Slow Cooker Cashew Chicken

Name: Slow Cooker Cashew Chicken
Total time: 315 min
Yield: 6
Cuisine: Asian
Ingredients: 2 pounds Boneless, skinless chicken breasts, cubed; 2 tablespoons All-purpose flour; 2 tablespoons Corn starch; ¼ teaspoon Black pepper; ⅛ teaspoon Salt; 1 tablespoon Canola oil; 5 tablespoons Soy sauce; 2 tablespoons Tomato paste; 1 tablespoon Light brown sugar; 1 tablespoon Rice wine vinegar; 2 Garlic cloves, minced; ¼ teaspoon Sesame oil; ⅛ teaspoon Ground ginger; ¼ teaspoon Sriracha or hot sauce to taste; ½ cup Whole raw cashews; 2 tablespoons Chopped scallions; Cooked rice for serving

Recipe GLPR40f9d96362f74d

Asian

Main Course

315 min

202 cal

Servings: 6

Slow Cooker

Stovetop

SNAP eligible

Tender cubed chicken breast coated in a savory Asian-inspired sauce made with soy sauce, tomato paste, and ginger, then slow-cooked until perfectly tender. Roasted cashews are stirred in near the end for a delightful crunch and richness. Finished with fresh scallions and served over steamed rice for a comforting, flavorful meal.

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Ingredients

2 pounds Boneless, skinless chicken breasts, cubed

2 tablespoons All-purpose flour

2 tablespoons Corn starch

¼ teaspoon Black pepper

⅛ teaspoon Salt

1 tablespoon Canola oil

5 tablespoons Soy sauce

2 tablespoons Tomato paste

1 tablespoon Light brown sugar

1 tablespoon Rice wine vinegar

2 Garlic cloves, minced

¼ teaspoon Sesame oil

⅛ teaspoon Ground ginger

¼ teaspoon Sriracha or hot sauce to taste

½ cup Whole raw cashews

2 tablespoons Chopped scallions

Cooked rice for serving

Directions

Place the cubed chicken, all-purpose flour, corn starch, salt, and black pepper into a large resealable plastic bag. Seal tightly and shake vigorously until all chicken pieces are evenly coated with the flour mixture.
Heat the canola oil in a large skillet over medium heat until shimmering.
Working in batches to avoid crowding, add the coated chicken pieces to the hot skillet and sear for 2-3 minutes per side until they develop a light golden-brown crust. Transfer the browned chicken to your slow cooker.
In a medium mixing bowl, whisk together the soy sauce, tomato paste, light brown sugar, rice wine vinegar, minced garlic, sesame oil, ground ginger, and sriracha until smooth and well combined.
Pour the sauce over the chicken in the slow cooker and gently toss everything together to coat evenly. Cover and cook on low heat for 4 to 5 hours, until the chicken is cooked through and tender (internal temperature should reach 165°F).
Stir in the whole cashews, cover again, and cook for an additional 20 minutes to allow the flavors to meld.
Taste and adjust seasoning as desired. Divide the cooked rice among serving bowls, top with the cashew chicken and sauce, and garnish generously with fresh chopped scallions before serving.

Comments

Grocery List Plus Editorial Staff4.25

Cashew chicken in a slow cooker keeps hands-off time honest: the five-hour cook is real, though you'll spend 20 minutes prepping and searing chicken before it goes in, making the actual time closer to 330 minutes start to finish. All ingredients are readily available at Charlotte chains like Harris Teeter, Food Lion, or ALDI, with no special stops required; cashews and sesame oil are standard shelf stock. Cost per serving runs about $3.50 to $4.00, driven by chicken breast and cashew volume, which is reasonable for a six-serving meal. The dish reheats well and works for weeknight planning since the slow cooker frees up your evening, though it demands forethought—not a same-day impulse dinner.