Crock Pot Cashew Chicken

Serving:
Serve with steamed jasmine rice or brown rice to soak up the flavorful sauce.

Storage:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave, adding a little water or broth if needed to loosen the sauce.

Variations:
Add Veggies:
Add bell peppers, broccoli, or snow peas to the slow cooker for extra flavor and texture.

Use Other Nuts:
If you don’t have cashews, try using almonds or peanuts for a different twist.

FAQ:
Can I make this recipe in the oven instead of a slow cooker?
Yes, you can bake the chicken in the oven at 375°F (190°C) for about 30–35 minutes, then pour the sauce over it before serving.

Is this recipe spicy?
The red pepper flakes add a mild kick, but it’s not overwhelmingly spicy. If you want more heat, you can add extra red pepper flakes or a splash of sriracha.

This Crock Pot Cashew Chicken is the perfect weeknight dinner that’s easy to prepare and full of flavor. Enjoy a homemade meal that’s better than takeout!