Crockpot Cashew Chicken
A comforting and easy slow cooker dish that features tender chicken, crunchy cashews, and a sweet-savory sauce, perfect for hectic weeknights.
Ingredients
Main Ingredients
- 1 lb chicken breast, diced Substitute thighs for juicier meat
- 1 count red bell pepper, sliced Or use green/yellow for color variation
- 1 cup cashews Unsalted or lightly salted; toasted cashews add extra flavor
Sauce Ingredients
- 1/2 cup soy sauce Use low-sodium if you're watching salt
- 1/4 cup honey Maple syrup works for a different sweetness profile
- 2 cloves garlic, minced Or 1 teaspoon garlic powder in a pinch
- 1 teaspoon ginger, minced Or 1/2 teaspoon ground ginger
- to taste salt and pepper
For Serving
- cooked rice For serving
Instructions
Preparation
- Place the diced chicken and sliced red bell pepper into the slow cooker.
- Add the cashews. Sprinkle the minced garlic and ginger over the top.
- Pour in the soy sauce and honey. Season lightly with salt and pepper.
- Stir gently until everything is evenly coated in the sauce.
Cooking
- Cover and cook on low for 4–6 hours, or until the chicken is cooked through and reaches 165°F.
- For a quicker option, cook on high for 2–3 hours but check frequently to avoid drying out.
Serving
- Serve the cashew chicken hot over cooked rice.
Notes
If you prefer a thicker sauce, stir in a cornstarch slurry in the final 15–30 minutes of cooking on high. For gluten-free, use tamari instead of soy sauce.