Slow-Cooker Cashew Chicken
This Cashew Chicken is better than Chinese takeout! It's delicious and so simple to make.
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.
