If you have a slow cooker, you don’t need take-out! Instead, you can make this simple yet incredibly tasty Cashew Chicken at home! Healthier and more economical!
Making Cashew Chicken at home is a great way to keep additives and allergy-inducing ingredients off of your family’s dinner plates.
Any dish made with ginger has amazing health benefits. Ginger is a well-known anti-inflammatory and infection-fighter. But, did you know that ginger also settles the stomach and aids in digestion? Furthermore, the cashews add a nice boost of protein and heart-healthy nutrients to the dish. Cashew Chicken is a healthy meal that does so much more than just fill your belly.
Slow Cooker Cashew Chicken is simple to make and satisfying. Plus, it can be made with easy-to-find ingredients, most of which are probably already in your pantry. There’s no meal prep required to make it. Just add everything to the slow cooker and go about your business.
Ingredients You’ll Need To Make Cashew Chicken In A Slow Cooker:
-
chicken breasts
-
unsalted cashews
- soy sauce or Tamara
- rice vinegar
- chili garlic sauce (Sriracha sauce)
- honey
- dried ginger
- tapioca flour
Use unsalted cashews for best results.
Recipe can easily be doubled or tripled.
How To Make Cashew Chicken In A Slow Cooker…
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Chop chicken into bite sized pieces and place into slow cooker along with cashews
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Whisk together soy sauce, vinegar, chili garlic sauce, honey and ginger and pour over chicken
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Whisk together tapioca flour with 2 tablespoon water until smooth and mix into slow cooker ingredients
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Cover and cook on high for 3 hours or low for 6 hours
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Serve over rice or as desired
Pro Tips…
This recipe is written for 2. However, you can easily double or triple it to feed your family. Simply click the recipe card if you need to increase the servings.
Slow Cooker Cashew Chicken tastes great served with steamed rice and veggies.
If you enjoyed making your take-out at home, give some of my other recipes a try: Slow Cooker Honey Crispy Chicken, Slow Cooker Mongolian Beef, and Slow Cooker Crispy Orange Chicken
Slow Cooker Cashew Chicken For Two
For a soup the whole family will love, try this Instant Pot Chicken Fajita Soup! So easy to make but so full of flavor that it makes the perfect satisfying dinner!
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Servings: 2
Calories: 483kcal
Ingredients
- 3/4 pound boneless skinless breasts
- 1/2 cup roasted unsalted cashews
- 1/4 cup soy sauce or Tamara
- 2 tablespoons rice vinegar
- 1 tablespoon chili garlic sauce
- 2 teaspoons honey
- 1 teaspoon dried ginger
- 2 tablespoons tapioca flour
Instructions
- Chop chicken into bite sized pieces and place into slow cooker along with cashews
- Whisk together soy sauce, vinegar, chili garlic sauce, honey and ginger and pour over chicken
- Whisk together tapioca flour with 2 tablespoon water until smooth and mix into slow cooker ingredients
- Cover and cook on high for 3 hours or low for 6 hours
- Serve over rice or as desired
Notes
- Recipe can easily be doubled or tripled
- Store leftovers in airtight container in fridge for up to 3 days
Nutrition
Calories: 483kcal | Carbohydrates: 27g | Protein: 60g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 142mg | Sodium: 2133mg | Potassium: 274mg | Fiber: 2g | Sugar: 10g | Calcium: 58mg | Iron: 6mg
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Is there a substitute for tapioca flour?
Yes, you can sub cornstarch or flour if you prefer, but the texture may vary slightly.
Where is the recipe card to click on to double recipe?
hover over the servings in the section at the bottom that contains the recipe (in the green header) and you can slide to adjust!