If you’re craving the comfort of Chinese takeout but want something fresher and so easy you can make it on autopilot, this Crockpot Cashew Chicken is going to become your new weeknight hero. Imagine juicy chicken thighs coated in a glossy, savory sauce that hits all the right notes—salty, slightly sweet, and full of aromatic garlic and ginger—finished with the satisfying crunch of cashews. And the best part? Your slow cooker does most of the work while your kitchen fills with the most incredible aroma. This is a dish you’ll want to add to your regular lineup, and trust me, the leftovers (if you have any) are just as magical!
Ingredients You’ll Need
The magic of Crockpot Cashew Chicken is how it combines everyday ingredients to create something truly crave-worthy. Each ingredient works in harmony to bring a balance of taste, color, and texture—let’s break down what you need and why every piece matters.
- Chicken Thighs: These stay juicy and tender, soaking up every bit of flavor as they slow cook.
- Cornstarch: Coats the chicken to create a silky texture and helps thicken the savory sauce.
- Black Pepper: Adds a mild heat and depth that complements the other spices beautifully.
- Vegetable Oil: Used for browning the chicken, giving a tasty caramelized exterior that seals in flavor.
- Low-Sodium Soy Sauce: The backbone of the sauce—adds rich umami without making it overly salty.
- Rice Vinegar: Brings tanginess and brightness, balancing out robust flavors.
- Hoisin Sauce: A little sweet, a little smoky—hoisin deepens the flavor profile and gives a beautiful sheen.
- Brown Sugar: Melts into the sauce for a subtle sweetness and glossy finish.
- Garlic: Freshly minced garlic infuses the dish with bold, aromatic notes.
- Fresh Ginger: Grated ginger adds warmth and a faint zing, instantly elevating the taste.
- Red Pepper Flakes (optional): Turn up the heat if you like things spicy—just a pinch will do.
- Unsalted Cashews: Stirred in at the end for crunch, creaminess, and classic cashew chicken flavor.
- Green Onions: For that fresh pop of color and a gentle oniony bite right before serving.
- Sesame Seeds (optional): Sprinkle on top for extra crunch and some visual flair.
How to Make Crockpot Cashew Chicken
Step 1: Coat and Brown the Chicken
Start by tossing your chicken pieces with the cornstarch and black pepper. This isn’t just about taste—coating the chicken gives it a velvety crust and helps lock in moisture. Next, give those pieces a quick sizzle in a hot skillet with vegetable oil. Browning isn’t about cooking them through; it’s that beautiful caramelized exterior that adds flavor and keeps the chicken tender as it simmers away in your slow cooker.
Step 2: Mix the Sauce
While the chicken is getting that golden touch, whisk together your sauce ingredients: soy sauce, rice vinegar, hoisin sauce, brown sugar, freshly minced garlic, ginger, and those red pepper flakes if you’re up for a little kick. It might not look like much, but just wait—this rosy, deeply aromatic sauce brings the entire Crockpot Cashew Chicken together with every spoonful.
Step 3: Slow Cook All the Goodness
Transfer your seared chicken directly to the crockpot, then pour that rich, irresistible sauce right over the top. Give everything a quick stir so every piece is hugged by flavor before popping the lid on. Cook on low for 3 to 4 hours, or choose high for 1 and a half to 2 hours if you’re in a hurry. The slow cooker really works its magic here, melding all the flavors together while keeping the chicken juicy and tender.
Step 4: Add Cashews at the End
This step makes all the difference! During the last 15 minutes of cooking, stir in your unsalted cashews. Waiting until the end keeps them perfectly crunchy, giving that classic bite every great Crockpot Cashew Chicken should have. If you want an extra toasty, nutty flavor, feel free to lightly toast the cashews in a dry skillet beforehand.
Step 5: Garnish and Serve
Once your chicken is cooked through and sauce is bubbling, serve it up over fluffy steamed rice or your favorite noodles. A final shower of green onions and a sprinkle of sesame seeds is the perfect finishing touch, both for looks and freshness. Now, all that’s left is to dig in and enjoy!
How to Serve Crockpot Cashew Chicken
Garnishes
This dish loves a good flourish! Freshly sliced green onions not only add a pop of color but brighten up every bite with a little crunch. Sesame seeds sprinkled on top bring subtle nutty notes and make your Crockpot Cashew Chicken look super inviting. If you like a touch of heat, a light scatter of additional red pepper flakes or even a few cilantro leaves can really elevate the final dish.
Side Dishes
Crockpot Cashew Chicken pairs wonderfully with a mound of steamed jasmine rice, which soaks up every last drop of the glossy sauce. For a little variety, you can spoon it over noodles (like lo mein or rice noodles) for a delicious twist. Steamed or stir-fried veggies—think broccoli, snap peas, or bell peppers—make a colorful, nourishing side that rounds out your meal.
Creative Ways to Present
If you want to impress at your next potluck or family dinner, try serving Crockpot Cashew Chicken in individual bowls or even as a topping for lettuce wraps for a lighter option. For a meal prep win, portion it into containers with rice and veggies for satisfying, stress-free lunches all week. You can even offer a toppings bar with extra cashews, sriracha, and lime wedges so everyone gets to customize their bowl!
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot Cashew Chicken is a happy discovery in the fridge! Simply transfer any cooled leftovers to an airtight container. It will keep nicely for up to four days, making it perfect for meal prep or that quick lunch the next day. Just remember to store any rice or noodles separately for best texture.
Freezing
This recipe is a dream for the freezer! Let the chicken cool completely, then portion it (with sauce) into freezer-safe containers or bags. It will stay fresh for up to three months. For best results, add fresh cashews and garnishes only after reheating, so every bite maintains that craveable crunch.
Reheating
To bring those leftovers back to life, reheat gently on the stovetop over medium-low heat, adding a splash of water if the sauce needs loosening. You can also microwave individual servings—just cover and heat in little bursts, stirring occasionally to ensure even warmth. Fresh toppings at the end will make it taste like it was just made!
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While chicken thighs are more forgiving and stay juicy in the crockpot, chicken breast will work in a pinch. Just be sure not to overcook, as breast meat is leaner and can dry out more easily.
Is this dish gluten-free?
Crockpot Cashew Chicken can be made gluten-free with a couple of easy swaps: use tamari or coconut aminos instead of soy sauce, and double-check that your hoisin sauce and other condiments are gluten-free.
Can I add vegetables to the crockpot?
Definitely! Toss in chopped bell peppers, broccoli, or even snap peas during the last hour of cooking for extra color and crunch. Just remember that veggies cooked too long can get mushy, so timing is key.
How do I make it spicier?
If you crave more heat, don’t hold back on the red pepper flakes! You can also add a swirl of Sriracha or your favorite chili oil either while cooking or as a finishing touch at the table.
What’s the best way to toast the cashews?
For a nutty, aromatic crunch, lightly toast your cashews in a dry skillet over medium heat for a few minutes until just golden and fragrant—watch them closely so they don’t burn. Add them in at the end for maximum crunch and flavor.
Final Thoughts
There’s something wonderfully satisfying about letting your slow cooker do the heavy lifting and ending up with a meal that tastes like a treat. So next time you’re craving something cozy and packed with flavor, let Crockpot Cashew Chicken become your go-to recipe. Give it a try and see why it finds its way onto so many repeat dinner lists—it’s just that tasty!
Print
Crockpot Cashew Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
This Crockpot Cashew Chicken recipe is a flavorful and easy way to enjoy a takeout favorite at home. Tender chicken cooked in a savory sauce with crunchy cashews, this dish is perfect for a weeknight meal or meal prepping for the week.
Ingredients
Chicken:
- 2 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
- ¼ cup cornstarch
- 1 tsp black pepper
Sauce:
- 2 tbsp vegetable oil (for browning)
- â…” cup low-sodium soy sauce
- ¼ cup rice vinegar
- 2 tbsp hoisin sauce
- 2 tbsp brown sugar
- 2 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
- ½ tsp red pepper flakes (optional)
Additional:
- ½ cup unsalted cashews
- 2 green onions (sliced, for garnish)
- sesame seeds (optional, for garnish)
Instructions
- Coat Chicken: Toss chicken pieces with cornstarch and black pepper.
- Brown Chicken: Brown chicken in a skillet but do not cook through.
- Prepare Sauce: Whisk together soy sauce, rice vinegar, hoisin sauce, brown sugar, garlic, ginger, and red pepper flakes. Pour over chicken in the crockpot.
- Cook: Cover and cook on low for 3–4 hours or high for 1½–2 hours, adding cashews in the last 15 minutes.
- Serve: Serve over rice or noodles, garnished with green onions and sesame seeds.
Notes
- Add vegetables like broccoli or bell peppers during the last hour of cooking.
- For extra crunch, toast cashews before adding.
- This dish reheats well for meal prep.
