Description
This Crockpot Cashew Chicken recipe is a flavorful and easy slow cooker dish featuring tender chicken breasts or thighs simmered in a savory and slightly sweet soy-honey sauce with hints of garlic and ginger. Roasted cashews add a delightful crunch, and the dish is perfectly garnished with green onions. Ideal for a hands-off meal served over steamed rice, this recipe promises comfort and rich Asian-inspired flavors with minimal effort.
Ingredients
Scale
Chicken
- 2 lbs boneless, skinless chicken breasts or thighs
Sauce
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon cornstarch (for thickening)
- 1/2 teaspoon red pepper flakes (optional for heat)
Finishing Ingredients
- 1/2 cup roasted cashews
- 1 tablespoon sesame oil
- 2 green onions, chopped (for garnish)
To Serve
- Steamed rice
Instructions
- Prepare the Chicken: Place the chicken breasts or thighs in the bottom of the crockpot, arranging them evenly to ensure even cooking.
- Make the Sauce: In a medium bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, freshly grated ginger, cornstarch, and red pepper flakes if you want some heat. Pour this mixture over the chicken in the crockpot, making sure each piece is fully coated with the sauce.
- Cook: Cover the crockpot and cook on low heat for 4 to 6 hours until the chicken is fully cooked and tender. If you are short on time, cook on high heat for 2 to 3 hours instead.
- Shred the Chicken: When the chicken is done, carefully remove it from the crockpot and shred it with two forks. Return the shredded chicken back into the crockpot and stir it into the sauce to absorb all the flavors.
- Finish the Dish: Add the roasted cashews and sesame oil to the chicken and sauce mixture, stirring well. Allow it to cook for an additional 10 to 15 minutes so the flavors meld together nicely.
- Serve: Serve the Crockpot Cashew Chicken hot over steamed rice and garnish with chopped green onions for a fresh, aromatic touch. Enjoy your easy and delicious meal!
Notes
- You can use either chicken breasts or thighs depending on your preference; thighs will be juicier and more flavorful, while breasts are leaner.
- Red pepper flakes are optional but add a nice kick if you enjoy some spiciness.
- Make sure to shred the chicken properly to allow it to soak in the sauce.
- For thicker sauce, you can mix extra cornstarch with water and add to the crockpot near the end of cooking.
- Serve immediately for best texture and flavor, but leftovers keep well refrigerated for up to 3 days.
