Cashew chicken is a Chinese take-out favorite, but this healthier version is easy to make at home in the slow cooker. Look for cauliflower rice in the frozen vegetable section of the grocery store.
Heat a fry pan over medium-high heat and add the oil.
Season the chicken with salt and pepper and add to the hot pan. Cook, stirring occasionally, until well browned, about 2-3 minutes.
Transfer the browned chicken to the bowl of a slow cooker. Add the chopped eggplant.
In a small bowl, combine the soy sauce, rice wine vinegar, chicken broth or water, chili flakes, honey, garlic, and ginger. Pour the sauce over the chicken.
Cover and cook on low for 2-3 hours. About 30 minutes prior to serving, add the bell pepper and cashews, stir to combine, and return the lid to the pot to finish cooking.
Top with sliced green onions if desired, and serve over cauliflower rice.
Recipe Notes
Adapted from A Sweet Pea Chef at https://www.asweetpeachef.com/slow-cooker-cashew-chicken/, by Lacey Baier.