Crockpot Cashew Chicken

Although the ingredient list is really long, this meal came together pretty quickly.  Yeah, you have to be home, because the veggies are added partway through, but it’s definitely worth the hassle!  I added the veggies, but if you just want chicken head over to the original recipe.

Crockpot Cashew Chicken

Adapted from Six Sisters’


  • 2 lb chicken breast or thighs, diced
  • 1/4 c flour (I used Better Batter)
  • 1/2 tsp black pepper
  • 1 tb olive oil
  • 1/2 c soy sauce
  • 1/2 c water
  • 4 tb rice wine vinegar
  • 4 tb ketcup
  • 2 tb brown sugar
  • 2 cloves garlic, minced
  • 1/2 tsp ground ginger (or 1 tsp grated fresh ginger)
  • 1/4 tsp red pepper flakes
  • 1 1/2 c broccoli florets
  • 2 large carrots, julienned
  • 1 bell pepper, sliced
  • 1/2 medium onion, sliced
  • 3/4 c cashews


  • Combine chicken, flour & pepper in a gallon size baggie.  Shake to coat chicken with flour.
  • Heat oil in a large skillet over medium heat; brown chicken, about 3 minutes per side. Place chicken in crockpot
  • Combine soy sauce, water, vinegar, ketchup, sugar, garlic, ginger & pepper flakes in a small bowl.  Dump 1/2 the sauce mixture over chicken in slow cooker
  • Cook on low for 1 1/2 hours
  • Add veggies & remaining sauce to crockpot & stir to combine everything; cook on high for another 1- 1 1/2 hours
  • Add cashews & stir, then serve over rice

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