365 Days of Slow Cooking: Day 336: Slow Cooker (Crock-pot) Cashew Chicken

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Monday, December 28, 2009

Day 336: Slow Cooker (Crock-pot) Cashew Chicken




Click HERE to get this recipe that my brother-in-law talks about all the time.  It's a yummy Chinese dish you can easily make at home.

Review:
I was not expecting to love this dish, but I did. It was excellent and I am so excited that my year is almost over so I can try it again. It was just a little hot with the red pepper flakes, but not too bad. I'm giving this 5 stars. Tell me if you love it as much as I did.

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35 comments:

  1. I agree with the 5 star rating! This was so good and so easy to make. Everybody had seconds!
    My 5 year old sons comment, "You made this sooo great Mommy!" Of course said with his mouth full of chicken!

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  2. OH SO GOOD!! I have never cooked with thighs before and was a little apprehensive about trying them, but it was FABULOUS! I forgot to put the red pepper in, but it was still super yummy! I agree...5 stars all the way! Oh, by the way...I know your sister Alisha from church in Spokane! Small world!

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  3. Just tried it and my kids - that swear they hate nuts - loved it!

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  4. Are you supposed to cut the chicken up into small bites or cook the chicken thighs whole?

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  5. Stephanie, if you buy the thigh tenders you don't have to cut them up but if you buy the whole thighs then you should cut them up into bite-sized pieces.

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  6. I've only ever purchased chicken breast tenders frozen at Costco... Where do you get thigh tenders? Raw at the meat department of a normal grocery store?

    And do you get water chestnuts and rice wine vinegar in the Asian section of a store?

    Thanks for your help!!

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  7. Loved the recipe. My wife thought it was too spicy though. I doubled all the liquid ingredients except for the red pepper flakes. I also forgot to buy cashews, so..... I substituted water chestnuts. Definitely a 5 to me!

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  8. Do you think it would be as good if I didn't coat the chicken in flour first in order to cut back the carbs/calories? Sounds pretty awesome.

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  9. My family loved this. Thank you!

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  10. Brand-Eye,
    you could try it. What the flour does is add a nice thickness to the sauce. If you leave the flour out, still go ahead and brown the chicken (seasoned with pepper). Then add 1 tbsp of quick cooking tapioca to the other sauce ingredients that are poured on top of the chicken. The tapioca will help thicken things up a bit. Good luck and let me know what you think!

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  11. Anonymous29/9/11 15:35

    Brand-Eye

    I made this using carbalose flour to keep it low carb, and it was delicious!

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  12. This was a great recipe, I substituted soy sauce for oyster sauce and skipped the ginger... Fantastic!

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  13. I almost NEVER comment on recipes, but I have to tell you, this one ROCKED!!!! It was seriously, SO, SO good! My whole family loved it (including my picky eaters) and asked for it on leftover night as well. I served it with steamed broccoli and brown rice. GREAT meal to come home to - thank you!

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  14. Joan, I love this one too! So easy too.

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  15. Why do you discourage chicken breast for this recipe?

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  16. Erin, chicken breasts get really tough in the slow cooker because there isn't enough fat or collagen. Check here for a post about it:

    http://www.365daysofcrockpot.com/2010/08/411-on-chicken-breasts-and-slow-cooking.html

    and

    http://www.365daysofcrockpot.com/2012/01/kitchen-tip-tuesday-keeping-chicken.html

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  17. Anonymous21/5/12 11:16

    Thank You for this quick, easy and tasty recipe. Everyone loved it!!

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  18. Do you ever substitute powdered ginger for fresh? If so, how much powdered form ginger do you put in?

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  19. Tried this recipe today---perfect meal for after Church! This is now going into our rotation!

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  20. Anonymous17/8/12 15:21

    No one found it a lil salty I'm wondering if I did something wrong?

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  21. I don't find it too salty. Maybe next time use a low-sodium soy sauce.

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  22. Do you think it would work as a freezer meal? I am stocking up for after my baby is born... If so, would you just put the raw chicken in the sauce in the freezer bag with the sauce to marinade then cook it all in the crock pot? I know that cooked chicken doesn't freeze as well and doesn't keep as many nutrients as when it's frozen raw. -- Let me know if anyone has tried it. Thanks! It looks delicious!

    -Miranda
    http://lifes-greatest-blessings.blogspot.com/

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    1. was thinking of doing the same thing Miranda? did you try it?

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  23. Miranda, I bet you could totally do it as a freezer meal! Let me know how it turns out.

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  24. This sounds SOOO good! Can wait to try it. Have you ever tried baking it? (I'm sure I shouldn't say this on your site, but crock potting is difficult for me with my work schedule)

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  25. Anonymous14/9/12 16:45

    I am a huge cashew chicken lover, so I was excited when I found this recipe. I have a family of four, and none of us liked this meal. I will not be making this again.

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  26. sorry that you didn't like it.

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  27. Just made it today and it was delicious! I used some sriracha sauce instead of the red pepper flakes. I may add the cashews closer to the end next time so they still have some crunch. I added cut up brocolli for the last 30 minutes and I served over brown rice (the frozen kind from Trader Joe's that you cook in the microwave - so quick and easy!).

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  28. I'm allergic to tomatoes.... any ketchup substitutes?

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  29. I'm not familiar with a ketchup substitute! Sorry :(

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  30. Can I use chicken on the bone? should I cook first as well?

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    Replies
    1. Yes, you can use chicken on the bone. I'd remove the skin first though. Add raw to the crock with the sauce and cook for 6 hours on low.

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