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Slow Cooker Cashew Chicken

Savory Slow Cooker Cashew Chicken That'll Wow Your Taste Buds

Slow Cooker Cashew Chicken is a comforting dish with tender chicken and a savory garlic-ginger sauce, perfect for weeknights.
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Prep Time 10 minutes
Cook Time 4 hours
Resting Time 20 minutes
Total Time 4 hours 30 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Diced Chicken Breasts Boneless and skinless
For the Sauce
  • 2 tablespoons Arrowroot Flour Can use cornstarch as an alternative
  • to taste Salt Essential for enhancing flavors
  • to taste Black Pepper Essential for enhancing flavors
  • 1/2 cup Coconut Aminos Soy-sauce substitute
  • 1/4 cup Sugar-Free Ketchup Brand like Primal Kitchen recommended
  • 1/4 cup Rice Vinegar For tang
  • 2 tablespoons Sesame Oil For nuttiness
  • 3 cloves Minced Garlic Garlic powder can work in a pinch
  • 1 tablespoon Minced Ginger Fresh is ideal
  • 1 tablespoon Coconut Sugar Can skip for Whole30
  • 1 tablespoon Honey Substitute with orange juice for Whole30
  • 1 teaspoon Chinese Five-Spice Powder Essential
  • 1/4 teaspoon Crushed Red Pepper Flakes Optional
For the Finale
  • 1 cup Raw Cashews Unsalted and unroasted recommended
  • 1 cup Water To dissolve arrowroot

Equipment

  • 6-quart slow cooker

Method
 

How to Make Slow Cooker Cashew Chicken
  1. Place the diced chicken breasts in a 6-quart slow cooker. Add 2 tablespoons of arrowroot flour, along with salt and black pepper. Toss well to ensure the chicken is evenly coated.
  2. In a separate bowl, combine coconut aminos, sugar-free ketchup, rice vinegar, sesame oil, minced garlic, and minced ginger. If using coconut sugar and honey, add those in too. Stir everything together until thoroughly mixed.
  3. Pour the prepared sauce over the chicken in the slow cooker, tossing to ensure every piece is nicely coated. Cover the slow cooker and cook on low for 3-4 hours until the chicken is tender.
  4. About 20 minutes before you’re ready to serve, stir in the raw cashews. Mix the remaining tablespoon of arrowroot flour with 1 tablespoon of water until smooth, then add to the slow cooker and stir well.
  5. Let the dish sit covered for an additional 20 minutes. This allows the cashews to soften slightly and helps thicken the sauce, giving it a luscious consistency.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 400mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 10IUVitamin C: 2mgCalcium: 20mgIron: 2mg

Notes

Serve over steamed rice or cauliflower rice for a delicious option. Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months.

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