Here’s a tasty and simple recipe for Crockpot Cashew Chicken that’s perfect for a busy day. This dish is flavorful, easy to prepare, and ideal for making ahead of time. Let’s dive into it!
Crockpot Cashew Chicken Recipe
Ingredients:
- 1.5 lbs (680g) boneless, skinless chicken breasts or thighs – cut into bite-sized pieces
- 1 cup (240ml) chicken broth – low-sodium preferred
- 1/4 cup (60ml) soy sauce – low-sodium or regular
- 1/4 cup (60ml) hoisin sauce – adds a sweet and savory depth
- 2 tablespoons rice vinegar – for acidity and balance
- 2 tablespoons brown sugar – for sweetness
- 3 cloves garlic – minced
- 1 tablespoon fresh ginger – minced or grated
- 1 teaspoon sesame oil – for a hint of nuttiness
- 1/2 teaspoon crushed red pepper flakes – adjust to your heat preference
- 1 cup (150g) roasted cashews – unsalted
- 1/2 cup (75g) frozen peas – or fresh if preferred
- 1/4 cup (60ml) cornstarch mixed with 1/4 cup (60ml) water – for thickening sauce
- 2 green onions – sliced for garnish
- Cooked white rice or rice noodles – for serving
Instructions:
- Prepare the Chicken:
- Place the bite-sized chicken pieces into the Crockpot. This recipe works well with both breasts and thighs, though thighs will add more richness.
- Make the Sauce:
- In a medium bowl, combine the chicken broth, soy sauce, hoisin sauce, rice vinegar, brown sugar, minced garlic, minced ginger, sesame oil, and crushed red pepper flakes. Stir well to ensure the sugar is fully dissolved and all ingredients are incorporated.
- Cook the Chicken:
- Pour the sauce mixture over the chicken in the Crockpot, ensuring all pieces are coated. Cover the Crockpot with the lid and set it to cook on low for 6-7 hours, or on high for 3-4 hours. The chicken should be tender and easily shred with a fork.
- Thicken the Sauce:
- About 30 minutes before serving, mix the cornstarch and water in a small bowl to create a slurry. Stir this mixture into the Crockpot, and continue cooking on high for the remaining time to thicken the sauce.
- Add the Cashews and Peas:
- Stir in the roasted cashews and frozen peas (if using). Let them heat through for about 10-15 minutes. If using fresh peas, add them earlier in the cooking process to ensure they’re cooked through.
- Serve:
- Taste the sauce and adjust seasoning if needed. Serve the Cashew Chicken over cooked white rice or rice noodles. Garnish with sliced green onions for a fresh crunch and added flavor.
Tips:
- For Extra Flavor: You can add a splash of lime juice or a sprinkle of sesame seeds before serving.
- Vegetable Add-Ins: Feel free to add other vegetables like bell peppers, carrots, or snap peas for added texture and nutrition.
- Make Ahead: This dish stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months. Just be sure to let it cool before transferring to freezer-safe containers.
Enjoy this delicious and easy Crockpot Cashew Chicken! It’s a comforting, flavorful meal that requires minimal effort, making it perfect for any day of the week.
