Crockpot Cashew Chicken
Slow Cooker Cashew Chicken Recipe
Visit just about any Chinese restaurant in the U.S., and you’ll most likely see chicken with cashews on the menu. And it’s easy to see why this dish is such a perennial favorite. The pairing of tender chunks of white meat chicken and crunchy cashews, all floating in a light, sweet brown sauce delicately spiced with ginger, creates a wonderful combination of contrasting flavors and textures.
But you don’t have to call your local Chinese takeout to enjoy this delectable flavor combo at home. It’s actually very easy to make in your trusty Crockpot. That tasty sauce is made mostly from things you probably have already in your pantry: olive oil, soy sauce, honey, brown sugar, ground ginger, and red pepper flakes. The only fancy ingredient is rice vinegar, and you can actually substitute apple cider vinegar (plus an extra teaspoon of sugar) for that in a pinch.
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Cook your chicken in this sauce for two hours, tossing in the cashews at the end (or half an hour earlier if you want them softened up a bit). Cook up a pot of white rice to go with it, sprinkle on a little green onion, and your Chinese dinner is served – no paper cartons necessary.
What kind of cashew nuts should I use?
You will want to use unsalted cashews. Using salted cashews will leave you will a salty dish.
Can I use Chicken thighs instead?
You can use either chicken breast of thighs. Make sure they are skinless and boneless.
Can I make prepare this Slow Cooker Cashew Chicken ahead of time?
You sure can! Mix together your flour mixture in a ziplock bag and store in fridge. Next combine your marinade/sauce mixture and store in a air tight container in your fridge as well. Cut up your chicken and also store in a separate container in your refrigerator. Use your recipe ingredients within 48 hours.
I love to prep things ahead of time. PS, I have a whole e-cookbook of recipes. Check it out HERE!
Can I freeze my leftover Crockpot Cashew Chicken?
Absolutely! Just make sure you cashew chicken is completely cooled. Place in a freezer bag/container. You can freeze for up to 3 months. When you are ready to use, thaw overnight in the fridge. Reheat stove top, oven or microwave until warm.
How to Make Crockpot Cashew Chicken
Ingredients you will need:
boneless, skinless chicken breasts
all purpose flour
Sea salt and pepper
olive oil
low sodium soy sauce
rice vinegar
honey
brown sugar
ground ginger
red pepper flakes
unsalted cashews
3 green onions
Directions:
- Prepare chicken by cutting into 1 inch pieces. Fill a gallon size bag with the flour and add some salt and pepper. Add in the chicken to coat it.
Once the chicken is coated add it to the crockpot with the temperature on hot while you make your marinade.
- To make your marinade combine the olive oil, soy sauce, rice vinegar, honey, brown sugar, ginger, and red pepper flakes.
- Stir your chicken and then add in the marinade. Bring the heat down to LOW and allow to cook for 3 hours.
- If you like your cashews softer, add them in 30 minutes before serving. If you like your cashews crunchy then add them in when the chicken is cooked and you are ready to serve.
- Add green onion as a garnish.
- Serve with white rice and your favorite vegetable. Enjoy!
TOOLS USED FOR THIS CROCKPOT CASHEW CHICKEN
Slow Cooker: Here is one of my favorite crockpots!
Slow Cooker Liners: Do you love easy clean-up jobs? Give these liners a try.
Crockpot Cashew Chicken
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Equipment
Ingredients
- 2 pounds of boneless skinless chicken breasts, cut into 1 inch pieces.
- ¼ cup of all purpose flour
- Sea salt and pepper to taste
- 1 ½ Tablespoon of olive oil
- ½ cup of low sodium soy sauce
- ¼ cup of rice vinegar
- ¼ cup of honey
- 2 ½ Tablespoons of brown sugar
- ¼ teaspoon of ground ginger
- ¼ teaspoon of red pepper flakes
- ¾ cup of unsalted cashews
- 3 green onions sliced for garnish
Instructions
- Prepare chicken by cutting into 1 inch pieces.
- Fill a gallon size bag with the flour and add some salt and pepper. Add in the chicken to coat it.
- Once the chicken is coated add it to the crockpot with the temperature on hot while you make your marinade.
- To make your marinade combine the olive oil, soy sauce, rice vinegar, honey, brown sugar, ginger, and red pepper flakes.
- Stir your chicken and then add in the marinade. Bring the heat down to low and allow to cook for 3 hours.
- If you like your cashews softer, add them in 30 minutes before serving. If you like your cashews crunchy then add them in when the chicken is cooked and you are ready to serve.
- Add green onion as a garnish. Serve with white rice and your favorite vegetable. Enjoy!
Video
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
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Ready for some more easy crockpot recipes?
- Crockpot Chicken and Gravy – a classic
- Slow Cooker Minestrone Soup – full of yummy veggies
- Beef Tips – family favorite
- Crock pot BBQ Chicken – fan favorite!
- Slow Cooker Chicken and Stuffing – a whole meal in one!
- Crockpot Honey Garlic Meatballs – a great appetizer or meal
- Crockpot Detox Soup – a super healthy meal
Do you cook it for 3 or 2 hours?
3 hours on low 🙂
When do you add the olive oil to the crockpot before adding chicken?
You add it in to the marinade in step 2 🙂
Your recipe says to cook for 3 hours, but when I printed the recipe it shows up as 2 hours cook time. Thought you might like to know.
That is strange. The recipe card says 3 hours on the site. hmmm. It should be 3 hours.
This sounds great. Do you use raw unsalted cashews? That’s what I have…
Can you add chinese vegetables to it
Thanks sounds like a yummy idea. Let us know how it turns out if you try it 🙂