Hi Erin
This recipe looks amazing!
I only have a small crock pot. Is it possible to make in a pot on low heat?
I really enjoy your recipes.
Many thanks
Lisa
Lisa, I’ve never tried this and developed the recipe for a 5 or 6-quart slow cooker but I think you could experiment with cutting the recipe in half. If your crock pot is narrow on the bottom, you might want to stir it a few times throughout. If you decide to play around, I’d love to hear how it goe!
I know that feeling of looking down at your plate of takeout, and realizing you’ve eaten it all and you’re disgusting! I like that this is a healthier version, and the flavors sound amazing. Plus, I’m all about the slow cooker.
Anne, I worry that the veggies would overcook under that intense of pressure. You could gently cook it on the stove top though! If you do decide to play around with the Instant Pot though, I’d love to hear how it goes!
Made it and loved it! Great directions and details as always Erin! Aporeciate you saying to check the doneness of veggies early to your liking since crockpots are so different,cause mine was ready 30 mins early. What are we all gonna make next?!?!
Cindy, I am so pleased you enjoyed this so much! Thank you for reporting back (and crockpots can be so different. It drives me nuts sometimes! I am so glad you checked early. Thanks!)
Cheryl, in that case I’d make this Thai Cashew Chicken, but swap the chicken for sautéed tofu instead (I’m afraid the tofu wouldn’t hold up in the slow cooker): https://www.wellplated.com/thai-cashew-chicken/
The only problem I had with this recipe was I did not make enough. It was very good and we just ate it all last night. Ill double it up next time. Thanks for your post. YUM!
Hi Erin! I wanted to check what you thought about using frozen cubed chicken instead of fresh? I typically use frozen chicken with a lot of my slow cooker recipes for ease, but wasn’t sure since you had the first step of cooking it on the stove. Thanks!
Hi Tori! I like to brown it on the stove first to give it the right texture and the cornstarch on the outside helps form the sauce. You could thaw the chicken, pat it dry, then use it as directed though!
This is such a healthy and heavenly dish, Erin! We are so glad to have made this for dinner last night. I do want to come out and let you know that we used hazelnut and walnut instead of cashew because we only realized we ran out the last minute; and we lessened the amount of honey according to our preference of sweetness. Overall, it was still a delight. But we definitely will be trying the cashew for real soon. Thank you!
Hi Jennifer, I worry that the chicken and vegetables would overcook if left that long, which is why I recommend 2 to 3 hours on low. I know that’s not what you were hoping to hear, but I hope if you give the recipe a try you’ll love it!
Made this for dinner last night and it came out fantastic! I used 4 pretty good sized chicken breast and doubled the sauce recipe. I mixed the rice in with the meat and veggies before serving. Really enjoyed and will be making again, thanks!
We really enjoyed this recipe the day I made it but I want to add this didn’t reheat the best. I’m used to cooking extra of everything so we have lunches for the week. This one will stay on the list as a go to, but not for making extra because it didn’t do great on the stove top or the microwave.
My family is enjoying this for dinner and really likes it. The crunchy cashews make the dish. I used frozen broccoli and omitted the cornstarch, and we all liked it.
Just made this with cali rice and my fam of 4 polished it off – even the picky teens (although one didn’t eat the cashews and the other left the red peppers behind). It was very good but 4 stars because more work than I expected. I use the crockpot for a decent meal with minimal prep, but this required more work than I typically do for a weeknight meal. Everyone agreed to put it in the rotation but I made a note that its not a quick “throw together and let it go” meal. But for sure the one-pot yummy protein and veggies makes it a keeper! Thanks!
This looks perfect for a summer dish because I don’t want to use the oven and stove to heat up the house.
EXACTLY my thoughts too Alicia. I hope you love it!
hey girl- this looks oh so yummy!
Thank you Shawnna!!!
Hi Erin
This recipe looks amazing!
I only have a small crock pot. Is it possible to make in a pot on low heat?
I really enjoy your recipes.
Many thanks
Lisa
Lisa, I’ve never tried this and developed the recipe for a 5 or 6-quart slow cooker but I think you could experiment with cutting the recipe in half. If your crock pot is narrow on the bottom, you might want to stir it a few times throughout. If you decide to play around, I’d love to hear how it goe!
I know that feeling of looking down at your plate of takeout, and realizing you’ve eaten it all and you’re disgusting! I like that this is a healthier version, and the flavors sound amazing. Plus, I’m all about the slow cooker.
Danielle, I knew I couldn’t be the only one! I hope you love this version too!
Oooo this looks amazing, do you think it would work in the instant pot?
Anne, I worry that the veggies would overcook under that intense of pressure. You could gently cook it on the stove top though! If you do decide to play around with the Instant Pot though, I’d love to hear how it goes!
This is my kind of eats!!
I hope you love it Gerry!
anything in the crockpot is a keeper in my book! But gah, cashew chicken.. MY FAV!
I love it too Lindsay!!
Made it and loved it! Great directions and details as always Erin! Aporeciate you saying to check the doneness of veggies early to your liking since crockpots are so different,cause mine was ready 30 mins early. What are we all gonna make next?!?!
I meant to give it 5 stars!
Cindy, I am so pleased you enjoyed this so much! Thank you for reporting back (and crockpots can be so different. It drives me nuts sometimes! I am so glad you checked early. Thanks!)
Erin, Do you think tofu could be substituted for the chicken? Sounds delicious but I don’t eat meat. Thanks!!
Cheryl, in that case I’d make this Thai Cashew Chicken, but swap the chicken for sautéed tofu instead (I’m afraid the tofu wouldn’t hold up in the slow cooker): https://www.wellplated.com/thai-cashew-chicken/
The only problem I had with this recipe was I did not make enough. It was very good and we just ate it all last night. Ill double it up next time. Thanks for your post. YUM!
YAYYYYY! Thank you Di Jion. So glad to hear it!
Hi Erin! I wanted to check what you thought about using frozen cubed chicken instead of fresh? I typically use frozen chicken with a lot of my slow cooker recipes for ease, but wasn’t sure since you had the first step of cooking it on the stove. Thanks!
Hi Tori! I like to brown it on the stove first to give it the right texture and the cornstarch on the outside helps form the sauce. You could thaw the chicken, pat it dry, then use it as directed though!
SO into this dish!!!!!
So easy and delicious Erin! I am marking this for back-to-school!
I hope you love love it Heather!
This is the easiest best cashew chicken. My whole family liked it .
i rate it a 5 out of 5.
YAY CAROL! So glad to hear it, thank you!
This is such a healthy and heavenly dish, Erin! We are so glad to have made this for dinner last night. I do want to come out and let you know that we used hazelnut and walnut instead of cashew because we only realized we ran out the last minute; and we lessened the amount of honey according to our preference of sweetness. Overall, it was still a delight. But we definitely will be trying the cashew for real soon. Thank you!
Elizabeth, I am so so happy to hear how much you all enjoyed it, thank you!!
I work so I’m away for 8 hours. WOuld this work at low for 8 hours? Thanks!
Hi Jennifer, I worry that the chicken and vegetables would overcook if left that long, which is why I recommend 2 to 3 hours on low. I know that’s not what you were hoping to hear, but I hope if you give the recipe a try you’ll love it!
Made this for dinner last night and it came out fantastic! I used 4 pretty good sized chicken breast and doubled the sauce recipe. I mixed the rice in with the meat and veggies before serving. Really enjoyed and will be making again, thanks!
Christine, you are on a roll! Thanks so much for reporting back. :)
We really enjoyed this recipe the day I made it but I want to add this didn’t reheat the best. I’m used to cooking extra of everything so we have lunches for the week. This one will stay on the list as a go to, but not for making extra because it didn’t do great on the stove top or the microwave.
Thanks for the update, Christine!
My family is enjoying this for dinner and really likes it. The crunchy cashews make the dish. I used frozen broccoli and omitted the cornstarch, and we all liked it.
Melissa, thanks for reporting back! I’m so glad it was a hit with the whole family.
Just made this with cali rice and my fam of 4 polished it off – even the picky teens (although one didn’t eat the cashews and the other left the red peppers behind). It was very good but 4 stars because more work than I expected. I use the crockpot for a decent meal with minimal prep, but this required more work than I typically do for a weeknight meal. Everyone agreed to put it in the rotation but I made a note that its not a quick “throw together and let it go” meal. But for sure the one-pot yummy protein and veggies makes it a keeper! Thanks!
I’m so happy to hear that this dish was a hit, Kelly! Thank you for sharing this kind review!
Very tasty and great for weekend meal prep. Thanks for sharing!
Thank you for this kind comment, Ana! I’m so happy you loved the recipe!