Slow Cooker Cashew Chicken

  • Slow Cooker Cashew Chicken

My brother-in-law lived in Thailand for a couple of years and introduced me to delicious Thai food! I have been making this recipe for a couple of years now and it is one of our favorites.

Slow Cooker Cashew Chicken


2    pounds    chicken thigh ( boneless, skinless tenders or breast tenders )
1/4    cup    flour
1/2    teaspoon    black pepper
1    tablespoon    canola oil
1/4    cup    soy sauce
2    tablespoons    red wine vinegar
2    tablespoons    ketchup
1    tablespoon    brown sugar
1    garlic ( clove, minced )
1/2    teaspoon    ginger root ( grated, fresh )
1/4    teaspoon    red pepper flakes
1/2    cup    cashews


Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.
If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.




Adapted from 365 Days of Slow Cooking


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1 Review(s)

  1. Posted by Kelly Digh at Reply

    I am not a fan of very spicy foods, and yet, I had to try this recipe. I left out the red pepper flakes, and in my mind, it did just fine without it! Cashew Chicken is one of my favorite Chinese entrees, and this was surprisingly easy to make. I wish it had had just a bit more sauce, and so keep that in mind when you make it; if you want a lot of sauce, then you might consider doubling the ingredients to make a larger portion of sauce. Otherwise, this is another excellent recipe, and one that I'll make again in the future.