Crock-Pot Cashew Chicken

By LynnWelch

Ingredients

• 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
• 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 sliced
• salt and pepper to taste
• 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
• 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

Details

Servings 4
Preparation time 30mins
Cooking time 30mins
Adapted from crockpotladies.com

Preparation

Step 1

For the sauce:
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.

For the chicken:
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.