Crockpot Cashew Chicken – Indulge in the tantalizing flavors of our Crockpot Cashew Chicken recipe. This dish combines tender chunks of chicken with a savory sauce and crunchy cashews, resulting in a culinary masterpiece that will leave you craving more. Perfectly balanced with a touch of sweetness and a hint of spice, this recipe is a must-try for anyone seeking a delightful and effortless meal.
Picture this: It’s a busy weeknight, and the aroma of delectable spices fills your kitchen. As your loved ones gather around the table, eagerly awaiting dinner, you bring out a steaming pot of Crockpot Cashew Chicken. The room fills with anticipation as they take their first bites, and the symphony of flavors dances on their palates. Each tender piece of chicken is bathed in a luscious sauce, while the cashews add a satisfying crunch. This recipe has become a beloved staple in our household, bringing joy and comfort to our family meals. Now, it’s time for you to create your own unforgettable memories with this incredible dish.
Why This Recipe for Crockpot Cashew Chicken?
- A Perfect Harmony of Ingredients: Succulent chicken pieces are cooked to perfection, enhanced by a delightful combination of soy sauce, ketchup, rice vinegar, brown sugar, garlic, ginger, and optional crushed red pepper flakes. Each component contributes to a symphony of flavors that will captivate your taste buds.
- Convenient Slow Cooker Magic: With just a few simple steps, your slow cooker does the hard work for you, infusing the chicken with rich flavors and ensuring tender, juicy results every time. Set it and forget it, while your kitchen fills with the enticing aroma of this sensational dish.
- Heavenly Cashew Crunch: The addition of raw cashews brings a delightful texture to the dish. These creamy, nutty morsels add a satisfying crunch that perfectly complements the tender chicken and savory sauce.
Ingredients:
For the Chicken:
- 1 tablespoon (15 ml) of olive oil
- 1 pound (450 g) of boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
For the Sauce:
- 1/4 cup (60 ml) reduced-sodium soy sauce
- 2 tablespoons (30 ml) ketchup
- 2 tablespoons (30 ml) unseasoned rice vinegar
- 1 tablespoon (15 ml) brown sugar
- 3 cloves of garlic, minced
- 1 tablespoon (15 ml) freshly grated ginger
- 1/4 teaspoon (1.25 ml) crushed red pepper flakes (optional)
For Garnish:
- 1 cup (150 g) raw cashews
- 2 green onions, sliced
Directions:
Begin by whisking together the soy sauce, ketchup, rice vinegar, brown sugar, minced garlic, grated ginger, and optional crushed red pepper flakes in a small bowl. Set this tantalizing sauce aside.
Heat a large skillet over medium-high heat and add the olive oil.
Season the chicken chunks with salt and pepper to taste.
Add the seasoned chicken to the heated skillet and cook for approximately 2 minutes, stirring occasionally, until it is nicely browned.
Transfer the browned chicken into your trusty slow cooker.
Pour the prepared soy sauce mixture over the chicken and gently toss to combine all the incredible flavors.
Cover the slow cooker and let the magic happen on low heat for 2-3 hours, allowing the chicken to become tender and infused with the sauce’s essence.
Stir in the raw cashews and continue cooking on low heat for an additional 15 minutes, allowing the cashews to become beautifully toasted and impart their distinct flavor.
Your mouthwatering Crockpot Cashew Chicken is now ready to be served. Dish it up immediately and garnish with sliced green onions for an extra burst of freshness and color.
Notes:
- If you prefer a milder flavor, you can omit the crushed red pepper flakes. However, if you’re feeling adventurous, embrace the spice and let your taste buds dance.
- Feel free to customize the recipe by adding vegetables like bell peppers, snap peas, or carrots for added color, texture, and nutrition.
- Remember to adjust the cooking time based on the wattage of your slow cooker. Cooking times may vary slightly.
- This dish pairs beautifully with steamed rice or noodles, providing a satisfying and complete meal.
In conclusion, our Crockpot Cashew Chicken recipe is a true crowd-pleaser that will bring a burst of flavor to your table. With its harmonious blend of tender chicken, savory sauce, and crunchy cashews, every bite is a delightful journey for your taste buds. Whether you’re looking for a convenient weeknight dinner or a dish to impress your guests, this recipe delivers on both taste and simplicity. So gather your loved ones, embrace the enticing aromas, and savor the joy that this incredible recipe brings. Give it a try, and let Crockpot Cashew Chicken become a treasured favorite in your own household. Bon appétit!
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Absolutely! You can use boneless, skinless chicken thighs instead of chicken breasts. The thighs will add extra tenderness and flavor to the dish.
Can I make this recipe in the oven?
While this recipe is specifically designed for a slow cooker, you can adapt it for the oven. Simply follow the same steps, but instead of transferring the chicken to a slow cooker, place it in a baking dish. Cover the dish with foil and bake at 325°F (163°C) for approximately 45 minutes to an hour, or until the chicken is cooked through and tender.
Can I substitute the cashews with another nut?
Absolutely! If you have a nut allergy or prefer a different nut, you can substitute the cashews with almonds, peanuts, or even toasted sesame seeds. Feel free to get creative and experiment with different flavors and textures.
Can I freeze the leftovers?
Yes, you can freeze the leftovers. Allow the dish to cool completely, then transfer it to airtight containers or freezer-safe bags. The frozen cashew chicken can be stored for up to 3 months. When ready to enjoy, simply thaw in the refrigerator overnight and reheat in a skillet or microwave until heated through.
![](https://8fivefive.com/wp-content/uploads/2023/07/Crockpot-Cashew-Chicken-360x361.jpg)
Crockpot Cashew Chicken
Ingredients
For the Chicken:
- 1 tablespoon 15 ml of olive oil
- 1 pound 450 g of boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper to taste
For the Sauce:
- 1/4 cup 60 ml reduced-sodium soy sauce
- 2 tablespoons 30 ml ketchup
- 2 tablespoons 30 ml unseasoned rice vinegar
- 1 tablespoon 15 ml brown sugar
- 3 cloves of garlic minced
- 1 tablespoon 15 ml freshly grated ginger
- 1/4 teaspoon 1.25 ml crushed red pepper flakes (optional)
For Garnish:
- 1 cup 150 g raw cashews
- 2 green onions sliced
Instructions
- Begin by whisking together the soy sauce, ketchup, rice vinegar, brown sugar, minced garlic, grated ginger, and optional crushed red pepper flakes in a small bowl. Set this tantalizing sauce aside.
- Heat a large skillet over medium-high heat and add the olive oil.
- Season the chicken chunks with salt and pepper to taste.
- Add the seasoned chicken to the heated skillet and cook for approximately 2 minutes, stirring occasionally, until it is nicely browned.
- Transfer the browned chicken into your trusty slow cooker.
- Pour the prepared soy sauce mixture over the chicken and gently toss to combine all the incredible flavors.
- Cover the slow cooker and let the magic happen on low heat for 2-3 hours, allowing the chicken to become tender and infused with the sauce's essence.
- Stir in the raw cashews and continue cooking on low heat for an additional 15 minutes, allowing the cashews to become beautifully toasted and impart their distinct flavor.
- Your mouthwatering Crockpot Cashew Chicken is now ready to be served. Dish it up immediately and garnish with sliced green onions for an extra burst of freshness and color.
Leave a Reply