Cashew Chicken {in your Crockpot}

You know how bad take-out Chinese food is for your waistline and your wallet.  The good news is that it is easy  to make your favorites at home, using less sodium and more fresh or frozen produce.DSC_0116

In about the time it takes to order and pick up Chinese, you can make a healthier version of cashew chicken with this simple, throw it all in the crockpot recipe.  I think if I were to make this again I would roast the cashews to crisp them up and add them before serving rather than cooking them alongside the chicken.   I used frozen broccoli but fresh would be fine too.

I served with a green salad but my Better-than-Takeout Chicken Fried Rice  would be a great side, just leave out the chicken.

Thanks for visiting Sally Cooks! If you like this recipe you might also like Spicy Buffalo Chicken Soup {in your Crockpot}Chicken Pot Pie with a Biscuit CrustSriracha SalmonLayered Sweet Corn Guacamole and Black Bean Dip and Chicken and Dumplings {in your Crockpot}.

What to buy (serves 2):

  • 2 chicken breasts, cut into smaller pieces
  • 1-2 cups frozen broccoli, cut into bite-size pieces
  • 1 cup carrots, sliced
  • 1/2 cup cashews, chopped or whole – your choice! (unsalted works best so as not to oversalt the recipe)
  • 1 tablespoon olive oil
  • 1/2 cup soy sauce
  • 4 tablespoons rice wine vinegar
  • 3 tablespoons ketchup
  • 1 tablespoon brown sugar
  • 1 garlic clove, minced
  • 1 tablespoon ginger paste
  • 1/4 teaspoon red pepper flakes
  • salt and pepper to taste
  • 1/2 cup water or chicken broth

What to do:

  • layer chicken, cashews and vegetables in the crockpot
  • combine remaining ingredients except water and pour over chicken in crockpot
  • add water or broth if necessary so mixture is almost completely covered
  • cook for 2-4 hours on high or 4-8 hours on low

 

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74 thoughts on “Cashew Chicken {in your Crockpot}

  1. Pingback: Chinese Chicken and Broccoli in your Crockpot | sally cooks

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  4. Admiring the hard work you put into your website and in
    depth information you offer. It’s nice to come across a blog every once in a while that isn’t the same unwanted rehashed material.

    Excellent read! I’ve saved your site and I’m adding your RSS feeds to my Google account.

  5. Pingback: Crockpot Cashew Chicken | La Dolche Vida

    • You could use some chopped fresh ginger root or powdered ginger – a teaspoon would work. I found the ginger paste in my local grocery store – in the refrigerated fresh herbs section. Thanks for reading – happy cooking! Sally

      • Hi Kim, no, there is a paste you can find in some grocery stores near the produce in a refrigerated section. If you can’t find this a teaspoon or two of ground ginger would be a fine substitute. Thanks for reading and happy cooking, Sally

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  8. I cannot wait to make this, out of all the recipes I have found, yours sounds the easiest and tasty!!! I love Chinese food but the MSG kills my blood pressure!!! Thanks for sharing. Found you via Pinterest (my addiction)

  9. I used fresh broccoli and cooked it on low for 6 hours…the broccoli was a mushy mess but everything else was done perfectly. To do over I would shorten the cooking time if using fresh! Thanks for the recipe!

  10. If I want to double or triple the recipe do I have to cook it for longer?
    Let’s say I want to cook for 2 people but have leftovers for a week? How much should I make?

    • I don’t think you’d need to increase cooking time as long as everything fits so you can close the lid. I usually make about one chicken breast per serving if that helps? Happy cooking, Sally

  11. I just got everything in the crockpot! So excited to see how this turns out.

    Out of curiosity, I couldn’t find rice wine vinegar but I found rice vinegar. Will that make a difference or are they basically the same?

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  13. Sally Cooks, what size crockpot are you using? Also I need 4 maybe 6 servings so do I double or triple “everything?” Can’t wait to try this recipe….looks so easy and so yummy….thanks for sharing!

  14. Shocked and elated that my son ate this! Now exploring with a few modifications…Id like to thicken the sauce and cut the chicken a little smaller or differently as we found the square chunks I cubed a little big & tough. Dish is very tasty and I had thought the vinegar would be a mistake, but I was so wrong. This is a new favorite for my picky eater! (now I’m determined to create a fix and freeze setup so I can portion 3 dinners and freeze two to have ready to drop in the crock pot)

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  16. I loved this! The broccoli stunk up my house, so the second (and third – it was a winner) time I steamed it separately right before we ate. I like the recipe so much that I included it in a series I’m doing on my own blog about supper solutions. I used one of your images, but linked back to this site for the recipe and credited your blog by name. I hope that’s ok. If not, please let me know and I’ll take it down. Thanks so much for the inspiration! http://ryanandtobi.blogspot.com/2014/03/h2c-whatta-crock.html

    • Hi Tobi! I’m so glad you liked it and that’s funny about the broccoli smell :) Your blog is great and thanks for including me in your supper solutions post. Feel free to do so anytime! Thanks for reading and happy cooking, Sally

  17. This recipe sounds delicious it it possible to replace the ketchup with tomato sauce or tomato paste or any other recommendations. My family isn’t big on ketchup.

  18. In the Crock pot now!! Made Paleo (gluten intolerant and can’t have soy sauce) with coconut aminos and tomato paste. Smells yummy thank you for the great dinner idea! I also used fresh ginger and broccoli.

  19. Very nice recipe. I used low sodium soy sauce, fresh broccoli, I added a bag of snipped sugar snap peas and a few sliced green onions. Cooked it for six hours on low. Next time , five hours. I left the crockpot on my balcony to cook so there would be no stinky broccoli house smell ;) Very good and easy and very healthy. Served it over brown rice with bulgar and flax. Yum, thanks!

  20. Hi…I found that it turned everything brown like the colour of the sauce. Is that what happened with everyone else?

      • Oh I was thinking of prepping everything and putting it in the fridge overnight. I decided to do the sauce separate and just add it to the mix in the morning as there is vinegar in the sauce. Thanks for the recipe! Can’t wait to try it!

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  26. I am going to try this, after reading everyone reviews this looks like a winner. I’m gonna change it up a bit tho. Although cashews are good for you, they are also very fattening. I’ll use a bit less and cut them in half. Also, due to my high blood pressure, I’ll be using low – sodium soy sauce. I’ll make my own chicken broth and De-fat it to reduce sodium as well. I’ll add more veggies (we all like them) and I’ll serve it with brown rice. I will never add salt to food if I can avoid it, that’s why it is on the table. Thank you for this easy recipe.

    • Hi! I’m pouring the sauce over the chicken and veggies. It is a mixture of
      1 tablespoon olive oil
      1/2 cup soy sauce
      4 tablespoons rice wine vinegar
      3 tablespoons ketchup
      1 tablespoon brown sugar
      1 garlic clove, minced
      1 tablespoon ginger paste
      1/4 teaspoon red pepper flakes
      salt and pepper to taste
      1/2 cup water or chicken broth
      Thanks for reading and happy cooking, Sally

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  29. lets try this again! I just made both the cashew chicken as well as the “better than take out” rice and oh my god! Both sooo delicious, clean and healthy!! Thank you so much for the awesome recipes, my family will be so happy when they get home and dig in to these dishes!

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