This recipe for Crock-Pot Cashew Chicken is perfect for when you are in the mood for Chinese take-out. It is so easy to make and you can even prep everything ahead of time and toss it in a freezer bag for a simple slow cooker freezer meal too!
Crock-Pot Cashew Chicken
My family really enjoyed this recipe and said that this is one that I will have to make again. I have already put together a couple freezer bags of this recipe in my freezer so I can make this any day.
While I am not a big “lets do 10 freezer meals all at one time” like my fellow Crock-Pot Lady Sarah is I am totally cool with prepping one recipe for 3 or 4 different meals, tossing it all in freezer bags and thowing it in my deep freezer. I like to have oh a good 5 or 6 different options of freezer meals in my freezer at any given time. Some are crock-pot recipes, some are “dump” recipes and some are casseroles. These types of meals allow me to always have something for dinner on hand. And while my husband is a wonderful cook I like knowing there are meals ready to go for the off hand occasions when I am traveling or other wise away from home.
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| Servings | 6People |
| Prep Time | 30Minutes |
| Cook Time | 4Hours |
- For The Sauce
- 1/2 cup Low Sodium Soy Sauce
- 1/4 cup Hoisin Sauce
- 1/4 cup Seasoned Rice Wine Vinegar
- 2 tablespoons Brown Sugar
- 4 cloves Garlic minced
- 2 tablespoons Grated Fresh Ginger
- 1 - 2 pinches Red Pepper Flakes optional
- 1 tablespoon Cornstarch
- For The Chicken
- 2 tablespoons Cooking Oil
- 2 pounds Boneless Skinless Chicken Breasts about 4 breasts, cut into bite sized pieces
- 1 cup Roasted Unsalted Cashews roughly chopped
- 3 whole Green Onions thinly siced
- Salt And Pepper to taste
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Ingredients
Servings: People
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- In a medium mixing bowl mix together the soy sauce, hoisin sauce, rice wine vinegar, brown sugar, garlic, ginger, red pepper flakes (if using) and cornstarch and mix with a fork until well combined and cornstarch is dissolved in the liquid.
- In a large nonstick or cast iron skillet heat the oil over medium-high heat until it is hot but not smoking.
- Add the cut up chicken pieces to the pan and quickly season with salt and pepper and cook while stirring until the chicken is lightly browned on all sides but not fully cooked inside.
- Add the cooked chicken to a 6 quart slow cooker.
- Pour prepared sauce mixture over chicken in slow cooker and stir to coat.
- Cover and cook on LOW for 4 hours or until the chicken is fully cooked and the sauce has thickened.
- Add the cashews and sliced green onion (reserving a little bit of each to use as a garnish if desired) and toss to combine.
- Serve over hot rice or noodles garnishing with the reserved cashews and green onion if you want to.
To make as a freezer meal: Follow all instructions for mixing sauce and browning the chicken and dump chicken and sauce into a gallon sized freezer bag. Flatten the bag and remove all air and place in the freezer for a few hours. In the meantime place the cashews in a small sandwich sized zipper bag and set aside. Once the chicken is frozen, open the big gallon bag of chicken and toss the cashew bag in and reseal the big bag and continue to keep in the freezer until ready to cook. To cook: Remove bag of cashew chicken from freezer and place it in the refrigerator the night before OR place in a sink of cold tap water and let it partially thaw just enough to get it out of the bag and into your slow cooker. Dump chicken and sauce mixture into your crock-pot and set the cashew packet aside. Cook for 5 to 6 hours on LOW from a partially thawed state. Add cashews and fresh green onion before serving.
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Delicious meal with ingredients right in your cuboard! Thank you crock pot ladies!
You’re welcome Dawn!
Oh my goodness, this is amazing. I finally converted my daughter into a cashew lover so this is definitely going on our January meal plan!
I hope your daughter loves this recipe Jennifer!