Skinny Slow Cooker Cashew Chicken Recipe Is Fantastic (7 Ingredients) by Sarah Amona
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Put that wok and oil for frying away! This easy cashew chicken recipe cooks in a slow cooker, so you have time to do other things while it becomes delicious. And it's a healthier version of cashew chicken with less sugar. Perfect!
Chicken breast is cut into bite-sized pieces before being coated in a sauce made with reduced-sodium soy sauce, reduced-sugar ketchup, red wine vinegar, a sugar substitute, garlic and ginger. The chicken cooks for four to eight hours in a slow cooker until cooked through and tender. Cashews and green onions complete the Asian recipe.
Serve this slow-cooked easy skinny cashew chicken over brown rice or quinoa for a healthy dinner the whole family will dig into. Pack the leftovers for lunch the next day.
Cuisine: Asian
Prep Time: 5 minutes
Cook Time: 2 1/2 to 3 hours
Total Time: 2 1/2 to 3 hours
Servings: 4
Ingredients
- 1 1/2 pounds (24 ounces) chicken breasts, cut into 1-inch pieces
Sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons reduced-sugar ketchup
- 2 tablespoons rice wine vinegar
- 1 packet stevia (or sweetener of choice)
- 1 teaspoon minced garlic
- 1/4 teaspoon ground ginger
Optional Garnishes
- 1 ounce cashews, chopped
- sliced green onions
Recipe Notes
- You could use boneless, skinless chicken thighs instead of breasts.
- Use your favorite sugar substitute for this recipe. Not a fan of sugar substitutes? Use regular cane sugar.
- Store any leftovers in an airtight container in the fridge. Reheat in the microwave.
Here's how to make it:
- Spray a nonstick skillet with cooking spray. Season the chicken with salt and pepper, if desired. Brown chicken in the skillet, stirring occasionally, for about 3 to 4 minutes. (It will continue to cook in the slow cooker.) Add chicken to the slow cooker.
- To make the sauce, combine soy sauce, ketchup, vinegar, sweetener of choice, garlic and ginger in a small bowl. Pour the sauce over chicken. Gently toss chicken with sauce to coat.
- Cook on low for 2 1/2 to 3 hours. Since the chicken is browned in the skillet first, it doesn't need a lot of time in the slow cooker. This method results in moist, chunks of chicken. If you want the chicken to be shredded in texture, you can use whole raw chicken breasts and cook on high for 4 hours or low for 8 hours. Then shred the chicken with a fork after cooking. Garnish with cashews and sliced green onions.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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