Description
This Crock Pot Cashew Chicken is a flavorful and easy-to-make slow-cooked dish featuring tender chicken pieces simmered in a savory-sweet sauce with soy, honey, hoisin, and aromatic garlic and ginger. Roasted cashews add a delightful crunch, making it a perfect dinner over rice or noodles for a satisfying meal.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Sauce
- 1/2 cup soy sauce (low-sodium preferred)
- 1/4 cup honey
- 1/4 cup hoisin sauce
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger (or 1/2 tsp ground ginger)
- 1/4 tsp red pepper flakes (optional)
Thickening
- 1 tbsp cornstarch
- 1/4 cup water
Add-ins and Garnish
- 1 cup unsalted roasted cashews
- 1-2 green onions, chopped (for garnish)
Instructions
- Prepare the chicken: Place the chicken pieces into the bottom of the crock pot, ensuring they are evenly spread out.
- Make the sauce: In a separate bowl, whisk together soy sauce, honey, hoisin sauce, rice vinegar, minced garlic, grated ginger, and red pepper flakes if using, until well combined.
- Combine chicken and sauce: Pour the sauce over the chicken in the crock pot, stirring gently to coat the chicken evenly with the sauce.
- Slow cook the chicken: Cover the crock pot and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken is tender and fully cooked through.
- Thicken the sauce: In a small bowl, mix cornstarch and water until smooth. Stir this mixture into the crock pot, cover, and cook for an additional 15 to 20 minutes to allow the sauce to thicken nicely.
- Add the cashews: Stir in the roasted cashews and cook for another 10 minutes, letting the cashews warm through and absorb some of the sauce’s flavor.
- Serve and garnish: Serve the cashew chicken hot over rice or noodles, garnished with chopped green onions for a fresh, vibrant finish.
Notes
- Use low-sodium soy sauce to control saltiness.
- Chicken thighs can be used for more moist and flavorful meat.
- Adjust red pepper flakes to taste or omit if you prefer no heat.
- For a gluten-free version, use tamari instead of soy sauce and ensure hoisin sauce is gluten-free.
- Stir the sauce occasionally during cooking if possible for more even flavor distribution.
- This dish reheats well and can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours (low) or 2-3 hours (high) plus 35 minutes thickening and cashew warming
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian-American
