Slow Cooker Cashew Chicken PT165M https://img4.recipesrun.com/201907/2019/0813/9a/f/283186/300x200x90.jpg A Chinese takeout favorite made right in your crockpot and all you need is 10 min prep. It doesn’t get easier or healthier than that! If you’ve been following Damn Delicious for a while now, you know that I love creating Chinese takeout favorites. It’s just so much healthier to make right at home since you know exactly what’s going into your dish. But not only is this crockpot cashew chicken so much cheaper and quicker with just 5 min prep, but it also tastes 1000x better than takeout too! Best of all, you don’t have to skimp on the chicken or the cashews, although I loved the cashews a bit more in this dish. The cashews just soak up all of that amazing flavor, giving you that nice crunchiness alongside the juicy, tender chicken. To top it off, the leftovers are just as good the very next day. I just highly recommend doubling the batch because you’ll want to skip the takeout and have this all week instead! 4 servings Ingredients: 1/4 tsp. Crushed red pepper flakes, optional 1 tbsp. Freshly grated ginger 3 cloves Garlic, minced 1 tbsp. Brown sugar 2 tbsp. Unseasoned rice vinegar 2 tbsp. Ketchup 1/4 cup Reduced sodium soy sauce 2 Green onions, sliced 1 cup Raw cashews Kosher salt and freshly ground black pepper, to taste 1 pound Boneless, skinless chicken breasts, cut into 1-inch chunks 1 tsp. Olive oil
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    Slow Cooker Cashew Chicken

    4.3

    ( By jiafei )

    A Chinese takeout favorite made right in your crockpot and all you need is 10 min prep. It doesn’t get easier or healthier than that! If you’ve been following Damn Delicious for a while now, you know that I love creating Chinese takeout favorites. It’s just so much healthier to make right at home since you know exactly what’s going into your dish. But not only is this crockpot cashew chicken so much cheaper and quicker with just 5 min prep, but it also tastes 1000x better than takeout too! Best of all, you don’t have to skimp on the chicken or the cashews, although I loved the cashews a bit more in this dish. The cashews just soak up all of that amazing flavor, giving you that nice crunchiness alongside the juicy, tender chicken. To top it off, the leftovers are just as good the very next day. I just highly recommend doubling the batch because you’ll want to skip the takeout and have this all week instead!
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    Slow Cooker Cashew Chicken
      01 Information
      • Grade medium
      • Serving 4 servings
      • Calorie 450 Kcal
      • Prep Time 10 Mins
      • Cook Time 155 Mins
      • Total Time 165 Mins
      02 Ingredients
      • Sauce
        • 1/4 tsp. Crushed red pepper flakes, optional
        • 1 tbsp. Freshly grated ginger
        • 3 cloves Garlic, minced
        • 1 tbsp. Brown sugar
        • 2 tbsp. Unseasoned rice vinegar
        • 2 tbsp. Ketchup
        • 1/4 cup Reduced sodium soy sauce
        • 2 Green onions, sliced
        • 1 cup Raw cashews
        • Kosher salt and freshly ground black pepper, to taste
        • 1 pound Boneless, skinless chicken breasts, cut into 1-inch chunks
        • 1 tsp. Olive oil
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      03 Method
      • Step 1
        To make the sauce, whisk together soy sauce, ketchup, rice vinegar, brown sugar, garlic, ginger and red pepper flakes in a small bowl; set aside.
      • Step 2
        Heat olive oil in a large skillet over medium-high heat.
      • Step 3
        Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook, stirring occasionally, until browned, about 2 minutes.
      • Step 4
        Place chicken into a slow cooker. Stir in soy sauce mixture and gently toss to combine. Cover and cook on low heat for 2-3 hours. Stir in cashews and cook on low heat for an additional 15 minutes.
      • Step 5
        Serve immediately, garnished with green onions, if desired.
      04 Author
      jiafei jiafei
      79 Recipes

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