Description
A flavorful and easy-to-make Crockpot Cashew Chicken that features tender slow-cooked chicken coated in a savory honey-soy ginger sauce, finished with crunchy roasted cashews and sesame oil. Perfect for a comforting weeknight dinner served over steamed rice.
Ingredients
Scale
Chicken
- 2 lbs boneless, skinless chicken breasts or thighs
Sauce
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon cornstarch (for thickening)
- 1/2 teaspoon red pepper flakes (optional for heat)
Finishing Touches
- 1/2 cup roasted cashews
- 1 tablespoon sesame oil
- 2 green onions, chopped (for garnish)
- Steamed rice (for serving)
Instructions
- Prepare the Chicken: Place the boneless, skinless chicken breasts or thighs into the bottom of your crockpot, creating an even layer for cooking.
- Make the Sauce: In a medium bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, freshly grated ginger, cornstarch, and optional red pepper flakes until fully combined. Pour this mixture evenly over the chicken, ensuring each piece is well coated.
- Cook: Cover the crockpot with the lid and set it to cook on low for 4 to 6 hours until the chicken is tender and fully cooked. Alternatively, for a quicker option, cook on high for 2 to 3 hours.
- Shred the Chicken: Remove the cooked chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and stir well to coat it with the sauce.
- Finish the Dish: Add the roasted cashews and sesame oil to the crockpot mixture. Stir to incorporate and allow the flavors to meld by cooking uncovered for an additional 10 to 15 minutes.
- Serve: Spoon the Crockpot Cashew Chicken over steamed rice and garnish with chopped green onions before serving. Enjoy your delicious and comforting meal!
Notes
- Use chicken thighs for a juicier and more flavorful result, or chicken breasts for a leaner dish.
- Adjust the red pepper flakes to your spice preference or omit them for a mild flavor.
- Ensure to stir in the cornstarch well to avoid lumps in the sauce.
- For gluten-free, use tamari instead of soy sauce.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently in a skillet or microwave.
