Why You’ll Love This Recipe

This Crockpot Cashew Chicken recipe will quickly become a family favorite for numerous reasons. First, it’s incredibly convenient – just prep your ingredients, add them to the slow cooker, and return hours later to a complete meal. The contrast between the meltingly tender chicken, the slight crunch of perfectly cooked vegetables, and the satisfying bite of toasted cashews creates an irresistible textural experience in every forkful.

Unlike takeout versions that can be overly sweet or greasy, this homemade cashew chicken slow cooker recipe allows you to control the ingredients while still delivering authentic flavors. The sauce achieves the perfect balance of savory, sweet, and umami notes that coat every piece of chicken beautifully.

Health-conscious cooks will appreciate that this dish packs in protein and vegetables with significantly less sodium and oil than restaurant versions. The slow cooking process allows the flavors to develop deeply, resulting in chicken that’s infused with Asian-inspired seasonings throughout rather than just on the surface.

Ingredients

For this delicious Crockpot Cashew Chicken, you’ll need:

• 2 pounds (900g) boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup (60ml) low-sodium soy sauce
• 3 tablespoons (45ml) rice vinegar
• 3 tablespoons (45ml) hoisin sauce
• 2 tablespoons (30ml) honey
• 3 cloves garlic, minced (about 1 tablespoon)
• 1 tablespoon fresh ginger, grated
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1 large bell pepper (any color), cut into chunks
• 1 medium onion, cut into chunks
• 1 cup (150g) unsalted cashews, toasted
• 2 tablespoons cornstarch mixed with 3 tablespoons water
• 3 green onions, sliced for garnish

Pro Tips

Browning Builds Flavor: While technically optional, taking 5 extra minutes to brown the chicken cubes before adding them to your slow cooker creates a remarkable flavor difference in your Crockpot Cashew Chicken. Heat a tablespoon of oil in a skillet over medium-high heat and quickly brown the chicken pieces in batches. This creates a flavor foundation that slow-cooking alone can’t achieve.

Cashew Timing Matters: Never add the cashews at the beginning of cooking! They’ll become soggy and lose their signature crunch. Instead, toast your cashews in a dry skillet until golden (about 5 minutes on medium heat), then stir them in during the final 15-30 minutes of cooking time. This preserves their texture while still allowing them to absorb some of the delicious sauce.

Sauce Consistency Control: For the perfect sauce texture in your Crockpot Cashew Chicken, wait until the chicken is cooked through before adding your cornstarch slurry. Whisk the cornstarch and water thoroughly until smooth, then stir it into the crockpot, cover, and cook on high for 15-20 minutes until thickened. This final step transforms the thin cooking liquid into that glossy, cling-to-your-rice sauce that makes this dish memorable.

Instructions

Step 1

In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, honey, minced garlic, grated ginger, and red pepper flakes until well combined. This sauce mixture is the flavor foundation of your Crockpot Cashew Chicken, so take time to ensure everything is thoroughly incorporated.

Step 2

Place the chicken pieces in an even layer at the bottom of your slow cooker. I recommend using a 5-6 quart slow cooker for this recipe to ensure proper heat distribution. Pour about three-quarters of the sauce mixture over the chicken, reserving the rest for later.

Step 3

Cover and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours, until the chicken is nearly but not completely cooked through. The exact timing will depend on your specific slow cooker, as models can vary in temperature.

Step 4

Add the bell pepper and onion chunks to the slow cooker, gently stirring to combine with the chicken and sauce. Pour in the remaining sauce mixture, cover, and continue cooking for another 30-45 minutes on LOW (20-30 minutes on HIGH) until the vegetables are tender-crisp and the chicken is completely cooked.

Step 5

In a small bowl, whisk together the cornstarch and water until completely smooth. Stir this slurry into the slow cooker, mixing gently but thoroughly to incorporate it evenly. Replace the lid and cook on HIGH for 15-20 minutes until the sauce has thickened to a glossy consistency that coats the back of a spoon.

Step 6

Just before serving, fold in the toasted cashews and sprinkle with sliced green onions. The Crockpot Cashew Chicken is now ready to be served over steamed rice or noodles, allowing everyone to enjoy the perfect balance of tender chicken, crunchy nuts, and savory sauce in every bite.

Variations

Spicy Cashew Chicken: For heat enthusiasts, transform your Crockpot Cashew Chicken into a fiery delight by doubling the red pepper flakes and adding 1-2 tablespoons of sriracha or chili garlic sauce to the initial sauce mixture. You can also stir in some thinly sliced fresh jalapeños along with the bell peppers for additional heat and flavor complexity.

Vegetable-Packed Version: Easily increase the nutritional value by adding extra vegetables to your slow cooker cashew chicken. Snow peas, sliced carrots, broccoli florets, or water chestnuts make excellent additions. Add harder vegetables like carrots along with the bell peppers and onions, while more delicate additions like snow peas should go in during the final 15 minutes of cooking to maintain their texture.

Pineapple Cashew Chicken: For a tropical twist that kids especially love, add 1 cup of pineapple chunks (fresh or canned, well-drained) during the last 30 minutes of cooking. The sweetness of the pineapple complements the savory elements of the dish perfectly, creating a delightful sweet-and-sour cashew chicken experience.

Storage and Serving

Crockpot Cashew Chicken stores beautifully, making it perfect for meal prep. Refrigerate leftovers in airtight containers for up to 4 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. When reheating, add a splash of water or chicken broth to maintain moisture, and consider adding a few fresh cashews for renewed crunch.

For serving, traditional steamed white rice creates the perfect base to soak up the delicious sauce. For a healthier option, serve over brown rice, cauliflower rice, or whole-grain noodles. Create a complete Asian-inspired feast by pairing your Crockpot Cashew Chicken with simple side dishes like steamed broccoli, cucumber salad, or vegetable spring rolls.

For an impressive presentation, serve family-style in a large bowl lined with fresh spinach leaves, garnished with additional cashews, sliced green onions, and a sprinkle of sesame seeds. The vibrant colors and textures make this dish as visually appealing as it is delicious.

FAQs

Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully in Crockpot Cashew Chicken and often result in even more tender meat. They have a slightly higher fat content which keeps them juicy during the slow cooking process. No need to adjust cooking times.

Can I prepare this as a freezer meal?
Yes! Combine the raw chicken, sauce ingredients (except cornstarch slurry), and vegetables in a freezer bag. Freeze flat for up to 3 months. Thaw overnight in the refrigerator before cooking as directed, adding fresh cashews at the end.

My sauce is too thin. How can I fix it?
If your sauce hasn’t thickened properly, mix an additional tablespoon of cornstarch with equal parts cold water and stir it into the mixture. Cook on HIGH for 10-15 more minutes with the lid on.

Can I make this in an Instant Pot instead?
Yes! Use the sauté function to brown the chicken first, then pressure cook on HIGH for 8 minutes with a quick release. Add vegetables and cook for 2 more minutes, then thicken with cornstarch slurry using the sauté function.

Are raw cashews okay, or must they be roasted?
While you can use raw cashews, toasted or roasted cashews provide significantly better flavor and texture in Crockpot Cashew Chicken. If you only have raw cashews, toast them in a dry skillet for 5-7 minutes before adding them to the dish.

Print