Description

This Crockpot Cashew Chicken is a flavorful and easy-to-make slow-cooked dish featuring tender chicken pieces coated in cornstarch, lightly browned, and simmered in a savory sauce made with soy sauce, ketchup, brown sugar, garlic, and spices. Cashews add a delightful crunch, while scallions and sesame seeds finish the dish for a perfect balance of texture and taste. Ideal served over rice, this recipe offers a comforting and convenient meal that takes minimal prep and cooks to tenderness over a few hours in a slow cooker.

Ingredients

Scale

Chicken and Coating

2 lbs chicken tenderloins, cut into bite-size pieces
3 tablespoons cornstarch
2 tablespoons vegetable oil

Vegetables and Garnish

1 red bell pepper, chopped
3 scallions, sliced (for garnish)
1 teaspoon sesame seeds (plus more for garnish)

Sauce

1 cup soy sauce (lite or low sodium)
½ cup ketchup
4 tablespoons brown sugar
4 cloves garlic, chopped
½ teaspoon black pepper
½ teaspoon ground ginger
¼ teaspoon red pepper flakes

Nuts

1 cup cashews

Cook Mode Prevent your screen from going dark

Instructions

Prepare and Brown Chicken: Coat the chicken pieces evenly with cornstarch. Heat vegetable oil in a large skillet over medium-high heat. Quickly brown the chicken pieces on all sides—not fully cooking them, but just enough to give a slight golden color and seal in the juices.
Combine Ingredients in Slow Cooker: Transfer the browned chicken to the slow cooker. Add the chopped red bell pepper on top. In a separate mixing bowl, whisk together soy sauce, ketchup, brown sugar, chopped garlic, black pepper, ground ginger, red pepper flakes, and sesame seeds to create the sauce.
Cook and Garnish: Pour the prepared sauce over the chicken and vegetables in the slow cooker. Add the cashews and gently stir to combine all ingredients evenly. Cover the slow cooker and cook on LOW for 3 to 4 hours until the chicken is cooked through and tender. Before serving, garnish with sliced scallions and extra sesame seeds. Serve hot over rice for a complete meal.

Notes

Lightly browning the chicken before slow cooking enhances flavor and color but is optional if short on time.
Use low sodium soy sauce to control the salt level in the dish.
Adjust red pepper flakes to taste depending on desired spice level.
SERVE immediately after slow cooking to maintain the best texture of the cashews.
This recipe can be paired with steamed rice, quinoa, or noodles.