Slow Cooker Cashew Chicken with Bell Peppers
Tender chicken breast pieces slow-cooked with crisp bell peppers, roasted cashews, and a savory-sweet sauce made with soy sauce, rice vinegar, and stevia. This one-pot meal delivers classic Asian-inspired flavors with minimal prep work. The slow cooking process ensures the chicken stays juicy while allowing the vegetables to retain their texture. Perfect for busy weeknight dinners when you want a satisfying meal ready when you get home.
Ingredients
- 12 ounce boneless skinless chicken breast
- 5 ½ ounce green bell pepper
- 1 ¼ ounce cashews, dry roasted, unsalted
- 1 clove garlic
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ⅛ cup green onions
- ¼ cup olive oil
- 2 teaspoon soy sauce
- 1 teaspoon rice vinegar
- 1 package stevia leaf noncaloric sweetener, green packet
Instructions
- 1
Cut chicken breasts into 2-inch cubes and place in bottom of crock pot
- 2
Add chopped green bell pepper, whole cashews, minced garlic clove, ginger, salt, pepper, and chopped green onion to crock pot
- 3
Whisk together olive oil, soy sauce, rice vinegar, and stevia in a small bowl
- 4
Drizzle sauce over ingredients in crock pot
- 5
Cook on high for 4 hours
- 6
Optionally cook with lid off for 30 minutes to 1 hour to reduce liquid
Tips
Cut chicken into uniform 2-inch pieces for even cooking throughout the slow cooking process.
Remove the lid during the last 30-60 minutes if you prefer a thicker sauce with less liquid.
Good to Know
Refrigerate leftovers for up to 3 days in sealed containers.
Can prep ingredients the night before and refrigerate in slow cooker insert.
Serve over cauliflower rice or with steamed vegetables for a complete low-carb meal.
Common Mistakes
Don't skip cutting chicken into uniform pieces to avoid uneven cooking.
Don't lift the lid frequently during cooking to maintain consistent temperature.
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I use frozen chicken breasts?
Yes, but increase cooking time by 1-2 hours and ensure internal temperature reaches 165°F before serving.
What if I don't have stevia packets?
You can substitute with 1 teaspoon honey, maple syrup, or skip the sweetener entirely for a more savory dish.
How long will leftovers keep?
Store refrigerated for up to 3 days or freeze for up to 3 months in airtight containers.