Slow Cooker Cashew Chicken
We are obsessed with this Slow Cooker Cashew Chicken! Skip the take out andmake this classic right at home in your slow cooker!
Servings: 6 servings
Calories: 277kcal
Equipment
- Crockpot
Ingredients
- 2 pounds chicken tenderloins cut into bite size pieces
- 3 Tablespoons cornstarch
- 2 Tablespoons vegetable oil
- 1 red bell pepper chopped
- 1 cup lite or low sodium soy sauce
- ½ cup ketchup
- 4 Tablespoons brown sugar
- 4 cloves garlic chopped
- ½ teaspoon black pepper
- ½ teaspoon ground ginger
- ¼ teaspoon red pepper flakes
- 1 teaspoon sesame seeds plus more for garnish
- 1 cup cashews
- 3 scallions sliced
Instructions
- Coat your chicken pieces in cornstarch.2 pounds chicken tenderloins, 3 Tablespoons cornstarch
- Heat up the oil in a large skillet over medium high heat.2 Tablespoons vegetable oil
- Brown the chicken quickly in the pan. We are not looking to cook the chicken through, just get a little color on each side.
- Place the browned chicken in the slow cooker.
- Add the chopped red bell pepper.1 red bell pepper
- In a mixing bowl combine the soy sauce, ketchup, brown sugar, garlic, pepper, ginger, red pepper flakes and sesame seeds.1 cup lite or low sodium soy sauce, ½ cup ketchup, 4 Tablespoons brown sugar, 4 cloves garlic, ½ teaspoon black pepper, ½ teaspoon ground ginger, ¼ teaspoon red pepper flakes, 1 teaspoon sesame seeds plus more for garnish
- Pour the sauce over the chicken.
- Add the cashews and stir everything to combine.1 cup cashews
- Cover and cook on LOW for 3-4 hours.
- Garnish with the scallions and a sprinkle of sesame seeds.3 scallions
- Serve over rice.
Nutrition
Serving: 1serving | Calories: 277kcal | Carbohydrates: 22g | Protein: 37g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 1893mg | Potassium: 852mg | Fiber: 1g | Sugar: 13g | Vitamin A: 855IU | Vitamin C: 30mg | Calcium: 44mg | Iron: 2mg