Crock Pot Cashew Chicken Recipe
This easy high-protein slow cooker cashew chicken is loaded with big, bold flavors and fresh vegetables for a wholesome, delicious meal. Enjoy it with white rice or brown rice for a balanced dinner!
Servings: 8 Servings
Calories: 288kcal
Equipment
Ingredients
- 2.5 to 3 lbs boneless skinless chicken thighs chopped
- ½ yellow onion finely chopped
- 3 cloves garlic minced
- 1 Tbsp fresh ginger peeled and grated
- ¾ cup coconut aminos*
- ¼ cup rice vinegar
- 2 tsp fish sauce optional
- 2 Tbsp gluten-free all-purpose flour regular all-purpose flour, corn starch, or tapioca flour
- 1 red bell pepper chopped
- 1 large crown broccoli chopped into florets
- ⅔ cup raw cashews
- 1 tsp sea salt to taste
Instructions
- Add the chopped chicken thighs, onion, garlic, ginger, coconut aminos, rice vinegar, and fish sauce to your slow cooker and give everything a big stir. Secure the lid and cook on high heat for 2 hours, or until the chicken pieces are tender and cooked through.
- Stir in the flour until combined, then stir in the chopped broccoli, red bell pepper, and cashews. Cook on low heat for 30 more minutes.
- Note: For low heat, cook for 4 to 5 hours, and add the veggies in when there is one hour of cook time remaining. Taste the chicken for flavor and add sea salt and black pepper to your personal taste.
- Serve cashew chicken with white rice, brown rice, or cauliflower rice, and enjoy!
Notes
*Replace the coconut aminos with ⅓ cup low-sodium soy sauce and 3 tablespoons of pure maple syrup.
Nutrition
Serving: 1Serving (of 8) | Calories: 288kcal | Carbohydrates: 12g | Protein: 30g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 135mg | Sodium: 996mg | Potassium: 95mg | Fiber: 1g | Sugar: 6g