I am always looking for a new and different slow cooker meal. I personally could eat a tomato-based sauce with meat over rice, pasta, polenta, you-name-it every day. My husband would prefer something new every now and then, which is fair.
So this time, I attempted to make a takeout favorite — Slow Cooker Cashew Chicken!
This recipe is really simple, but it can become a legit salt lick if you aren’t careful about your ingredients. Be sure to use lower sodium soy sauce and unsalted cashews!
Ingredients:
- 3 lbs boneless skinless chicken (breasts and/or thighs)
- 1/4 cup cornstarch
- 1 tablespoon peanut oil (or canola oil)
- 1/2 cup ketchup
- 1 cup low sodium soy sauce (use a wheat free soy sauce to make gluten free)
- 1/2 cup rice vinegar
- 1/4 cup sweet chili dipping sauce
- 1/4 cup light brown sugar
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 green or red bell pepper, chopped
- 2 cups unsalted cashews