Crockpot Cashew Chicken Delicious

Crockpot Cashew Chicken Recipe

Serves: 4-6 | Prep time: 15 minutes | Cook time: 4-6 hours

Ingredients:

• For the Chicken:

  • 2 pounds boneless, skinless chicken breast or thighs (cut into bite-sized chunks)
  • 2 tablespoons olive oil (for browning the chicken, optional)

• For the Sauce:

  • 1/4 cup soy sauce (use low-sodium if preferred)
  • 1/4 cup hoisin sauce
  • 1/4 cup chicken broth (or vegetable broth for a vegetarian option)
  • 1 tablespoon rice vinegar
  • 2 tablespoons honey (or maple syrup for a slightly different sweetness)
  • 1 tablespoon cornstarch (for thickening the sauce)
  • 2 teaspoons fresh grated ginger (or 1 teaspoon ground ginger)
  • 2 cloves garlic, minced
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon crushed red pepper flakes (optional, for a little spice)

• For the Toppings:

  • 1 cup roasted cashews (unsalted)
  • 1/2 cup sliced green onions (for garnish)
  • 1 tablespoon sesame seeds (optional, for garnish)

• For Serving:

  • Cooked rice (white, brown, or cauliflower rice, depending on preference)
  • Steamed vegetables (optional)

Instructions:

Step 1: Prepare the Chicken (Optional Browning)

• Start by cutting your chicken into bite-sized chunks. While this step is optional, browning the chicken before adding it to the Crockpot can enhance the flavor and add a nice texture.
• Heat a skillet over medium-high heat and add the olive oil. Once hot, add the chicken in batches to avoid overcrowding the pan. Brown the chicken for about 2-3 minutes per side until it gets a nice golden color. It doesn’t need to be fully cooked through; the Crockpot will handle the rest. Transfer the browned chicken pieces to the Crockpot once done.
• If you’re in a rush, you can skip this browning step and simply add raw chicken directly into the Crockpot. The sauce and slow cooking will still yield a delicious dish.

Step 2: Prepare the Sauce

• In a separate bowl, whisk together the soy sauce, hoisin sauce, chicken broth, rice vinegar, honey, cornstarch, ginger, garlic, sesame oil, and red pepper flakes (if using). The cornstarch will act as a thickener for the sauce as it cooks. This will create a sweet, savory, and slightly tangy base for the chicken.

Step 3: Combine Chicken and Sauce in the Crockpot

• Pour the prepared sauce over the chicken in the Crockpot. Stir to coat the chicken evenly with the sauce. Make sure the chicken is submerged in the sauce to ensure it cooks properly and absorbs all the flavors.

Step 4: Slow Cook the Chicken

• Cover the Crockpot with its lid and set it to cook on low for 4-6 hours, or on high for 2-3 hours. Cooking times may vary depending on your Crockpot, so it’s best to check the chicken once the time has passed. The chicken should be fully cooked and tender, shredding easily with a fork. If you prefer a thicker sauce, you can cook it for a little longer, or stir in an extra tablespoon of cornstarch dissolved in a bit of water.

Step 5: Add the Cashews

• About 30 minutes before serving, stir in the roasted cashews into the Crockpot. If you prefer your cashews to remain crunchy, you can sprinkle them on top just before serving rather than adding them during the cooking process. Cashews will soften slightly in the sauce, but they’ll still provide that classic nutty crunch when served.

Step 6: Serve and Garnish

• Once the chicken is cooked and the sauce is thickened to your liking, serve the cashew chicken over your choice of cooked rice. White rice, brown rice, or cauliflower rice all work well, but the rice will help soak up the sauce and complement the dish’s flavors.
• Garnish with sliced green onions and a sprinkle of sesame seeds for an extra pop of color and crunch. The sesame seeds are optional but add a nice touch.

Additional Tips and Variations:

• Make It Spicy: If you like a bit of heat in your dishes, you can increase the amount of crushed red pepper flakes, or add a dash of sriracha sauce to the sauce mixture for an extra kick.

• Vegetable Additions: To bulk up the meal and add some vegetables, consider adding broccoli florets, bell peppers, or carrots into the Crockpot about an hour before the dish finishes cooking. These vegetables will absorb some of the sauce and become tender.

• Cashew Alternatives: While cashews are traditional in this recipe, you can use other nuts like almonds or peanuts if preferred. Just be sure to roast them beforehand so they add a nice crunch to the dish.

• Low-Carb/Gluten-Free Options: For a gluten-free version, ensure you’re using tamari instead of soy sauce. You can also serve the dish over cauliflower rice for a lower-carb alternative. The honey can be swapped for a sugar-free sweetener if you are following a low-carb or ketogenic diet.

• Storage and Leftovers: Crockpot Cashew Chicken stores well in the fridge for up to 3-4 days. To reheat, simply place it in the microwave or heat it on the stovetop. If you find the sauce has thickened too much, you can add a little extra chicken broth or water to thin it out.

Why This Recipe Works:

Crockpot Cashew Chicken is a perfect blend of convenience and flavor. The slow cooking process ensures that the chicken becomes incredibly tender and infused with all the rich flavors from the sauce. Hoisin sauce gives a deep, umami flavor, while the honey adds a touch of sweetness that perfectly balances the saltiness of the soy sauce and the tanginess of the rice vinegar. The roasted cashews provide the final touch, offering a crunchy texture that contrasts beautifully with the soft chicken and the velvety sauce.

This dish is great for meal prepping and can easily be doubled to feed a larger crowd. Whether you’re serving it for a weeknight dinner or a weekend gathering, Crockpot Cashew Chicken will surely impress everyone at the table.

Enjoy your Crockpot Cashew Chicken! Whether you’re serving it to a crowd or just making it for yourself, it’s a flavorful, satisfying, and easy-to-make meal.