Slow-Cooker Cashew Chicken

Jump to Recipe Print Recipe
This Cashew Chicken is better than Chinese takeout! It’s delicious and so simple to make.




Slow-Cooker Cashew Chicken

This Cashew Chicken is better than Chinese takeout! It's delicious and so simple to make.
Print Recipe Pin Recipe
Prep Time 15 mins
Course Main Course
Cuisine Chinese

Equipment

  • Slow cooker

Ingredients
  

  • 1.75 pounds boneless skinless chicken breasts or thighs, cut into smaller pieces
  • 1 large red bell pepper, sliced julienne
  • 1/4 cup all-purpose flour
  • 1 tablespoon canola or vegetable oil
  • 1/4 cup soy sauce
  • 2 tablespoons white or rice vinegar
  • 2 tablespoons sweet bbq sauce (I used Famous Dave's Rich and Sassy)
  • 1 tablespoon brown sugar
  • 1 clove garlic, minced
  • 1/2 teaspoon fresh ginger, grated
  • 1 tablespoon sesame oil
  • 2 tablespoons sweet chili sauce
  • 1 cup unsalted cashews
  • Red pepper flakes or chopped green onions for garnish (optional)

Instructions
 

  • Combine flour and pepper in a large Ziploc bag. Add chicken. Shake to coat with flour mixture.
    Heat oil in a skillet over medium-high heat. Brown chicken 2 minutes on each side.Place chicken in a slow cooker. Combine soy sauce, vinegar, bbq, sesame oil, sugar, garlic, ginger, and sweet chili sauce in a small bowl; pour over chicken and red peppers.
    Cook on low for 3 to 4 hours. Add cashews and stir. Serve over rice.
    Top with red pepper flakes, if desired.