CROCK POT CASHEW CHICKEN

March 13, 2013 · 24 comments

in Chicken Entrees, Dinners, Recipes, Slow Cooker

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Crock Pot Cashew Chicken from Rachel Schultz

Crock Pot Cashew Chicken
Serves 3-4

4 boneless, skinless chicken breasts
1/2 cup flour
1/2 teaspoon black pepper
1 tablespoon canola oil
3 tablespoons honey
1/4 cup soy sauce
2 tablespoons rice wine vinegar
1 tablespoon brown sugar
1 garlic clove, minced
1/2 teaspoon ginger, grated
1/4 teaspoon red pepper flakes
1/2 cup cashews

Combine flour and pepper in a large plastic bag. Add chicken breasts and toss to coat.

Crock Pot Cashew Chicken from Rachel Schultz

Heat oil in a skillet over medium heat and brown chicken breasts on each side for 2 minutes.

Crock Pot Cashew Chicken from Rachel Schultz

Transfer browned chicken to slow cooker. Whisk honey, soy sauce, rice wine vinegar, brown sugar, garlic, ginger, and red pepper flake together and pour oven chicken breasts. Cook on low for 3-4 hours. Slice chicken and stir with cashews. Serve over rice.

Crock Pot Cashew Chicken from Rachel Schultz

Crock Pot Cashew Chicken from Rachel Schultz

crock pot cashew chicken
 
Author:
Serves: 3-4
Ingredients
  • 4 boneless, skinless chicken breasts
  • ½ cup flour
  • ½ teaspoon black pepper
  • 1 tablespoon canola oil
  • 3 tablespoons honey
  • ¼ cup soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon brown sugar
  • 1 garlic clove, minced
  • ½ teaspoon ginger, grated
  • ¼ teaspoon red pepper flakes
  • ½ cup cashews
Instructions
  1. Combine flour and pepper in a large plastic bag. Add chicken breasts and toss to coat.
  2. Heat oil in a skillet over medium heat and brown chicken breasts on each side for 2 minutes.
  3. Transfer browned chicken to slow cooker. Whisk honey, soy sauce, rice wine vinegar, brown sugar, garlic, ginger, and red pepper flake together and pour oven chicken breasts. Cook on low for 3-4 hours. Slice chicken and stir with cashews. Serve over rice.

 

Modified from Preppy Paleo.

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{ 23 comments… read them below or add one }

Anonymous September 21, 2013 at 9:28 pm

Have to try this one .

Reply

Monica July 8, 2013 at 3:45 am

I’m looking forward to making this tomorrow night! I have everything but the rice wine vinegar :/
Do you think I’d be ok without it??

Thanks for the recipe!!

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Rachel Schultz July 8, 2013 at 12:44 pm

Try another kind of vinegar if you have it!

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Kristen June 22, 2013 at 11:12 pm

I was wondering if the sauce is supposed to be thicker or not.

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Rachel Schultz June 23, 2013 at 12:31 am

Mine was on the thin side.

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chrisd May 2, 2013 at 5:52 pm

Thank you for the print option. It is really helpful. I’ll let you know how it turns out!

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Rachel Schultz May 2, 2013 at 6:04 pm

Glad to hear it! You’re welcome.

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Leah April 30, 2013 at 6:32 pm

Looking forward to trying this this weekend! Does anyone have any comments about the difference in outcomes if you brown the chicken first or not? Also, I want to add broccoli to it…when would you recommend that gets added?

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Rachel Schultz April 30, 2013 at 6:54 pm

Near the end of the crockpot’s cook-time!

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Leah May 1, 2013 at 9:55 pm

Thanks Rachel! I’m excited to make it this weekend. I’m having 7 people for dinner…I’m thinking to up it to 6 breasts and doubling the sauce? Wondering if cooking time will change…I also worry that they won’t all fit flat at the bottom of the crockpot and some will overlap, will that be an issue?

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Rachel Schultz May 2, 2013 at 6:05 pm

I think those are good size modifications. I would suspect the cook time would be close to the same, but I’d give yourself some breathing room, just in case. I don’t think the overlapping will be a problem!

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Sandra April 19, 2013 at 4:29 pm

Rachel.
Can the chicken be cut into cubes before cooking in the slow cooker?
Thanks for the great recipes.

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Rachel Schultz April 19, 2013 at 4:43 pm

Yes. And you’re welcome!

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Sue April 9, 2013 at 7:43 am

Do you think I can do this without the frying in a skillet part? I want to make it as quick and easy as possible!

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Rachel Schultz April 9, 2013 at 1:31 pm

Yes!

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Janice March 19, 2013 at 12:31 am

I was just wondering if these recipes would work just as good in my Bean Pot ? How would you do with the time ? I bet they’d be delish because the Bean Pot cooks faster and food are more tenderer. Any idea’s ? Thank-you !

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Rachel Schultz March 19, 2013 at 1:47 am

Try the bean pot in the oven at 350 degrees for 30 minutes.

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Serena March 16, 2013 at 6:53 am

Just tried this and it is delicious ! And easy too ~

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Rachel Schultz March 16, 2013 at 1:40 pm

Thanks! I’m glad.

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erin marie March 14, 2013 at 2:40 am

I love all the meal ideas you provide me! I struggle coming up with meals every night. When you post a recipe is it the first time you make it or is it something you’ve made again and again and know is a winner?

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Rachel Schultz March 14, 2013 at 2:43 am

It varies. Some I’ve made many times before. No matter what I make sure I can vouch for it!

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Brick By Brick Investing | Marvin March 13, 2013 at 3:40 pm

Stumbling over this blog has made me look like an international chef in my house! =)

Reply

Rachel Schultz March 13, 2013 at 4:38 pm

Haha!

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