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Unorthodox Cashew Chicken

Crockpot Cashew Chicken


  • 2 pounds boneless, skinless chicken breast tenders
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1/4 cup soy sauce
  • 2 green onions, green parts only, cut into 1-inch pieces
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon brown sugar
  • 1 garlic clove, minced
  • 1/2 teaspoon grated fresh ginger
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup cashews


  1. Combine flour and pepper in a large zip-top bag. Add chicken. Shake to coat with flour mixture.
  2. Heat oil in skillet over medium-high heat. Brown chicken for about 3 minutes on each side.
  3. Place chicken in slow cooker.
  4. Combine soy sauce, green onions, vinegar, ketchup, sugar, garlic, ginger and pepper flakes; pour over chicken.
  5. Cook on LOW for 3 to 4 hours.
  6. Add cashews and stir.
  7. Serve over rice.

Yield: 4 to 6 servings

You can double the sauce recipe if you want to have some to pour over the chicken and the rice.

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