I am obsessed with this Crockpot Cashew Chicken! This tender and nutty dish is made with a sweet and savory sauce of red bell pepper and cashews. Skip the Chinese take out and make this favorite right at home in your slow cooker!
PREPARATION TIME
Prep: 15 minutes
Cook: 4 hours
Total: 4 hours 15 minutes
Ingredients
2 lbs chicken tenderloins cut into bite-size pieces
3 tablespoons cornstarch
2 tablespoons vegetable oil
1 red bell pepper chopped
1 cup soy sauce lite or low sodium
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. Heat up the oil in a large skillet over medium-high heat. 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. In a mixing bowl combine the soy sauce, ketchup, brown sugar, garlic, pepper, ginger, red pepper flakes, and sesame seeds.
Pour the sauce over the chicken. Add the cashews and stir everything to combine. Cover and cook on LOW for 3-4 hours. Garnish with the scallions and a sprinkle of sesame seeds. Serve over rice.
