Crockpot Cashew Chicken

If you love the sweet, savory, and nutty flavors of Chinese takeout, this Crockpot Cashew Chicken will become a new favorite in your kitchen. It’s the perfect easy weeknight dinner — tender chunks of chicken coated in a sticky soy-garlic sauce with a satisfying crunch of cashews. The best part? You can make it all in your slow cooker with almost no effort. Just toss everything in, set it, and come back to a meal that tastes better than takeout.

Why You’ll Love This Recipe

This dish captures everything we crave about Chinese-style cashew chicken: rich flavor, balanced sweetness, and the signature crunch from roasted cashews. But unlike takeout, this version is made at home with real ingredients and no mystery oils or additives. It’s budget-friendly, family-approved, and incredibly satisfying. Plus, using the crockpot means minimal cleanup and hands-off cooking — ideal for busy weeknights or lazy weekends.

The slow cooker allows the chicken to absorb the sauce gradually, infusing it with deep umami flavor while keeping it tender and juicy. Once the cashews are stirred in, they add that irresistible nutty texture that makes every bite delicious.

Ingredients You’ll Need

Here’s what you’ll need to make this amazing Crockpot Cashew Chicken:

• 2 pounds chicken breasts (boneless, skinless) – Cut into bite-sized pieces for faster, even cooking. Chicken thighs can also be used if you prefer a richer flavor.

• ¼ cup all-purpose flour – Helps the chicken brown beautifully and gives the sauce a slightly thickened texture.

• ½ teaspoon black pepper – Adds mild heat and balances the sweetness of the sauce.

• 1 tablespoon canola oil – For browning the chicken before it goes into the slow cooker.

• 1 cup low-sodium soy sauce – The base of the sauce, adding that savory umami flavor.

• ½ cup rice vinegar – Provides a mild tang that balances the sweetness of the sauce.

• ½ cup ketchup – Gives a touch of sweetness, acidity, and that signature reddish glaze.

• 4 tablespoons brown sugar – Sweetens the sauce and enhances caramelization.

• 4 garlic cloves, minced – For that unmistakable garlicky aroma.

• 1 teaspoon fresh ginger, grated – Adds warmth and depth of flavor.

• ½ teaspoon red pepper flakes – Optional, but adds a gentle kick to the sauce.

• ½ cup unsalted cashews – Stirred in at the end for crunch and flavor.

Step-by-Step Instructions

Step 1: Coat the chicken.
In a resealable food storage bag, combine flour and black pepper. Add the chicken pieces and shake well until all the pieces are evenly coated. This step gives the chicken a light crust and helps the sauce cling better later on.

Step 2: Brown the chicken.
In a large skillet, heat the canola oil over medium-high heat. Add the coated chicken and brown it for about 2 minutes on each side — just until golden. You’re not cooking it all the way through; you just want to develop flavor.

Step 3: Mix the sauce.
In a small bowl, whisk together soy sauce, rice vinegar, ketchup, brown sugar, garlic, ginger, and red pepper flakes. This combination gives you that sweet-savory sauce you know and love from Chinese takeout.

Step 4: Slow cook.
Transfer the browned chicken to your slow cooker. Pour the sauce mixture over the top, making sure every piece of chicken is coated. Cover with the lid and cook on LOW for 2 to 3 hours or until the chicken is tender and cooked through.

Step 5: Add the cashews.
Once the chicken is fully cooked, stir in the unsalted cashews. The cashews should be added at the end so they stay crunchy. Serve immediately while hot.

Serving Suggestions

This Crockpot Cashew Chicken pairs perfectly with:

• Steamed Jasmine or Basmati rice – Classic pairing to soak up that flavorful sauce.

• Cauliflower rice – For a low-carb option that keeps it healthy.

• Stir-fried vegetables – Such as broccoli, bell peppers, or snow peas to add color and nutrients.

• Noodles – For an easy “cashew chicken lo mein” twist.

You can also garnish with sliced green onions, sesame seeds, or a drizzle of toasted sesame oil for a restaurant-style finish.

Tips for Perfect Cashew Chicken

• Don’t skip browning the chicken. This step locks in flavor and helps prevent the chicken from turning mushy in the crockpot.

• Avoid overcooking. Two to three hours on LOW is ideal. Any longer and the chicken might dry out.

• Use low-sodium soy sauce. It prevents the dish from becoming overly salty.

• Add cashews at the end. Adding them too early will make them soft instead of crunchy.

• Adjust sauce thickness. If your sauce is too thick, stir in a little chicken broth until it reaches your desired consistency.

Variations and Substitutions

• Chicken thighs – Swap chicken breasts for boneless thighs for a juicier, richer flavor.

• Spicy version – Add more red pepper flakes or a splash of Sriracha.

• Vegetarian – Replace chicken with tofu or cauliflower for a plant-based option.

• Gluten-free – Use tamari instead of soy sauce and a gluten-free flour alternative.

• Nut-free – Substitute cashews with roasted chickpeas for a crunchy alternative.

Stovetop Method

If you don’t have a slow cooker, you can still make this recipe easily on the stovetop:
After browning the chicken, leave it in the skillet. Pour the sauce mixture directly over the chicken, cover, and simmer on low heat for about 30–40 minutes until the chicken is fully cooked (165°F). Stir occasionally to prevent sticking.

If the sauce becomes too thick, simply add some chicken broth to thin it out.

Storage and Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze for up to 2 months in a freezer-safe bag. Thaw overnight before reheating.
Reheat: Warm gently in a skillet or microwave. Add a splash of water or broth if the sauce thickens too much.

Pro Tips

• Double the sauce if you like it extra saucy — perfect for serving over rice.

• Toast your cashews lightly before adding them for an extra layer of flavor.

• Add a handful of chopped bell peppers or snap peas during the last hour for added color and crunch.

• If you’re short on time, you can skip browning the chicken — but you’ll lose a bit of depth in flavor.

FAQs

Can I use chicken thighs instead of breasts?
Absolutely! Boneless chicken thighs work beautifully and tend to stay juicier.

Can I cook this on high?
Yes, cook on HIGH for about 1½ to 2 hours, but for the most tender results, low and slow is better.

Why coat the chicken in flour first?
The flour helps create a slightly crispy coating when browning and thickens the sauce as it cooks.

Can I make it ahead of time?
Yes. You can prepare all the ingredients ahead and refrigerate them in the slow cooker insert overnight. In the morning, just place it in the crockpot and cook as directed.

How do I make it less salty?
Use low-sodium soy sauce and unsalted cashews, or replace part of the soy sauce with chicken broth.

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Crockpot Cashew Chicken Recipe with Nutrition Facts

Crockpot Cashew Chicken
Better than takeout — tender chicken cooked in a savory soy-garlic sauce with crunchy cashews. Easy, delicious, and ready in just a few hours.

Duration:
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 6
Calories: 313 kcal

Ingredients
2 pounds chicken breasts (boneless, skinless), cut into small pieces
¼ cup all-purpose flour
½ teaspoon black pepper
1 tablespoon canola oil
1 cup low-sodium soy sauce
½ cup rice vinegar
½ cup ketchup
4 tablespoons brown sugar
4 garlic cloves, minced
1 teaspoon grated fresh ginger
½ teaspoon red pepper flakes
½ cup unsalted cashews

Instructions

1. Combine flour and pepper in a food storage bag. Add chicken and shake to coat.

2. Heat oil in a skillet and brown chicken for 2 minutes on each side.

3. Place chicken in the slow cooker.

4. Mix soy sauce, vinegar, ketchup, brown sugar, garlic, ginger, and pepper flakes in a bowl and pour over chicken.

5. Cook on LOW for 2–3 hours. Stir in cashews before serving.

Stovetop Option:
Cook chicken in a skillet, add sauce, cover, and simmer 30–40 minutes until chicken is cooked. Thin sauce with broth if needed.

Nutrition Facts (per serving):
Calories: 313 kcal
Carbohydrates: 16 g
Protein: 36 g
Fat: 11 g
Saturated Fat: 2 g
Cholesterol: 97 mg
Sodium: 979 mg
Potassium: 700 mg
Fiber: 1 g
Sugar: 7 g
Vitamin A: 120 IU
Vitamin C: 2.6 mg
Calcium: 20 mg
Iron: 2 mg