This Cashew Chicken is super tasty and totally gave us our Chinese food fix we were wanting. The crunch from the cashews were perfect. Now if only I could make Crab Rangoon in a slow cooker. A girl can dream.
I thought this recipe produced more than enough sauce but if you're adding more/less chicken you can always double or half the sauce. It's really forgiving.
Here's another Crock-Pot meal that was OUTSTANDING. What have you made in your slow cooker lately? I'd love more ideas!
Crock-Pot Cashew Chicken
4 boneless chicken breasts cut into chunks
3 tablespoons cornstarch
1/2 teaspoon black pepper
1 tablespoon canola oil (for pan)
1/2 cup soy sauce (can use low sodium if watching salt intake)
4 tablespoon rice wine vinegar
4 tablespoon ketchup
2 tablespoon sweet chili sauce
2 tablespoon brown sugar
2 garlic cloves, minced
1 teaspoon ginger powder
1/4 teaspoon red pepper flakes
1 cup cashews
Place chicken chunks in a sealable plastic bag. Add cornstarch and black pepper, seal bag and shake to coat.
In a skillet, heat oil over medium-high heat. Brown chicken for about 2 minutes on each side. Remove from heat and place chicken in the crock-pot.
In a medium bowl, whisk together the soy sauce, vinegar, ketchup, sweet chili sauce, brown sugar, garlic, ginger and pepper flakes. Pour mixture over chicken and stir to coat.
I like the cashews a little crunchy so I add them during the last hour of cooking but if you like them soft, add them with the sauce.
Cook on low in your Crock-Pot for 3 to 4 hours.
Serve with rice.
Source: The Recipe Critic
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