Crockpot Hoisin Cashew Chicken
A cozy, hands-off weeknight dinner featuring tender chicken thighs, soy sauce, hoisin, and crunchy cashews, all cooked to perfection in a crockpot.
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken thighs Thighs stay moist; breasts can be used but watch cooking time
- 1/2 cup soy sauce Use low-sodium if you're watching salt
- 1/4 cup hoisin sauce
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced Or 1 tsp ground ginger in a pinch
- 1 cup cashews Roasted unsalted are best
- to taste Salt and pepper
- Steamed veggies or rice for serving
Instructions
Preparation
- Add the chicken thighs to the crockpot in a single layer when possible.
- Pour the soy sauce and hoisin sauce over the chicken. Sprinkle in the minced garlic and ginger.
- Stir gently so the chicken is evenly coated in the sauce.
- Cover and cook on low for 6–8 hours, or until the chicken is cooked through and very tender.
- About 30 minutes before serving, stir the cashews into the crockpot so they warm and keep some crunch.
- Taste and season with salt and pepper as needed. Serve warm over steamed rice or alongside steamed vegetables.
Notes
For a gluten-free version, swap soy sauce for tamari. If you prefer a thicker sauce, reserve 1/4 cup of the cooking liquid at the end and whisk with 1 tsp cornstarch, then stir back in and heat until thickened. For crunch variety, try toasted almonds in place of cashews.