Experience the delightful fusion of flavors with this Slow Cooker Cashew Chicken. It’s not just your ordinary Chinese takeout; it’s a homemade masterpiece that surpasses the taste of most restaurant versions. This easy-to-follow recipe promises a delicious, no-fuss dinner that your entire family will savor. What’s more, it’s versatile enough to be adapted into an Instant Pot meal or a convenient freezer option. Join me on this culinary journey as we explore the origins, adaptations, and tips to make this dish a staple in your home.

Ingredients Needed:

Chicken Breasts

Flour

Black Pepper

Canola Oil

Low Sodium Soy Sauce

Rice Vinegar

Ketchup

Brown Sugar

Garlic Cloves

Fresh Ginger

Red Pepper Flakes

Cashews

Tasty History of Cashew Chicken: Delve into the intriguing history of Cashew Chicken. Contrary to what you might expect, this savory dish didn’t originate in China but rather in Springfield, Missouri, in 1963. Chef David Leong, hailing from China, crafted this unique dish, blending the flavors of his homeland with local tastes. Over 50 years later, it has become a staple on Chinese restaurant menus across the United States. Imagine bite-sized pieces of fried chicken bathed in a rich brown sauce, accompanied by crunchy cashews.

Cashew Chicken Freezer Meal: Enhance your meal prep game with the Cashew Chicken Freezer Meal option. Prepare double the quantity, freeze half for later convenience. Skip the flour dredging to prevent a messy outcome after freezing. Simply place the undredged chicken pieces in a gallon-sized zip-top freezer bag, mix the sauce ingredients separately, and add it to the bag. Seal, squeeze out the air, and freeze. Thaw in the refrigerator and transfer to the Crock Pot as instructed, adding cashews after cooking.

Instant Pot Cashew Chicken: In a rush but still craving this delectable dish? Opt for the Instant Pot Cashew Chicken variation. Brown the chicken directly in the Instant Pot, eliminating the need for an extra skillet. To avoid the “burn notice,” add ½ cup of chicken broth over the sauce. Seal the Instant Pot, cook on high pressure for 20 minutes, perform a quick release, and stir to coat the chicken in the luscious sauce.

Stove-Top Cashew Chicken: No Crock Pot or Instant Pot? No problem! Prepare the Cashew Chicken on the stove-top. A large skillet is all you need. After cooking the chicken, leave it in the skillet, pour the sauce over it, cover, and simmer on low heat until the chicken reaches 165°F, stirring occasionally. Adjust the thickness of the sauce with chicken broth if needed.

A Big Thank You! A heartfelt appreciation for joining this culinary adventure. Your kitchen is now filled with the aroma of Slow Cooker Cashew Chicken, a perfect blend of tradition and innovation.

Crockpot Cashew Chicken

Recipe by admin

0.0 from 0 votes

Course: MainCuisine: Chinese

Servings

6

servings

Prep time

10

minutes

Cooking time

3

hours 

Calories

313

kcal

Total time

3

hours 

10

minutes

Quick and Easy Crockpot Cashew Chicken Recipe

Ingredients

• 2 pounds chicken breasts, boneless, skinless (about 4 chicken breasts), cut into smaller pieces

• 1/4 cup all-purpose flour

• 1/2 teaspoon black pepper

• 1 Tablespoon canola oil

• 1 cup low-sodium soy sauce

• 1/2 cup rice vinegar

• 1/2 cup ketchup

• 4 Tablespoon brown sugar

• 4 garlic cloves, minced

• 1 teaspoon fresh ginger, grated

• 1/2 teaspoon red pepper flakes

• 1/2 cup unsalted cashews, or to taste

Directions

• Combine flour and pepper in a resealable food storage bag. Add chicken and shake to coat with the flour mixture.
• Heat oil in a crockpot over medium-high heat. Brown chicken for about 2 minutes on each side. Place the chicken in the slow cooker.
• In a small bowl, combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes. Pour this sauce over the chicken.
• Cook on LOW for 2 to 3 hours. Stir in cashews and serve.

Notes

• If you don’t have a Crock Pot, use a large skillet for stove-top cooking.
• After cooking the chicken in the skillet, no need to remove it; pour the sauce over the chicken.
• Cover and simmer on low heat until the chicken reaches 165°F, stirring occasionally (30-40 minutes).
• Adjust sauce thickness with chicken broth if needed.

Nutrition Facts

• Calories: 313kcal
• Fat: 11g
• Cholesterol: 97mg
• Sodium: 979mg
• Potassium: 700mg
• Carbohydrates: 16g
• Fiber: 1g
• Sugar: 7g
• Protein: 36g
• Calcium: 20mg
• Iron: 2mg