Crockpot Cashew Chicken

Course: Main Course

Cuisine: American

Prep Time: 15

Cook Time: 2

Total Time: 2 15

Servings: servings

Calories: 700kcal

Cook up cashew chicken in a crockpot for an easy version of this classic takeout dish.

Heat oil over medium-high heat in a large skillet. Add the chicken and cook each side for 2 minutes until browned.
2 pounds boneless, skinless chicken tenders, 1 tablespoon canola oil
Place chicken in the slow cooker and top with soy sauce, vinegar, ketchup, brown sugar, garlic, ginger, red pepper flakes, and water chestnuts.
¼ cup low-sodium soy sauce, 2 tablespoons apple cider vinegar, 2 tablespoons ketchup, 1 tablespoon dark brown sugar, 1 tablespoon minced garlic, ½ teaspoon freshly grated ginger, ½ teaspoon crushed red pepper flakes, 8 ounces water chestnuts
Stir to combine.
Cook for 2 hours on high or 4 hours on low.
A few minutes before done, stir in cashews.
1 cup cashew halves
Serve over rice. Enjoy!
3 cups cooked rice, Sliced green onion

You can also use chicken thighs in the recipe (boneless and skinless).
To make this gluten-free, swap the soy sauce for tamari or coconut aminos.
Add more or less red pepper flakes to your preference.
Don't be tempted to add more liquid it doesn't seem like much in the crockpot but it's enough.
Make sure to add the cashews in at the end so they have crunch and bite to them.
Use this as an easy meal prep recipe and portion it out for dinner every night.

Storage: Store crockpot cashew chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.