews and stir everything to combine thoroughly.
- Cook Low and Slow: Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours until the chicken is tender and cooked through, and the flavors meld.
- Garnish and Serve: Just before serving, garnish with sliced scallions and an extra sprinkle of sesame seeds. Serve the cashew chicken hot over cooked rice for a complete meal.
Notes
- Do not skip browning the chicken; it adds important flavor and texture.
- If you prefer more heat, increase the red pepper flakes or add a dash of sriracha to the sauce.
- Use low sodium soy sauce to control saltiness in the dish.
- Serve this dish over steamed jasmine or basmati rice for the best experience.
- Cashews can be toasted beforehand for extra crunch and depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Asian American
