Crock Pot Cashew Chicken Recipe

Serving: This dish pairs wonderfully with steamed jasmine rice, brown rice, or even cauliflower rice for a low-carb option. You can also serve it with stir-fried vegetables or a side salad.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove.
Variations
Add Vegetables: For extra flavor and texture, add sliced bell peppers, onions, or snap peas to the slow cooker along with the chicken.
Spicy Version: Increase the amount of red pepper flakes or add a bit of chili paste to make the dish spicier.
Nut-Free Option: If you’re allergic to cashews or prefer a nut-free option, you can leave out the cashews or substitute with toasted sesame seeds for added crunch.
FAQ
Can I use chicken breast instead of thighs?
Yes, chicken breast works well in this recipe. Just be mindful not to overcook it, as chicken breast can become dry if cooked too long.

Can I skip searing the chicken?
Yes, you can skip the searing step if you’re short on time. The chicken will still cook through in the slow cooker and will absorb the sauce’s flavors.

How can I make this dish gluten-free?
To make this dish gluten-free, simply use gluten-free soy sauce or tamari in place of regular soy sauce.

Can I freeze leftovers?
Yes, you can freeze the Crock Pot Cashew Chicken for up to 3 months. Allow it to cool completely before transferring to an airtight container or freezer bag. Reheat thoroughly before serving.

Enjoy this Crock Pot Cashew Chicken for a simple, delicious meal that’s full of flavor and perfect for a hassle-free dinner!