Crockpot Creamy Cashew Chicken
A magical, easy-to-make creamy cashew chicken dish perfect for cozy dinners, made conveniently in a slow cooker.
Ingredients
Main Ingredients
- 2 pounds Boneless, skinless chicken breasts or thighs Use what’s on sale.
- 1 cup Roasted cashews Salted or unsalted.
- 1 can Coconut milk Full-fat for richness.
- 1/4 cup Soy sauce For salinity.
- 4 cloves Fresh garlic Finely chopped (powder can be used if out of fresh).
- 1 tablespoon Fresh ginger Finely chopped (powder can be used if out of fresh).
- 2 tablespoons Brown sugar Honey can be used as a substitute.
- 2 tablespoons Rice vinegar or apple cider vinegar For acidity.
- 1 tablespoon Cornstarch For thickening.
- 1-2 cups Veggies Such as bell peppers, snap peas, or broccoli (optional).
- 2 tablespoons Green onions For topping.
Instructions
Preparation
- Chop the chicken into good-sized chunks and place it in the slow cooker.
- In a bowl, whisk together the coconut milk, soy sauce, garlic, ginger, brown sugar, and vinegar.
- Pour the mixture over the chicken in the slow cooker.
Cooking
- Set the slow cooker to low for about 5 hours, or high for 2.5 hours.
- After cooking, stir in a tablespoon of cornstarch dissolved in water. Let it cook for another 15 minutes to thicken.
Serving
- Add in the cashews and any additional veggies. Allow them to cook until just tender.
- Top with green onions and extra cashews before serving. Optionally add a squeeze of lime.
Notes
This dish is very forgiving; you can substitute ingredients based on your preference. Leftovers freeze well. Feel free to experiment with cooking methods (stovetop or oven).