Slow Cooker Cashew Chicken Recipe
Servings: 4
Calories: 764kcal
This slow cooker cashew chicken is better than takeout with tender chicken and savory sauce. An easy crockpot recipe for busy nights.
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Ingredients
Chicken:
- 3 tablespoons corn starch
- 3 tablespoons flour
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt
- 1 teaspoon fine black pepper
- 2 boneless skinless chicken breasts , cut into bite size pieces
- 3 tablespoons vegetable oil
Sauce:
- 3 garlic cloves minced
- 2 ribs celery sliced
- 1 sweet onion thinly sliced
- 1 bell pepper cut into thin slices
- 1/2 cup low sodium soy sauce
- 4 tablespoons seasoned rice vinegar
- 4 tablespoons ketchup
- 3 tablespoons sweet chili garlic sauce
- 2 tablespoons light brown sugar
- 1 tablespoon fresh ginger micrograted
- 1 teaspoon Chinese five spice powder optional
- 1/2 teaspoon red pepper flakes
- 1 cup frozen broccoli florets
- 1 cup bean sprouts
- 4 cups cooked jasmine rice
- 1 cup cashews
- 1/2 cup scallions sliced
Instructions
- In a medium mixing bowl, whisk together the 3 tablespoons corn starch, 3 tablespoons flour, 1 teaspoon garlic powder, 1 teaspoon fine sea salt and 1 teaspoon fine black pepper. Add the cut 2 boneless skinless chicken breasts, tossing to coat.
- Heat the 3 tablespoons vegetable oil in a large skillet. Sift out chicken pieces, tapping off excess flour, and then add to the hot oil. Brown lightly, about 5-6 minutes. Remove to a paper towel lined plate. Chicken may not be fully cooked. Set aside.
- In a medium bowl, whisk together the minced 3 garlic cloves, chopped 2 ribs celery, 1 sweet onion, 1 bell pepper, 1/2 cup low sodium soy sauce, 4 tablespoons seasoned rice vinegar, 4 tablespoons ketchup, 3 tablespoons sweet chili garlic sauce, b2 tablespoons light brown sugar, gated 1 tablespoon fresh ginger, 1 teaspoon Chinese five spice powder and 1/2 teaspoon red pepper flakes.
- Pour the assemble sauce and cooked chicken into the bowl of a slow cooker and set to low for 3 hours.
- Toss the 1 cup frozen broccoli florets and 1 cup bean sprouts into the sauce, toss to coat, cover and continue to cook for 5 minutes.
- Evenly divide the 4 cups cooked jasmine rice and garnish with 1 cup cashews and chopped 1/2 cup scallions.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings!
Notes
You can use raw, cubed chicken breast without breading, add to slow cooker with sauce and cook on low for 4-5 hours. Whisk together 2 tablespoons cornstarch with 2 tablespoons water and stir in before serving to thicken sauce.
You can use up to 4 chicken breasts OR 8 boneless chicken thighs with the same amount of sauce and vegetables. The cooking time may increase due to the increase in volume, please check chicken doneness before serving.
Storage: Save time on the day you serve Slow Cooker Cashew Chicken, by preparing the chicken and sauce the night before, placing them in separate containers in the refrigerator and popping into the slow cooker 3 hours before I was ready to serve. Store leftovers in an airtight container in the refrigerator for 3-5 days.
Freezing: Cashew chicken can also be easily frozen after being cooked. Place it in airtight containers for up to 6 months.
Nutrition
Calories: 764kcal | Carbohydrates: 89g | Protein: 39g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 72mg | Sodium: 1951mg | Potassium: 1078mg | Fiber: 4g | Sugar: 18g | Vitamin A: 865IU | Vitamin C: 32.3mg | Calcium: 91mg | Iron: 5mg
