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Easy Crock Pot Cashew Chicken
It's "take-out at home" time. Cashew Chicken is one of the most popular Chinese dishes that everybody loves. Now you can make it at home with this easy crock pot recipe.
Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
- 1 1/2 to 2 pounds boneless skinless chicken breasts Thighs would be fine
- 3 tablespoons cornstarch
- 2 teaspoons oil
- 1/2 teaspoon pepper
- 1/2 cup low sodium soy sauce
- 2 tablespoons rice wine vinegar
- 4 tablespoons ketchup
- 1 tablespoon brown sugar
- 4 cloves garlic crushed
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes to taste
- 8 oz sliced water chestnuts drained
- 1 cup raw cashews not salted
Trim and chop 1 1/2 to 2 pounds chicken into 1-inch chunks. I used skinless boneless chicken breast, but thighs should do nicely also.
To a 1-gallon food storage bag, add 3 tablespoons cornstarch and 1 teaspoon pepper. Add chicken and shake well to coat.
Heat 2 teaspoon oil over medium-high heat and add chicken. Gently stir every few minutes until browning nicely. About 6 minutes.
Combine 1/2 cup low sodium soy sauce, 2 tablespoons rice wine vinegar, 4 tablespoons ketchup, 1 tablespoon brown sugar, 4 cloves minced garlic, 1/4 teaspoon dry ginger, and 1/4 teaspoon red pepper flakes.
Add chicken, 8 oz can sliced water chestnuts drained, and the sauce to the crock pot. If you like softer cashews, add them now. If you like more crunch, then add near the end of cooking.
Cook on low for 3-4 hours until chicken is 165 degrees. But try to give it a stir about halfway through. If you want some veggies added then at about 2 hours into cooking, add them.
Calories: 295kcal | Carbohydrates: 20g | Protein: 28g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 66mg | Sodium: 1040mg | Potassium: 16mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1% | Vitamin C: 1% | Calcium: 2% | Iron: 11%