Take-out Tuesday, Slow Cooker Sweet Chili Cashew Chicken

the Painted Apron

5 years ago

Yay! Crock pot season has begun!!

Fall means supper simmering in the slow cooker filling your home with tantalizing aromas!

This slow cook chicken is family friendly, easy to put together and can cook while you’re busy finishing up your afternoon errands

It is tangy and sweet, can be served alone or over rice or noodles, and can be garnished at the end so your more picky eaters don’t have to deal with “the green things!”

Cut boneless chicken into 1 inch pieces {I used chicken tenders to make cutting even easier} and place the pieces in a large ziplock bag with cornstarch and pepper

Give the chicken a quick saute in a skillet with a little oil

Turn pieces to get both sides golden

Place chicken in slow cooker and top with carrots

Combine sauce ingredients and pour over all

Set cooker to low and 4 hours later, dinner is ready!

Garnish with green onions and cashews and serve in a bowl or over noodles or rice

Slow Cooker Sweet Chili Cashew Chicken

Course Main Course

Cuisine Asian

Keyword Asian chicken, cashew chicken, slow cooker chicken, sweet chili cashew chicken, sweet chili chicken

Prep Time 15

Cook Time 4

Servings 4

Equipment

slow cooker

Ingredients

2 lbs boneless chicken cut into 1 inch chunks
3 Tablespoons Cornstarch
½ tsp black pepper
1 Tbsp canola oil
3/4 cup low sodium soy sauce
1/3 cup rice wine vinegar
1/3 cup ketchup
1/4 cup sweet chili sauce
3 T brown sugar
2 garlic cloves minced
1 tsp ginger paste*
¼ tsp red pepper flakes {optional}
12 oz. baby carrots
1 cup cashews
2 green onions tops chopped

Instructions

Combine cornstarch and pepper in resealable food storage bag.
Add chicken. Shake to coat with cornstarch mixture.
Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
Top with carrots.
Combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, and optional pepper flakes, in a measuring cup.
Pour over chicken and carrots.
Cover and cook on LOW for 3 to 4 hours. Garnish with cashews and green onions. Serve in a bowl or over noodles or rice.