Crockpot Cashew Chicken

Name: Crockpot Cashew Chicken
Prep time: 15 min
Cook time: 200 min
Total time: 215 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1 ½ pounds boneless skinless chicken thighs (or boneless skinless chicken breasts); 1 red bell pepper (chopped); 1 cup julienned carrots; 2 ½ tablespoons cornstarch; 1 cup unsalted dry roasted cashews; ⅓ cup reduced sodium chicken broth; 3 tablespoons hoisin sauce; ¼ cup soy sauce; 1 tablespoon brown sugar; 2 cloves garlic (minced); 1 teaspoon grated fresh ginger

This tasty Crockpot cashew chicken is easy to make right at home.

⏱️ 215 min 🔪 Prep: 15 min 🔥 Cook: 200 min 📊 Hard 👁️ 3 views

👨‍🍳 Start Cooking

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Ingredients

6 servings

1 ½ pounds boneless skinless chicken thighs (or boneless skinless chicken breasts)
1 red bell pepper (chopped)
1 cup julienned carrots
2 ½ tablespoons cornstarch
1 cup unsalted dry roasted cashews
⅓ cup reduced sodium chicken broth
3 tablespoons hoisin sauce
¼ cup soy sauce
1 tablespoon brown sugar
2 cloves garlic (minced)
1 teaspoon grated fresh ginger

Steps

Trim any fat from the chicken thighs and cut into 1-inch pieces. Place the chicken in the bottom of a 4-quart slow cooker and top with bell pepper and carrots.
In a small bowl stir together broth, hoisin sauce, soy sauce, brown sugar, garlic, and ginger. Pour sauce over the vegetables and cook on LOW for 3 to 4 hours or until the chicken is cooked through and vegetables are tender.
Whisk the cornstarch with 2 ½ tablespoons of water and stir into the slow cooker along with the cashews. Turn to HIGH, cover, and cook 20 minutes more, or until thickened.
Serve over rice.