Crockpot cashew chicken is the perfect take-out fake-out, and it practically cooks itself.
Tender pieces of chicken are slow-cooked in a savory sauce with peppers, carrots, and crunchy cashews served over white rice.
Keep crockpot cashew chicken in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave.
Freeze portions in freezer bags for up to 4 months. Thaw overnight in the refrigerator before reheating.
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This tasty Crockpot cashew chicken is easy to make right at home.
For the Sauce
⅓ cup less-sodium chicken broth3 tablespoons hoisin sauce¼ cup soy sauce1 tablespoon brown sugar2 cloves garlic minced1 teaspoon grated fresh ginger
Trim any fat from the chicken thighs and cut into 1-inch pieces. Place the chicken in the bottom of a 4-quart slow cooker and top with bell pepper and carrots.
In a small bowl stir together broth, hoisin sauce, soy sauce, brown sugar, garlic, and ginger. Pour sauce over the vegetables and cook on LOW for 3 to 4 hours or until the chicken is cooked through and vegetables are tender.
Whisk the cornstarch with 2 ½ tablespoons of water and stir into the slow cooker along with the cashews. Turn to HIGH, cover, and cook 20 minutes more, or until thickened.
Serve over rice.
Toast cashews in a dry skillet for 2–3 minutes to intensify the flavor.
Serve over rice, noodles, or as wraps for an easy meal.
Serving: 0.75cup | Calories: 326 | Carbohydrates: 20g | Protein: 27g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 842mg | Potassium: 559mg | Fiber: 2g | Sugar: 7g | Vitamin A: 4213IU | Vitamin C: 27mg | Calcium: 37mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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