Crock Pot Cashew Chicken Recipes

SLOW-COOKED CASHEW CHICKEN

Steps:

• Combine cornstarch and pepper in a resealable plastic bag. Add chicken pieces and shake bag to coat with cornstarch mixture.
• Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Transfer to a multi-functional pressure cooker (such as Fagor®).
• Combine cashews, soy sauce, rice vinegar, ketchup, sweet chili sauce, brown sugar, garlic, ginger, red pepper flakes, and sesame oil in a bowl. Pour over chicken.
• Close and lock lid. Select Slow Cook function. Cook on Low until flavors are well combined and chicken is cooked through, about 2 hours. Garnish with green onions.

CROCK POT CASHEW CHICKEN

Steps:

• In a bowl, combine flour and pepper. Toss chicken to coat in flour mixture.
• Add the oil to skillet heated over medium to medium-high heat. Add chicken to skillet and cook until browned on each side.
• Place browned chicken in slow cooker.
• In a bowl, combine the soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes; pour over chicken.
• Cook on LOW for 3 to 4 hours. Before serving add cashews and stir. I also like to top each serving with a few extra cashews and diced green onion.
• Serve over rice. Makes 4-6 servings.

CROCK POT CASHEW CHICKEN

Steps:

• Place chicken and mushrooms in a slow cooker.
• Add green onions, soy sauce, ginger, broth, salt and pepper.
• Cover and cook on low about 4 hours.
• Add bamboo shoots, cashews and pea pods. Turn control to HIGH.
• In a small bowl, dissolve cornstarch in water.
• Stir into chicken mixture in cooker.
• Cover and cook on HIGH 20-30 minutes or until thickened, stirring at least once.
• Serve over cooked rice if desired.

WEIGHT WATCHERS SLOW COOKER CASHEW CHICKEN

Steps:

• Combine soy sauce, vinegar, ketchup, sweet chili sauce, sugar, garlic, ginger, pepper flakes in a small bowl.
• Place the chicken breasts in the bottom of the crock pot and then pour the sauce over.
• Cook on LOW for 3 to 4 hours.
• Add the cashews after the cooking is done and stir to combine.
• Serve over rice. Makes 4-6 servings. Between 1/2 cup to 1 cup.
• Garnish with green onions and serve with regular rice or cauliflower rice.

LOW CARB CASHEW CHICKEN - EASY CROCK POT VERSION

Steps:

• Chop chicken into bite sized pieces. If you are going to want extra sauce to pour over veggies or riced cauliflower- double the sauce ingredients.
• Combine coconut flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat butter in skillet over medium-high heat.
• Brown chicken for a few minutes on each side to get a nice golden brown crust. Don't crowd the pan and don't flip too early for best results. Place chicken in slow cooker when browned.
• Combine soy sauce, vinegar, ketchup, Allulose, garlic, ginger, and pepper flakes in small bow and mix well. Pour over chicken. Add cashews and stir. Cook on LOW for 3 to 4 hours or high 2-3 hours but make sure it doesn't burn.
• Serve over cauliflower rice or sauteed veggies.