Crock Pot Cashew Chicken

Since my goal this year to simplify where possible, I have found my slow cooker to be one of my best friend in the kitchen. I have been using it at least once a week for my meals, sometimes more. This week’s meal plan for my family include 3 recipes that utilized the slow cooker. I must publicly thank whoever invented this wonderful device!  It is AWESOME!

So my latest adventure using the slow cooker was with this cashew chicken recipe.  My hubby LOVES cashews so I was hoping he would love this dish.  I kept the heat on the lower end. My family doesn’t like things too hot.

Crock Pot Cashew Chicken labeled

Crock Pot Cashew Chicken
  • 2 lbs boneless skinless chicken breasts (About 4 pieces)
  • ¼ cup all purpose flour
  • ½ tsp black pepper
  • 1 Tbsp canola oil
  • ½ cup soy sauce
  • ¼ cup rice wine vinegar
  • ¼ cup ketchup
  • 2 Tbsp brown sugar
  • 2 cloves of garlic, minced
  • 1 tsp grated fresh ginger
  • ¼ -1/2 tsp red pepper flakes, depending on how much heat you want
  • ½ cup cashews
  • diced green onion, optional garnish
  • cooked rice to serve over
  1. In a bowl, combine flour and pepper. Toss chicken to coat in flour mixture.
  2. Add the oil to skillet heated over medium to medium-high heat. Add chicken to skillet and cook until browned on each side.
  3. Place browned chicken in slow cooker.
  4. In a bowl, combine the soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes; pour over chicken.
  5. Cook on LOW for 3 to 4 hours. Before serving add cashews and stir. I also like to top each serving with a few extra cashews and diced green onion.
  6. Serve over rice. Makes 4-6 servings.

Recipe adapted from The Recipe Critic.

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