Crockpot Cashew Chicken Recipe
Skip the overpriced takeout and make this Crockpot Cashew Chicken at home. Juicy chicken, crunchy cashews, and a rich, savory sauce slow-cook to perfection. No wok, no hassle—just dump everything in, and let the slow cooker work its magic. The sauce thickens into a sweet, garlicky glaze, coating every tender bite. Cashews stay crispy, the flavors deepen, and your kitchen smells incredible. This dish is the perfect balance of crunch, umami, and slow-cooked goodness. Serve it over rice or noodles, and boom—you’ve got a restaurant-quality meal with minimal effort.
Crockpot Cashew Chicken Recipe
A slow-cooked, savory-sweet chicken dish with crunchy cashews and a thick, garlicky sauce.
Ingredients
Method
Step 1: Prepare the Chicken
- Toss chicken cubes in cornstarch and black pepper.
- Heat oil in a pan and lightly brown the chicken (optional, but adds texture).
Step 2: Make the Sauce
- Whisk together soy sauce, hoisin, rice vinegar, honey, garlic, ginger, and red pepper flakes.
Step 3: Slow Cook the Chicken
- Place chicken in the crockpot and pour the sauce over it.
- Cook on LOW for 4 hours or HIGH for 2 hours.
Step 4: Add Cashews & Final Touches
- Stir in cashews during the last 30 minutes.
- Serve over rice or noodles and top with green onions and sesame seeds.
Notes
Nutritional Information (Per Serving)
- Calories: ~480
- Total Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 38g
Vitamins & Minerals (Per Serving)
- Iron: 15%
- Vitamin C: 10%
- Potassium: 20%
- Calcium: 8%
- Magnesium: 12%
Pro Tips for the Best Cashew Chicken
- Want crispier cashews? Toast them in a dry pan before adding them.
- Like a thicker sauce? Stir in a cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water) during the last 15 minutes.
- Prefer dark meat? Swap chicken breasts for boneless thighs for more flavor.
- Make it spicy! Add extra red pepper flakes or a drizzle of sriracha.
