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Cashew Chicken (Crockpot)

Here's how you make Cashew Chicken (Crockpot)
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  • Servings: 6
  • Prep: 14m
  • Cook: 4-5m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 2 pounds boneless chicken thighs (skin left on or removed)
  • 1/2 cup cornstarch
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • Oil (for browning)
  • 3/4 cup soy sauce
  • 6 tablespoons tablespoons rice wine vinegar
  • 6 tablespoons ketchup
  • 3 tablespoons chili sauce (sweet)
  • 3 tablespoons brown sugar
  • 2 garlic cloves, minced
  • 1 1/2 teaspoon grated fresh ginger
  • Red pepper flakes (pinch)
  • 5 1/4 ounce cashew nuts (1 cup, whole)
  • Cooked rice
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Combine cornstarch, pepper and garlic powder in resealable food storage bag. Add chicken. Shake to coat with cornstarch mixture.

  • Step 2: Heat some oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.

  • Step 3: In a bowl, combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes until well mixed; pour over chicken, then turn the chicken to coat in the sauce. If you like your cashews softer then add then into the slowcooker with the sauce, if you want more of a crunch, add them right before serving.

  • Step 4: Cook on LOW for about 4-5 hours.

  • Step 5: Serve over rice

Tips & Variations

Don't forget the following tips and variations.
  • A slowcooker

We hope you enjoy this recipe!

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