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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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(Makes 4 Servings)

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Slow Cooker Chicken with Cashews Recipe


  • Author: Bobby
  • Total Time: 30 minutes
Scale

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
  • A ¼ cup of soy sauce
  • 2 tablespoons of 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)

Instructions

  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.
  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.
  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.

10 comments

  1. Bobby says:

    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.

  2. Clint says:

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

  3. Bobby says:

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

  4. Filip says:

    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

  5. Bobby says:

    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.

  6. Linnea says:

    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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