If you are a Cashew Lover, you need to try this Crock Pot Chicken Recipe.
Yeah, in the family, my son could eat them all day long (fortunately, he’s not gluten sensitive) and always ask me to add them to some dishes. I am doing it from time to time, of course, cashew are pretty expensive 🙂
So you really have to try this Slow Cooker Chicken Cashew; it is much, much better than in a Chinese restaurant!
This recipe takes a few minutes of extra prep work, but I think you’ll agree that it is totally worth it!
First, you’ll cut the chicken thighs into about 6 pieces each. I love using kitchen shears for this step. I trim off excess fat and then just cut the chicken into bite-size pieces.
Next, you’ll use some thick paper towels to blot the chicken. Try to get as much moisture off of the chicken as you can. It’s essential that the chicken is dry so that it can get a good browning on it.
Give the chicken a shake! Shake the chicken in a zipper plastic bag with some flour and pepper to coat the chicken evenly.
Heat a bit of oil in a pan, and then when the oil is hot, brown the chicken 2 minutes on each side. Spread the chicken out so that each piece gets its own little spot of heat.
Finally, you’ll add the chicken to the slow cooker and pour an easy, homemade sauce over the top. Cook on low for just 4 hours, and you’ll have the most unique, tender, and flavorful chicken ever!
Oh, and one more thing! Don’t forget the cashews. It is “cashew chicken,” after all. You’ll add in the cashews after the chicken is cooked and let them warm up for about 10 minutes. I like to top my chicken with slices of green onions, but you could throw some cilantro on the top instead.
Slow Cooker Cashew Chicken Recipe INGREDIENTS:
I may need to buy a few missing ingredients, but I’m sure I do have most of them already…
Okay, let’s see…
Slow Cooker Cashew Chicken 10 Times Better Than In Chinese Restaurant
Why go to the restaurant when you can get a Slow Cooker Cashew Chicken 10 times better...
Ingredients
- 2 lbs boneless
- skinless chicken thighs
- cut each thigh into about 6 pieces don’t use chicken breasts
- ¼ cup all-purpose flour
- ½ tsp black pepper
- 1 Tbsp canola oil
- ¼ cup soy sauce
- 2 Tbsp rice wine vinegar
- 2 Tbsp ketchup
- 1 Tbsp brown sugar
- 1 garlic clove minced
- ½ tsp grated fresh ginger
- ¼ tsp red pepper flakes
- ½ cup cashews
- Green onions for garnish
Instructions
- Blot the pieces of chicken with a thick paper towel. You'll want to get as much moisture off of the chicken as possible.
- Combine flour and pepper in a re-sealable food storage bag. Add chicken. Shake to coat with flour mixture thoroughly.
- Heat oil in a skillet over medium-high heat. When oil is hot, brown the chicken for about 2 minutes on each side. Make sure you have a large enough pan that each piece of chicken can sit on the bottom of the skillet. After the chicken is browned, transfer it to the bottom of the slow cooker.
- Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in a small bowl; pour over the chicken.
- Cook on LOW for 3 to 4 hours. Gently stir in the cashews and let cook on low for about 10 more minutes.
Serve chicken over hot cooked rice or noodles and garnish with sliced green onions.
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Via 365daysofcrockpot Slow Cooker (Crock-Pot) Cashew Chicken