If you are craving a delicious and fuss-free dinner that tastes like it came from your favorite Asian restaurant, you will fall in love with this Crockpot Cashew Chicken Recipe. It’s packed with tender chicken, crunchy cashews, and a savory-sweet sauce that simmers all day in the crockpot, melding those perfect flavors together with minimal effort. This dish delivers that classic comforting vibe while keeping things simple enough for busy weeknights or lazy weekends when you want something warm and satisfying waiting for you. Trust me, once you try this Crockpot Cashew Chicken Recipe, it’ll become a staple in your recipe box.
Ingredients You’ll Need
This recipe calls for straightforward ingredients that are easy to find but essential to building up layers of flavor, texture, and color. Each component works together to create the signature balance of savory, sweet, and a little kick of spice that makes this dish so memorable.
- Chicken tenderloins (2 lbs): Tender and quick-cooking, perfect for soaking up the sauce.
- Cornstarch (3 tablespoons): Helps give the chicken a light coating so it browns beautifully and thickens the sauce.
- Vegetable oil (2 tablespoons): Needed for browning the chicken and adding a lovely caramelized flavor.
- Red bell pepper (1, chopped): Adds bright color and a fresh, sweet crunch.
- Soy sauce (1 cup, lite or low sodium): The salty, umami backbone of the sauce.
- Ketchup (½ cup): Brings tangy sweetness and depth to the sauce.
- Brown sugar (4 tablespoons): Balances the saltiness with rich caramel tones.
- Garlic (4 cloves, chopped): Adds aromatic warmth and depth.
- Black pepper (½ teaspoon): A subtle heat that rounds out the flavors.
- Ground ginger (½ teaspoon): Provides a gentle spicy zing without overwhelming.
- Red pepper flakes (¼ teaspoon): Just enough heat to wake up the dish.
- Sesame seeds (1 teaspoon plus more for garnish): Adds nuttiness and texture.
- Cashews (1 cup): Crunchy and buttery nuts that elevate every bite.
- Scallions (3, sliced): Fresh garnish that lends vibrant color and mild onion flavor.
How to Make Crockpot Cashew Chicken Recipe
Step 1: Prepare and Brown the Chicken
Start by coating the chicken pieces with cornstarch, which is the trick to getting that slightly crispy exterior and helps thicken the sauce as it cooks. Heat up the vegetable oil in a large skillet over medium-high heat, then quickly brown the chicken pieces just until they develop some color on each side. Don’t worry about cooking them through; the crockpot will finish the job while infusing the flavors.
Step 2: Combine Ingredients in Crockpot
Transfer the browned chicken to your slow cooker and toss in the chopped red bell pepper for that fresh pop of sweetness and color. In a separate bowl, whisk together the soy sauce, ketchup, brown sugar, chopped garlic, black pepper, ground ginger, red pepper flakes, and sesame seeds to make the sauce. This mixture will marry all the flavors beautifully as it simmers low and slow.
Step 3: Add Cashews and Cook
Pour the sauce over the chicken and veggies with care, then stir in the cashews to distribute them evenly throughout. Cover the crockpot and let everything cook on LOW for 3 to 4 hours, allowing the chicken to become melt-in-your-mouth tender and the sauce to thicken and coat every bite. The nuts soften slightly but retain their delightful crunch — simply irresistible.
Step 4: Garnish and Serve
Once your Crockpot Cashew Chicken Recipe has finished cooking, sprinkle sliced scallions and a few extra sesame seeds on top for a fresh boost of flavor and vibrant color. Serve this wonderful creation over steamed white or brown rice to soak up all the sauce and create the perfect balanced meal.
How to Serve Crockpot Cashew Chicken Recipe
Garnishes
The simple addition of sliced scallions and extra sesame seeds adds a layer of freshness and a bit of crunch that brightens the dish just before serving. For an adventurous twist, a squeeze of fresh lime or a handful of chopped cilantro also pairs beautifully here.
Side Dishes
This meal shines when combined with fluffy steamed rice, but if you want to mix things up, try it with garlic fried rice or even quinoa for a nutritious boost. A side of sautéed or steamed broccoli, snap peas, or bok choy works well, adding crunch and balancing the richness of the sauce.
Creative Ways to Present
If you’re entertaining or want to impress, serve your Crockpot Cashew Chicken Recipe in pretty bowls garnished with extra cashews and scallions. Adding a few red pepper flakes on top gives a subtle heat and beautiful pops of color. For a fun family-style dinner, arrange the chicken and sides on a large platter for everyone to dig in together.
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot Cashew Chicken Recipe keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making it an even tastier lunch or dinner the next day.
Freezing
This dish can be frozen for up to 2 months. Cool the chicken completely before transferring it to a freezer-safe container or heavy-duty freezer bag. Thaw overnight in the fridge before reheating to preserve the delicious texture and taste.
Reheating
Reheat gently on the stovetop over low to medium heat or in the microwave until warmed through. Stir occasionally to evenly distribute heat and maintain the sauce’s creamy consistency. Adding a splash of water or broth while reheating can help loosen up the sauce if it thickens too much.
FAQs
Can I use chicken breasts instead of tenderloins?
Absolutely! Just cut the chicken breasts into even bite-size pieces and follow the recipe as written. Keep an eye on the cooking time since breasts might cook slightly differently, but the crockpot will handle it well.
What can I substitute for cashews if I have allergies?
If you’re allergic to cashews, you can substitute toasted almonds, peanuts, or even pumpkin seeds for that satisfying crunch. Just be sure to adjust for any allergy considerations and preferences.
Is there a way to make this recipe spicier?
Definitely! Increase the red pepper flakes or add a diced fresh chili to the sauce mix. A drizzle of sriracha on top when serving also gives it a nice spicy kick to wake up your taste buds.
Can I prepare this recipe in advance and refrigerate before cooking?
You can prep all the ingredients the day before and store them separately or combine everything (except scallions) directly in the crockpot insert. Refrigerate overnight and cook in the morning for a hands-off meal ready by dinner.
Will this recipe work in an Instant Pot?
You can adapt it for an Instant Pot by using the sauté function to brown the chicken, then adding all ingredients and cooking on high pressure for about 8-10 minutes. Use quick release and garnish as usual for a speedy meal.
Final Thoughts
Friends, if you want a dinner that feels both special and effortless, this Crockpot Cashew Chicken Recipe is exactly what you need. It’s like having your own flavorful restaurant dish waiting for you at home, with that perfect balance of tender chicken, cashews, and mouthwatering sauce. Once you try it, I’m positive it will become your go-to comfort meal for busy days and cozy nights alike. Give it a whirl and enjoy every delicious bite!
Print
Crockpot Cashew Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian-American
Description
This Crockpot Cashew Chicken is a flavorful and easy-to-make slow-cooked dish featuring tender chicken pieces coated in cornstarch, lightly browned, and simmered in a savory sauce made with soy sauce, ketchup, brown sugar, garlic, and spices. Cashews add a delightful crunch, while scallions and sesame seeds finish the dish for a perfect balance of texture and taste. Ideal served over rice, this recipe offers a comforting and convenient meal that takes minimal prep and cooks to tenderness over a few hours in a slow cooker.
Ingredients
Chicken and Coating
- 2 lbs chicken tenderloins, cut into bite-size pieces
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil
Vegetables and Garnish
- 1 red bell pepper, chopped
- 3 scallions, sliced (for garnish)
- 1 teaspoon sesame seeds (plus more for garnish)
Sauce
- 1 cup soy sauce (lite or low sodium)
- ½ cup ketchup
- 4 tablespoons brown sugar
- 4 cloves garlic, chopped
- ½ teaspoon black pepper
- ½ teaspoon ground ginger
- ¼ teaspoon red pepper flakes
Nuts
- 1 cup cashews
Instructions
- Prepare and Brown Chicken: Coat the chicken pieces evenly with cornstarch. Heat vegetable oil in a large skillet over medium-high heat. Quickly brown the chicken pieces on all sides—not fully cooking them, but just enough to give a slight golden color and seal in the juices.
- Combine Ingredients in Slow Cooker: Transfer the browned chicken to the slow cooker. Add the chopped red bell pepper on top. In a separate mixing bowl, whisk together soy sauce, ketchup, brown sugar, chopped garlic, black pepper, ground ginger, red pepper flakes, and sesame seeds to create the sauce.
- Cook and Garnish: Pour the prepared sauce over the chicken and vegetables in the slow cooker. Add the cashews and gently stir to combine all ingredients evenly. Cover the slow cooker and cook on LOW for 3 to 4 hours until the chicken is cooked through and tender. Before serving, garnish with sliced scallions and extra sesame seeds. Serve hot over rice for a complete meal.
Notes
- Lightly browning the chicken before slow cooking enhances flavor and color but is optional if short on time.
- Use low sodium soy sauce to control the salt level in the dish.
- Adjust red pepper flakes to taste depending on desired spice level.
- SERVE immediately after slow cooking to maintain the best texture of the cashews.
- This recipe can be paired with steamed rice, quinoa, or noodles.
