Crockpot Cashew Chicken Recipe

Crockpot Cashew Chicken Recipe

Crockpot Cashew Chicken Recipe – easy to prepare, better than takeout, and way healthier for you, too! It’s one of those amazingly simple recipes that get you all excited about when they’re in the slow cooker because you know the delicious smell it’s giving off isn’t even a tenth of how delicious your meal will be in just a few short hours.

Do you have a craving for Asian food from time to time. I certainly do and that is how I came across this great recipe. This recipe is so good and so Crockpot easy that you will find yourself fixing it on a regular basis like I do. Just the right ingredients and mix of flavors create a delightful dish that your whole family will enjoy.

Crockpot Cashew Chicken Recipe

Crockpot Cashew Chicken Recipe

Ingredients

  • 1 tbsp. olive oil
  • 2½ lbs. chicken thighs, bone-in & skin-on (You can also use skinless and boneless thighs or breast, but they do seem to have a little less flavor.)
  • 1 tsp. kosher salt
  • ½ tsp. ground black pepper
  • ½ cup low-sodium soy sauce
  • ¼ cup rice wine vinegar
  • 1 tsp. chili paste
  • 1 tbsp. honey
  • 3 cloves garlic, minced
  • 1 tsp. fresh ginger, minced
  • 1 cup raw cashews
  • 4 green onions, sliced (for garnish)
  • cooked brown rice, optional for serving

Directions

  1. Heat a fry pan over high heat and add the oil.
  2. Season the chicken with salt and pepper and add to the hot pan.
  3. Cook until well-browned, about 2 minutes per side.
  4. Transfer browned chicken to the bowl of a Crockpot.
  5. Combine the soy sauce, rice wine vinegar, chili paste, honey, garlic, ginger, and cashews in a small bowl and pour over the chicken.
  6. Cover and cook on LOW for 3 to 4 hours or until meat is completely tender.
  7. Top with sliced green onions.
  8. Serve over steamed brown rice, if desired.

Thanks a lot to Lacey Baier for the great video and the delicious Crockpot Cashew Chicken Recipe.

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