Crock Pot Cashew Chicken: A Deliciously Easy and Flavorful Meal

Serving: Serve this dish over rice or with steamed vegetables like broccoli or bell peppers for a complete meal. The cashews provide a nice crunch that pairs well with the tender chicken and savory sauce.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove. You can also freeze leftovers for up to 3 months—just be sure to allow it to cool before freezing.
Variations
Spicy Cashew Chicken: If you like a bit of heat, increase the amount of red pepper flakes, or add a splash of sriracha to the sauce.
Vegetarian Option: For a vegetarian version, substitute the chicken with tofu or tempeh and cook in the same sauce.
Nut-Free: If you need a nut-free version, simply omit the cashews and replace them with sliced water chestnuts or other crunchy vegetables for texture.
FAQ
Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, chicken thighs work great in this recipe as they’re more flavorful and juicy. Just be sure to cut them into bite-sized pieces before adding them to the Crock Pot.

Q: Can I add vegetables to this dish?
A: Absolutely! You can add vegetables like bell peppers, carrots, or snap peas to the Crock Pot along with the chicken for added flavor and nutrition. Add them in during the last hour of cooking to prevent them from getting too soft.

Q: Is this dish gluten-free?
A: The recipe as written is not gluten-free due to the soy sauce. However, you can use gluten-free soy sauce or tamari to make it a gluten-free meal.

Crock Pot Cashew Chicken is a flavorful, easy-to-make dish that’s perfect for busy nights. With minimal prep and a slow-cooked finish, it’s a winning recipe that will quickly become a family favorite!