Slow Cooker Chicken with Cashews Recipe

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You can prepare countless types of meals in the slow cooker, including Chinese chicken with cashews. This recipe does require a little work because you need to brown the chicken in the pan first. If you wanted you could just add the chicken raw into the slow cooker, but the sauce may not be as thick when it has finished cooking. The sauce uses delicious Chinese flavors such as soy sauce, rice wine vinegar, garlic and ginger. The process to preparing this recipe is very easy—the chicken is first coated with flour, browned in the wok or frying pan and then placed into the slow cooker with the sauce and cooked on low for 3-4 hours. This dish goes great when served over white or brown rice. Enjoy. Adapted from 365 Days of Slow Cooking.
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Ingredients:
2lbs boneless skinless chicken breasts or thighs (cut into 1” chunks)
¼ cup all-purpose flour
½ teaspoon ground black pepper
1 tablespoon canola oil
¼ cup soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 teaspoon brown sugar
1 garlic clove (minced)
½ teaspoon grated fresh ginger
¼ teaspoon crushed red pepper flakes
½ cup cashews
½ cup green onions (sliced)

Cooking Instructions:
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Step 1:  Add flour and pepper to a large sealable food storage bag or  sealable container. Shake to coat the chicken with the flour mixture. Heat canola oil in a wok or large skillet over medium-high heat. Add the chicken and brown for 2 minutes of each side. Remove from the pan and place the chicken into the slow cooker.
Step 2: In a small bowl combine soy sauce, ketchup, sugar, garlic, ginger, and red pepper flakes. Mix well. Pour the sauce over the chicken in the slow cooker.
Step 3: Cover and cook on low for 3 to 4 hours or until the chicken is fully cooked (the internal temperature has reached 165 degrees). Once the chicken has finished cooking add cashews and stir. Serve over rice and top with sliced green onions.
(Makes 4 Servings)

       

10 Responses to “Slow Cooker Chicken with Cashews Recipe”

  1. Diana — December 17, 2012 @ 7:42 am

    How can I make this without a slow cooker?

  2. Bobby — December 17, 2012 @ 11:45 am

    Diana- Just fry the breaded chicken pieces in the pan until fully cooked (internal temp. of 165 degrees), remove the chicken from the pan. Combine all of the sauce ingredients(including the garlic and ginger) but add about 1-2 tablespoons of cornstarch to thicken the mixture. Add the sauce to the pan and cook until thick. Return the chicken to the pan with the sauce, stir in cashews. Cook until heated through. I hope this helps.

  3. TJ — December 17, 2012 @ 11:46 am

    Doesn’t seem like enough liquid to cook in a slow cooker.

  4. Clint — December 19, 2012 @ 2:56 pm

    I’d agree with TJ – seems like some other liquid would be needed? Some broth, perhaps? Please confirm. Thanks!!

  5. Bobby — December 19, 2012 @ 8:28 pm

    Clint- I may have doubled the sauce ingredients when I made this to serve over rice. There is no broth in the recipe though.

  6. Filip — December 26, 2012 @ 9:39 am

    Hi Bobby,

    I really love your recipes! Would you mind if I translate some of them into german and publish them on my website?

    Best regards,
    Filip

  7. Bobby — December 26, 2012 @ 10:28 pm

    Filip – Yes, you have my permission. If you are going to use my photos, please give me credit in the form of a link to my blog. Thanks.

  8. Filip — December 27, 2012 @ 3:09 am

    Thank you so much!

  9. Maria — January 25, 2013 @ 6:40 pm

    I can not eat nuts can I still use this dish?
    I love rice so much.

  10. Linnea — January 23, 2014 @ 11:14 am

    Hey Maria,

    I would think so… the nuts are just on top, not mixed in or anything. I would think it would still be very good even without the nuts.

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