Crockpot Cashew Chicken

There is just something about chicken and some form of peanut that makes me a happy Momma. I made this a healthy and hearty dish by serving it with………just broccoli. Yep, just broccoli. Why not, the chicken and peanuts pack the protein. I know nuts are high in fat and I didn’t want to add in more calories by adding a pasta or rice so I went with it. It was perfect. I didn’t even miss the side of carb! I originally went on the search for a crockpot dish that was healthy and maybe even beach body approved. Then one day on Facebook a friend of mind that is a beach body coach posted a Cashew Chicken recipe! I knew I had to try it! I’m not sure if it’s actually #beachbody approved but to me it is!

Crockpot Cashew Chicken2


1 1/2 lbs. boneless skinless chicken breasts, cut into 2 inch cubes
¼ cup whole wheat flour
½ tsp black pepper
1 Tbsp olive oil
¼ cup low-sodium soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
2-3 garlic cloves, minced
1 Tbsp grated fresh ginger
½ tsp red pepper flakes
½ cup whole cashews


Cut chicken into large, 1½-inch pieces. Combine flour and pepper in ziplock bag, add chicken, and shake to coat with flour mixture.

Heat oil in large skillet over medium-high heat. Add chicken to skillet and brown chicken about 2 minutes on each side; transfer chicken to the slow cooker.

Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.

Cook on low for 3 to 4 hours. Add cashews and stir. Serve with steamed broccoli, over rice or noodles. Oh and this dish really reheats well! I want to say maybe even better than the original!

Crockpot Cashew Chicken

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