Crock Pot Cashew Chicken

We have a favorite Thai restaurant called Hot Basil that we dine in far more frequently than we should. It’s kind of a hole-in-the-wall in the middle of a strip mall, but it’s, hands down, the kids’ favorite place to eat and their order is always the same: Cashew Chicken with Vegetables. They do a perfect job of making it not-too-spicy, not-too-salty, hint of ginger, and layered with lots of fresh veggies.

As our fall gets busier and busier, I wondered if I could do an at-home version of our favorite meal. Since my afternoons are filled with kid activities, I decided to try a crock pot version. While we all agree it’s not the same as a stir-fry, we liked the tender chicken part even better.

This one won’t replace our favorite restaurant, but it’s a nice, easy-peasy crock pot meal to throw into the rotation. Minimal effort and everyone cleaned their plates. That’s the definition of dinner success, right?

p.s. we really prefer the low-sodium soy sauce in this — otherwise it’s too salty for us.

Crock Pot Cashew Chicken

Crock Pot Cashew Chicken


1 lb boneless, skinless chicken breast

1/3 cup reduced sodium soy sauce

1/4 cup rice wine vinegar

1/4 cup ketchup

2 Tablespoons brown sugar

2 garlic cloves, minced

1 1/2 teaspoons grated fresh ginger

1/4 teaspoon red pepper flakes

1 cup cashews

1 package frozen stir fry veggies

Brown rice

Cilantro for garnish


Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. During the last 30 minutes, shred chicken and add frozen stir fry veggies; stir to combine. Add cashews and stir. Serve over rice. Makes 4-6 servings.

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