Crockpot Cashew Chicken: A Perfect Balance of Sweet, Savory, and Crunchy

Looking for an easy, flavorful dish that’s packed with protein, veggies, and a touch of crunch? This Crockpot Cashew Chicken is exactly what you need! With tender pieces of chicken, crunchy cashews, and a sweet-savory sauce, this dish offers a satisfying meal that pairs perfectly with steamed rice. Plus, since it’s made in the crockpot, it’s as effortless as it is delicious.

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This recipe brings together classic Asian-inspired flavors like soy sauce, ginger, and garlic with the nuttiness of cashews and a hint of sweetness from brown sugar. The combination of tender chicken, crunchy cashews, and the rich, savory sauce will make this a family favorite in no time!

Why You’ll Love This Crockpot Cashew Chicken

• Effortless cooking: Your slow cooker takes care of all the hard work, giving you tender, flavorful chicken with minimal effort.
• Balanced flavors: A perfect combination of savory, sweet, and slightly spicy.
• Nutty crunch: Cashews bring a delightful texture to the dish, making each bite a little more exciting.

Quick Tips for Perfect Crockpot Cashew Chicken

1. Searing the chicken: Browning the chicken pieces before slow cooking helps lock in flavor and gives the dish a richer texture.
2. Stir in cashews at the start: This ensures they soften just slightly, but still retain their crunch when the dish is ready to serve.
3. Serve with rice: The sauce is flavorful enough to soak into your rice, making it a great pairing for this dish.

Nutritional Information (Per Serving, half recipe including all sauce):

• Calories: 480 kcal
• Protein: 32g
• Fat: 18g
• Carbohydrates: 40g
• Sugar: 15g
• Sodium: 850mg

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Crockpot Cashew Chicken Recipe

Ingredients:

• 2 lbs chicken tenderloins, cut into bite-size pieces
• 3 tablespoons cornstarch
• 2 tablespoons vegetable oil
• 1 red bell pepper, chopped
• 1 cup low-sodium soy sauce
• ½ cup ketchup
• 4 tablespoons brown sugar
• 4 cloves garlic, chopped
• ½ teaspoon black pepper
• ½ teaspoon ground ginger
• ¼ teaspoon red pepper flakes
• 1 teaspoon sesame seeds (plus more for garnish)
• 1 cup cashews
• 3 scallions, sliced (for garnish)

Instructions:

1. Coat and brown the chicken: Toss the chicken pieces in cornstarch until evenly coated. Heat the vegetable oil in a large skillet over medium-high heat. Brown the chicken pieces briefly on both sides, about 2-3 minutes per side. The goal is to get a nice golden color without fully cooking the chicken.
2. Transfer to crockpot: Once browned, transfer the chicken to your slow cooker. Add the chopped red bell pepper over the chicken.
3. Prepare the sauce: In a medium bowl, whisk together the soy sauce, ketchup, brown sugar, garlic, black pepper, ground ginger, red pepper flakes, and sesame seeds. Stir until well combined.
4. Add to the crockpot: Pour the sauce mixture over the chicken and bell peppers. Add the cashews and stir everything together so that the chicken is evenly coated in the sauce.
5. Cook on low: Cover and cook on LOW for 3-4 hours, until the chicken is cooked through and tender. Stir occasionally to ensure even cooking and to prevent any sticking.
6. Serve and garnish: Once done, serve the Cashew Chicken over steamed rice. Garnish with sliced scallions and an extra sprinkle of sesame seeds for added flavor and presentation.

Storage & Reheating Tips

Leftover Cashew Chicken can be stored in an airtight container in the fridge for up to 3 days. It reheats well in the microwave or on the stovetop, making it a great option for meal prep or leftovers.

Enjoy the delightful flavors and texture of this Crockpot Cashew Chicken—a sweet and savory dish that’s easy to make, yet full of rich flavors. Perfect for those busy nights when you still want something homemade and delicious!