This post contains affiliate links. Please see our disclosure policy.
This Slow Cooker Cashew Chicken is so simple to make and just as good as takeout. With just a little prep you can let the slow cooker do the work for this dinner recipe.
Slow Cooker Dinner:
I love a good slow cooker recipe. This Slow Cooker Cashew Chicken is so simple to make and taste amazing. If you love slow cooker chicken recipes as much as we do then check out these next, slow cooker ranch chicken, slow cooker teriyaki chicken, slow cooker honey mustard chicken.
How to make Slow Cooker Cashew Chicken
Step one: Start by dicing your chicken in bite-size pieces and season with salt and pepper to taste. Then heat your oil on a skillet and cook chicken for 3-5 minutes just until chicken is cooked on the outside.
Step two: Then you can place your chicken right into the slow cooker.
Step three: Now prepare your sauce. In a separate bowl whisk soy sauce, soy sauce, rice vinegar, brown sugar, ground ginger, red pepper flakes, and garlic powder. Once it’s mixed you can add this over the chicken in the slow cooker.
Step four: Cook on low for 3-4 hours. Add in cashews and allow to cook for 15 minutes. I serve my chicken over rice and garnished with green onions.
FAQ and Tips:
Make-ahead directions: This recipe is great to make ahead of time to eat later.
- Fridge: Cook your chicken on the stovetop and allow it to cool completely. Mix your sauce and place it with your chicken in an air-tight container. Keep this in the fridge for 1-2 days then add to the slow cooker the day you are ready to serve it.
- Freezer: Cook your chicken on the stovetop and allow it to cool completely. Mix sauce together and then place sauce and chicken in a freezer bag. Keep in your freezer for up to 3 months. When you are ready to serve you can place it in the slow cooker to cook.
Can I add vegetables to this recipe? Yes, add broccoli, diced bell peppers, snap peas, or even zucchini. You can steam them and toss them in or add them in with your cashews.
Can I skip the green onions? I added green onions for garnish at the end of this recipe but it’s definitely not necessary.
If you tried any of my recipes I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, and PINTEREST. I would love for you to follow along and discover more amazing recipes.
Show me what you are making, use hashtag #TDOARH
Slow Cooker Cashew Chicken
Ingredients
- 1 pound chicken, (boneless and skinless)
- 1 teaspoon oil
- salt and pepper, (to taste)
- 1/4 cup soy sauce
- 2 tablespoons ketchup
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon garlic powder
- 1 cup cashews, (unsalted)
Instructions
- Dice chicken in bite-size pieces and season with salt and pepper to taste. Heat oil on a skillet and cook chicken for 3-5 minutes just until chicken is cooked on the outside.
- Place chicken into the slow cooker.
- In a separate bowl whisk soy sauce, soy sauce, rice vinegar, brown sugar, ground ginger, red pepper flakes, and garlic powder. Pour this over the chicken in the slow cooker.
- Cook on low for 3-4 hours. Add in cashews and allow to cook for 15 minutes. Serve and enjoy.
Notes
- Fridge: Cook your chicken on the stovetop and allow it to cool completely. Mix your sauce and place it with your chicken in an air-tight container. Keep this in the fridge for 1-2 days then add to the slow cooker the day you are ready to serve it.
- Freezer: Cook your chicken on the stovetop and allow it to cool completely. Mix sauce together and then place sauce and chicken in a freezer bag. Keep in your freezer for up to 3 months. When you are ready to serve you can place it in the slow cooker to cook.
Nutrition
