Get ready for a delicious adventure with Crockpot Cashew Chicken, a dish so crave-worthy and comforting, it’ll quickly become a household favorite. Imagine tender morsels of chicken simmering in a sweet-and-savory sauce, topped with crunchy roasted cashews and fresh green onions, all served over fluffy rice. This recipe brings the bold flavors of your favorite takeout right to your own kitchen—without any fuss or complicated steps. Plus, your slow cooker does most of the work!
Ingredients You’ll Need
The beauty of Crockpot Cashew Chicken is how a handful of everyday ingredients come together for something truly special. Every addition has its purpose, contributing depth, color, or a satisfying crunch to the final meal.
- Chicken thighs: These stay juicy and flavorful, even after hours of slow cooking. Bite-sized pieces soak up every bit of sauce.
- Cornstarch: It gives the chicken a lovely, light coating and helps naturally thicken the sauce as everything cooks.
- Salt & pepper: Simple but necessary to enhance all the other flavors.
- Vegetable oil: Just enough to get that irresistible golden crust on the chicken pieces before they hit the crockpot.
- Low-sodium soy sauce: Brings that unmistakable umami punch without overwhelming saltiness.
- Rice vinegar: It adds a little tang to balance out the sweetness and round out the sauce’s profile.
- Ketchup: Unexpected, but its gentle sweetness and touch of acidity help create the perfect glaze for the chicken.
- Sweet chili sauce: Delivers a mild kick and a glossy finish—plus a gorgeous color!
- Brown sugar: A touch of caramel sweetness that deepens the sauce’s flavor.
- Garlic & fresh ginger: These aromatics add punchy, fresh flavor and make the dish taste like takeout (but better).
- Crushed red pepper flakes (optional): Brings gentle heat; add as much or as little as you like.
- Unsalted roasted cashews: The star garnish! Crunchy, buttery nuts take this chicken to new heights.
- Green onions: For a pop of color and sharp, fresh bite right at the end.
- Cooked white or brown rice: The essential base to soak up every drop of that luscious sauce.
How to Make Crockpot Cashew Chicken
Step 1: Prep and Coat the Chicken
Start by seasoning your chicken thighs with salt and pepper, then toss them in cornstarch until each piece is lightly dusted. The cornstarch not only helps the chicken brown beautifully, but will also thicken the sauce later, making the finished Crockpot Cashew Chicken glossy and irresistible.
Step 2: Sear the Chicken
Heat the vegetable oil in a skillet over medium-high. Sear the chicken in batches, 2–3 minutes per side, just until they take on a golden color. This quick step locks in juiciness and gives you that takeout-style flavor. Don’t skip it—browned bits are the secret to the best Crockpot Cashew Chicken!
Step 3: Add Chicken to the Crockpot
Transfer your browned chicken pieces straight into the crockpot. If you have any golden bits stuck to the pan, scrape them in too—those are pure flavor!
Step 4: Mix and Pour the Sauce
In a bowl, whisk together the low-sodium soy sauce, rice vinegar, ketchup, sweet chili sauce, brown sugar, minced garlic, grated ginger, and red pepper flakes. Pour this aromatic mixture over the chicken, making sure everything gets a good coating.
Step 5: Slow Cook to Perfection
Set your crockpot to low and cook for 3–4 hours (or high for 1 ½–2 hours) until the chicken is wonderfully tender and the sauce has thickened. Your kitchen will soon smell amazing—like a promise of something delicious on its way.
Step 6: Finish with Cashews and Green Onions
About 30 minutes before serving, gently stir in the roasted cashews and green onions. These last-minute additions keep their crunch and color, making every bite of Crockpot Cashew Chicken layered with texture and brightness.
Step 7: Serve and Enjoy
Spoon the saucy chicken over freshly cooked rice, making sure to ladle plenty of extra sauce, cashews, and green onions on top. Grab your chopsticks or a fork and dig in!
How to Serve Crockpot Cashew Chicken
Garnishes
Go the extra mile with a little flourish! Sprinkle over more sliced green onions or even a handful of sesame seeds for added crunch and a pretty finish. A few chopped cilantro leaves add a bright, herbal note that pairs perfectly with the warmth of Crockpot Cashew Chicken.
Side Dishes
For a truly satisfying meal, serve your Crockpot Cashew Chicken with steamed broccoli, sautéed snap peas, or crisp bell pepper strips. A quick cucumber salad or some pickled veggies on the side can help balance the richness and add freshness.
Creative Ways to Present
Try spooning the chicken into lettuce cups for a hands-on appetizer, or nestle it on top of a grain bowl with quinoa and extra veggies. You can even use leftovers to stuff steamed bao buns or make a playful Asian-inspired wrap. The possibilities for showing off Crockpot Cashew Chicken are as endless as your imagination!
Make Ahead and Storage
Storing Leftovers
Crockpot Cashew Chicken keeps beautifully in the fridge. Just let it cool to room temperature and pack it into an airtight container. It’ll stay fresh and flavorful for up to 4 days, making it perfect for meal prep or next-day lunches.
Freezing
This dish is freezer-friendly. Store cooled portions (rice and chicken separately, if possible) in zip-top bags or containers for up to 3 months. Just keep in mind, cashews will soften a bit after freezing, but the flavors develop even more as it sits.
Reheating
Reheat Crockpot Cashew Chicken gently in the microwave or on the stovetop with a splash of water or chicken broth to bloom the sauce back to life. Top with a few fresh cashews and green onions if you have them, and it’ll taste almost better than day one.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works well for Crockpot Cashew Chicken if you prefer a leaner cut. Just check for doneness a little earlier, as breast meat can dry out faster in the slow cooker.
How can I make this recipe gluten-free?
Swap out the soy sauce for tamari or a certified gluten-free alternative. Every other ingredient should already be gluten-free, but double-check your chili sauce and ketchup to be sure.
Can I add more vegetables to the crockpot?
Definitely! Broccoli florets, sliced bell peppers, or snow peas can all go in for the last 30 minutes of cook time. This adds crunch and vibrant color while making your Crockpot Cashew Chicken an even more complete meal.
Is it necessary to brown the chicken first?
While you technically could skip this step, taking a few extra minutes to brown the chicken adds amazing flavor and helps the sauce cling to every piece. It truly makes a difference, so I encourage you not to skip it if possible.
How spicy is this dish?
Crockpot Cashew Chicken gets a mild kick from the sweet chili sauce and optional red pepper flakes. You can easily scale the heat up or down by adjusting the amount of red pepper, so it’s kid-friendly or as fiery as you like.
Final Thoughts
If you’re in search of a meal that combines ease, comfort, and show-stopping flavor, Crockpot Cashew Chicken is about to be your new weeknight champion. Every bite delivers tender chicken, a crave-worthy sticky sauce, and all the nutty crunch you could wish for. Give it a try—you’ll be hooked from the very first taste!
Print
Crockpot Cashew Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
A flavorful and easy-to-make crockpot cashew chicken recipe that is perfect for a delicious Asian-inspired meal. Tender chicken pieces cooked in a savory sauce with crunchy cashews, served over rice.
Ingredients
Chicken:
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tablespoons cornstarch
- Salt and pepper to taste
- 1 tablespoon vegetable oil
Sauce:
- 3/4 cup low-sodium soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons ketchup
- 2 tablespoons sweet chili sauce
- 2 tablespoons brown sugar
- 2 garlic cloves, minced
- 1 teaspoon fresh grated ginger
- 1/2 teaspoon crushed red pepper flakes (optional)
Additional:
- 1 cup unsalted roasted cashews
- 1/2 cup chopped green onions
- Cooked white or brown rice for serving
Instructions
- Prep Chicken: Season chicken with salt, pepper, and coat with cornstarch.
- Brown Chicken: Brown chicken pieces in a skillet.
- Prepare Sauce: Whisk together soy sauce, rice vinegar, ketchup, sweet chili sauce, brown sugar, garlic, ginger, and red pepper flakes.
- Cook in Crockpot: Transfer chicken to crockpot, pour sauce over, and cook on low for 3-4 hours or high for 1 ½ – 2 hours.
- Add Cashews: Stir in cashews and green onions 30 minutes before serving.
- Serve: Serve hot over rice.
Notes
- For a gluten-free version, use tamari instead of soy sauce.
- Add steamed broccoli or bell peppers for extra veggies.
Your email address will not be published. Required fields are marked *