Why You’ll Love This Recipe
- Tastes Better Than Takeout – This homemade version has fresher ingredients and a richer flavor.
- Effortless Cooking – The slow cooker does all the work, making this a low-maintenance meal.
- Perfectly Tender Chicken – Slow-cooking ensures juicy, flavorful bites every time.
- Easily Customizable – Adjust spice levels, add more sauce, or toss in extra veggies.
Ingredients
- 2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
- ¼ cup all-purpose flour
- ½ teaspoon black pepper
- 1 tablespoon canola oil
- ¼ cup soy sauce
- 2 tablespoon rice wine vinegar
- 2 tablespoon ketchup
- 1 tablespoon brown sugar
- 1 garlic clove, minced
- ½ teaspoon grated fresh ginger
- ¼ teaspoon red pepper flakes
- ½ cup cashews
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Coat the Chicken – In a large Ziploc bag, combine flour and black pepper. Add the chicken and shake to coat evenly.
- Brown the Chicken – Heat oil in a skillet over medium-high heat. Sear the chicken for about 2 minutes on each side until lightly browned.
- Prepare the Sauce – In a small bowl, mix soy sauce, rice wine vinegar, ketchup, brown sugar, minced garlic, ginger, and red pepper flakes.
- Slow Cook – Place the browned chicken in the slow cooker and pour the sauce over it. Cover and cook on low for 3-4 hours until the chicken is tender.
- Add Cashews – Stir in cashews just before serving for a satisfying crunch.
- Serve & Enjoy – Serve over steamed rice or noodles for a complete meal.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 3-4 hours (low)
- Total Time: Up to 4 hours 10 minutes
Variations
- Extra Sauce – Double the sauce ingredients if you like extra to drizzle over rice.
- Vegetable Boost – Add bell peppers, snap peas, or carrots in the last 30 minutes of cooking.
- Spicier Version – Increase the red pepper flakes or add Sriracha for more heat.
- Healthier Option – Use low-sodium soy sauce and swap brown sugar for honey.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Store in a freezer-safe container for up to 2 months. Thaw overnight before reheating.
- Reheating: Warm in a skillet over medium heat or microwave in 30-second intervals, stirring between each.
FAQs
Can I use chicken breasts instead of thighs?
Yes! Chicken breasts work well, but thighs tend to stay juicier in the slow cooker.
Do I have to brown the chicken first?
Browning adds flavor but can be skipped if you’re short on time.
Can I use raw cashews instead of roasted?
Yes, but roasting them beforehand will enhance their flavor and texture.
What can I serve with Crock Pot Cashew Chicken?
It pairs well with steamed white rice, brown rice, quinoa, or stir-fried vegetables.
Can I cook this on high?
Yes, cook on high for 1.5-2 hours, but the chicken will be more tender if cooked on low.
How do I make it gluten-free?
Use gluten-free soy sauce or coconut aminos as a substitute.
Can I make this recipe in an Instant Pot?
Yes! Use the sauté function to brown the chicken, then pressure cook on high for 8 minutes and do a quick release.
Can I add more nuts?
Absolutely! Add extra cashews or swap them for peanuts for a different crunch.
Can I thicken the sauce?
If the sauce is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in during the last 30 minutes of cooking.
Can I meal prep this?
Yes! You can prep the ingredients ahead of time and refrigerate them overnight before slow cooking.
Conclusion
Crock Pot Cashew Chicken is a delicious and easy way to enjoy a takeout-style meal at home. With tender chicken, a savory-sweet sauce, and crunchy cashews, this dish is sure to become a family favorite. Serve it over rice, and you’ve got a restaurant-quality dinner with minimal effort!
Crock Pot Cashew Chicken
- Total Time: Up to 4 hours 10 minutes
- Yield: 4-6 servings
- Diet: Gluten Free
Description
This Crock Pot Cashew Chicken is a delicious, better-than-takeout dish made with tender slow-cooked chicken in a savory, slightly sweet sauce, finished with crunchy cashews. Perfect for busy weeknights, this easy slow cooker meal pairs perfectly with rice or noodles for a satisfying dinner.
Ingredients
- 2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
- ¼ cup all-purpose flour
- ½ teaspoon black pepper
- 1 tablespoon canola oil
- ¼ cup soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons ketchup
- 1 tablespoon brown sugar
- 1 garlic clove, minced
- ½ teaspoon grated fresh ginger
- ¼ teaspoon red pepper flakes
- ½ cup cashews
Instructions
- Coat the Chicken: In a Ziploc bag, combine flour and black pepper. Add the chicken and shake to coat evenly.
- Brown the Chicken: Heat oil in a skillet over medium-high heat. Sear the chicken for about 2 minutes per side until lightly browned.
- Prepare the Sauce: In a small bowl, mix soy sauce, rice wine vinegar, ketchup, brown sugar, minced garlic, ginger, and red pepper flakes.
- Slow Cook: Place the browned chicken in the slow cooker and pour the sauce over it. Cover and cook on low for 3-4 hours until the chicken is tender.
- Add Cashews: Stir in the cashews just before serving for a satisfying crunch.
- Serve & Enjoy: Serve over steamed rice or noodles for a complete meal.
Notes
- Extra Sauce: Double the sauce ingredients for more drizzle.
- Vegetable Boost: Add bell peppers, snap peas, or carrots in the last 30 minutes.
- Spicier Version: Increase the red pepper flakes or add Sriracha.
- Healthier Option: Use low-sodium soy sauce and swap brown sugar for honey.
- Thicker Sauce: Stir in 1 tablespoon cornstarch + 2 tablespoon water in the last 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 3-4 hours (low)
- Category: Main Course
- Method: Baking
- Cuisine: Asian
