Crockpot Cashew Chicken
This slow-cooker cashew chicken is an easy, kid-friendly dish that combines tender chicken breast, crisp red bell pepper, and crunchy toasted cashews in a sweet-salty sauce.
Ingredients
Main Ingredients
- 1 pound chicken breast, diced (about 1-inch pieces) Boneless skinless thighs can be used for juicier results.
- 1 medium red bell pepper, sliced into strips
- 1/2 cup cashews Use roasted unsalted for best crunch.
Sauce Ingredients
- 1/4 cup soy sauce Use low-sodium if preferred.
- 1/4 cup honey Maple syrup or brown sugar can replace honey if needed.
- 2 tablespoons rice vinegar
- 1 tablespoon vegetable oil
- 1 tablespoon cornstarch
- 2 tablespoons water
Seasoning
- Salt and pepper to taste
Instructions
Preparation
- Lightly season the diced chicken with salt and pepper and place it in the slow cooker with the sliced red pepper and cashews.
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, and vegetable oil until smooth. Pour this sauce evenly over the chicken, peppers, and cashews.
Cooking
- Cover and cook on low for 4–6 hours, or until the chicken is fully cooked and tender. Low heat keeps the chicken moist; check at 4 hours if using thighs.
- About 30 minutes before serving, mix the cornstarch and water to make a slurry. Stir the slurry into the slow cooker to thicken the sauce. Replace the lid and let it finish cooking so the sauce becomes glossy.
- Taste and adjust seasoning with salt and pepper before serving. If you like extra crunch, reserve a few cashews to sprinkle on top when plated.
Notes
Refrigerate leftover cashew chicken within two hours of cooking in an airtight container. Use within 3–4 days. For freezing, cool completely and transfer to freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.