Crockpot Cashew Chicken : This slow cooker cashew chicken made with tender chicken is coated in a savory, slightly sweet sauce with just the right hint of spice, then slow-cooked to perfection for a melt-in-your-mouth texture.
Why You’ll Love This Recipe
- Effortless Cooking: Just toss the ingredients into your slow cooker and let it do the work!
- Balanced Flavors: The combination of soy sauce, garlic, ginger, and brown sugar creates a harmonious, restaurant-quality taste.
- Kid-Friendly: Even picky eaters love this mild yet flavorful dish.
- Customizable: You can easily adjust the recipe to suit dietary preferences or add more vegetables.
Tips and Tricks for Perfect Crockpot Cashew Chicken
- Choose the Right Chicken: Boneless, skinless chicken thighs are ideal for this recipe as they stay moist and tender in the slow cooker. Chicken breasts can be used but may require a slightly shorter cooking time.
- Don’t Overcook: Slow cookers can vary, so keep an eye on the chicken to avoid overcooking, which can lead to dry meat.
- Toast the Cashews: For extra crunch and depth of flavor, lightly toast the cashews in a dry skillet before adding them to the dish.
- Thicken the Sauce: If the sauce is too thin for your liking, mix a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) and stir it in during the last 30 minutes of cooking.
Variations to Try
- Add Vegetables: Enhance the nutritional value by adding broccoli, bell peppers, snap peas, or carrots. Stir them in during the last hour of cooking to maintain their crispness.
- Spice It Up: If you prefer a kick of heat, add crushed red pepper flakes or a splash of sriracha.
- Low-Carb Option: Swap the brown sugar for a keto-friendly sweetener and serve over cauliflower rice instead of traditional white rice.
- Gluten-Free Version: Use tamari or coconut aminos instead of soy sauce and ensure all other ingredients are certified gluten-free.
How to Serve Crockpot Cashew Chicken
- With Rice: Steamed jasmine rice, brown rice, or fried rice are classic pairings that soak up the flavorful sauce beautifully.
- Over Noodles: Serve over cooked rice noodles or lo mein for an Asian-inspired twist.
- In Lettuce Wraps: Spoon the chicken and sauce into crisp lettuce leaves for a low-carb, handheld option.
- As a Meal Prep: Divide into meal prep containers with rice and vegetables for easy lunches throughout the week.
Storing and Reheating
- In the Refrigerator: Store leftover cashew chicken in an airtight container for up to 4 days.
- In the Freezer: This dish freezes well! Allow it to cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 3 months.
- Reheating Tips: Reheat gently in a skillet or microwave, adding a splash of water or broth to loosen the sauce if needed.
Recipe FAQs
Can I make Crockpot Cashew Chicken ahead of time?
Yes! You can prep the sauce and chop the chicken the night before. In the morning, simply assemble everything in the slow cooker and let it cook.
Can I use pre-cooked chicken?
While pre-cooked chicken isn’t ideal for this recipe (it won’t absorb the flavors as well), you can stir in shredded rotisserie chicken during the last hour of cooking if you’re in a pinch.
What’s the best way to thicken the sauce?
A cornstarch slurry works wonders. Mix equal parts cornstarch and water, then stir it into the sauce during the final 30 minutes of cooking.
Can I use other nuts instead of cashews?
Absolutely! Almonds, peanuts, or even walnuts can be used as substitutes for cashews, depending on your preference.
Is this recipe suitable for meal prepping?
Yes! It stores and reheats beautifully, making it a perfect option for meal prep. Just pack it with rice and veggies for balanced meals all week.
crockpot cashew chicken
Crockpot Cashew Chicken : This slow cooker cashew chicken made with tender chicken is coated in a savory, slightly sweet sauce with just the right hint of spice, then slow-cooked to perfection for a melt-in-your-mouth texture.
Ingredients
- 2 lbs chicken tenderloins: Cut into bite-sized pieces
- 3 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 red bell pepper: Chopped
- 1 cup soy sauce (lite or low-sodium)
- ½ cup ketchup
- 4 tbsp brown sugar
- 4 garlic cloves: Chopped
- ½ tsp black pepper
- ½ tsp ground ginger
- ¼ tsp red pepper flakes
- 1 tsp sesame seeds (plus more for garnish)
- 1 cup cashews
- 3 scallions: Sliced
Instructions
- Coat chicken pieces with cornstarch. Heat oil in a skillet over medium-high heat and quickly brown the chicken on all sides (no need to cook through).
- Add the browned chicken and chopped red bell pepper to your slow cooker.
- In a bowl, mix soy sauce, ketchup, brown sugar, garlic, black pepper, ginger, red pepper flakes, and sesame seeds. Pour this over the chicken.
- Stir in the cashews to coat everything evenly.
Cover and cook on LOW for 3–4 hours. - Sprinkle with scallions and extra sesame seeds. Serve over rice or your favorite side.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 596Total Fat: 35gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 142mgSodium: 2772mgCarbohydrates: 27gFiber: 1gSugar: 13gProtein: 44g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Crockpot Cashew Chicken is a crowd-pleaser that brings bold flavors with minimal effort. Whether you’re hosting dinner for friends or meal-prepping for the week, this recipe delivers every time. Its versatility and ease of preparation make it a must-try for any home cook. Try it out and let us know how it turns out in the comments below!
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