This Slow Cooker Chinese Cashew Chicken is loaded with incredibly tender chicken, wonderfully flavorful sauce and buttery, creamy cashews. It is destined to become a better than AND much healthier than takeout family favorite!
This Best Crockpot Chinese Cashew Chicken uses the easy restaurant velveting technique to produce smooth, tender chicken and the rest of the recipe is a quick whisking and dumping of the sauce ingredients into your crockpot for a dynamic takeout fakeout cashew chicken that you will only want to eat at home!
You know how I love a good slow cooker recipe. In fact, most of my most popular recipes are made in the slow cooker from Mexican Chicken to French Dips to Asian Sweet Chili Sesame Chicken to BBQ Ribs. I looooove the slow cooker method so much because it tenderizes and infuses your chicken or meat with tons of flavor with hardly any effort AKA the ideal recipe. The same goes for this mind blowing, taste bud thrilling Slow Cooker Chinese Cashew Chicken from The Asian Slow Cooker Cookbook by Kelly Kwok.
I was eager to get my hands on Kelly’s book as I’m a big fan of her blog, Life Made Sweeter where she shares classic Asian recipes with a modern spin. Kelly’s book focuses on eliminating the last minute dinner scramble with over 80 gorgeous full color photographed recipes that can be made either in the Slow Cooker or just in One Pot.
As Kelly writes, “Using the slow cooker to create meals I grew up on and have a strong cultural connection with has allowed me to appreciate making meals for my family again. I discovered that you can cook a lot more than soups and stews in the slow cooker… hope these recipes insipre YOU to use your slow cooker in ways you never thought possible.”
From Chapter Ditch The Takeout that recreates classic dishes that will rival your favorite takeout including this Slow Cooker Chinese Cashew, ChickenChicken Lo Mein, General Tso’s Chicken and Beef & Broccoli, to Chapter 5 Ingredients or Less that is full of recipes that are perfect for busy days when you don’t have time to grocery shop including Chinese Five-Spice Pork Tenderloin, Sriracha Chicken Chili Wings and Thai Pumpkin Curry Soup to Chapter Skip the Stovetop featuring Bánh Mì Sandwiches, Hoisin Chili Chicken Tacos, Honey Garlic Chicken Sliders and Mango Asian Turkey Wraps, (and so much more!) Kelly’s Cookbook is packed with flavor bursting approachable recipes plus a variety of slow cooker tips, tricks and tools and how to stock a pantry for Asian cooking.
You will LOVE the Asian Slow Cooker Cookbook! It makes a wonderful birthday gift, bridal gift, graduation gift or gift to YOU just because! It can be ordered on Amazon HERE or Barnes & Noble HERE. And of course, makes a wonderful Slow Cooker Chinese Cashew Chicken!
To give you a taste of the deliciousness that is The Slow Cooker Asian Cookbook, I am excited to share Kelly’s Slow Cooker Cashew Chicken with you all. The multidimensional sauce with the buttery rich punch of cashews is perfection and the chicken is oh so tender due to the process of velveting. Velveting takes just a couple extra minutes but is SO worth it!
If you have wondered how Chinese restaurants attain such smooth, tender chicken, it is through this simple velveting process which is essentially coating chicken or meat in baking soda. The baking soda tenderizes the chicken by breaking down the chicken fibers. You truly can taste the textural difference (but not the baking soda)!
In many stir fry recipes, you would wash off the baking soda after 30 minutes or so, but in this cashew chicken, you also combine the baking soda with cornstarch, salt and pepper which not only adds flavor to the chicken but protects it from the heat of the slow cooker and allows it to cook evenly.
The Slow Cooker Chinese Cashew Chicken Sauce is a quick whisking of all your favorite Asian sauce components in perfect proportion: soy sauce, chicken broth, oyster sauce, Chinese rice wine, honey, sesame oil, garlic, ginger and red pepper flakes. I also added 1 tablespoon Asian Sweet Chili Sauce to the recipe that was not in Kelly’s original that you can feel free to leave out but I think almost everything is better with Asian Sweet Chili Sauce and its subtle sweet heat.
After you stir fry your chicken to lock in the flavor, add it to the slow cooker along with your sauce and cook on low for about 3 hours then stir in your cornstarch slurry, bell peppers and UNSALTED cashews. Don’t be tempted to use salted cashews or your dish will be disastrously salty! Also, you can definitely add more vegetables at the same time you add your bell peppers, as broccoli, peppers, etc. only take about 30 minutes in the slow cooker on high.
As I’ve noted in the recipe, if you like a thicker sauce, then I recommend removing the liquid from the slow cooker at the end of cooking and simmering it for just a couple minutes on the stove until thickened then adding it back to the slow cooker. I don’t know if its because I have an extra large slow cooker, but this seems to be my preferred method for extra thick sauce in most crockpot recipes. It only takes minutes and works like a charm.
And your whole family will be charmed by this Slow Cooker Chinese Cashew Chicken from the Slow Cooker Asian Cookbook! Get yours today!
If you love Chinese fakeout takeout, be sure to check out my Beef and Broccoli, Mongolian Chicken, Mongolian Beef, Sesame Chicken, General Tso’s Chicken, Sweet and Sour Chicken, Kung Pao Shrimp, Honey Lemon Chicken, Pineapple Ginger Chicken, Coconut Cashew Chicken, just to name a few!
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Source: Slow Cooker Asian Cookbook by Kelly Kwok, very slightly adapted
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