Making Crock-Pot Cashew Chicken is a convenient and delicious way to enjoy this classic dish. Here’s a simple recipe for you:
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup unsalted cashews
- 1 cup broccoli florets
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup snap peas, trimmed
- 1/2 cup low-sodium soy sauce
- 1/4 cup hoisin sauce
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon cornstarch (optional, for thickening)
- Sesame seeds and green onions for garnish (optional)
- Cooked rice for serving
Instructions:
- In a large skillet over medium-high heat, quickly sear the chicken pieces until browned on all sides. This step adds flavor, but it’s optional. Transfer the chicken to the slow cooker.
- In a bowl, whisk together soy sauce, hoisin sauce, honey, garlic, and ginger.
- Add the cashews, broccoli, red bell pepper, green bell pepper, and snap peas to the slow cooker.
- Pour the sauce over the ingredients in the slow cooker, and give it a gentle stir to coat everything evenly.
- Cover and cook on low for 3-4 hours or until the chicken is cooked through and the vegetables are tender.
- If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Stir the slurry into the slow cooker during the last 30 minutes of cooking.
- Serve the Crock-Pot Cashew Chicken over cooked rice. Garnish with sesame seeds and chopped green onions if desired.
- Enjoy your delicious and convenient Crock-Pot Cashew Chicken!
This recipe is flexible, so feel free to adjust the ingredients and seasonings to suit your taste preferences.