Crock Pot Cashew Chicken Recipe
If you’re searching for a foolproof, flavor-packed dinner that transforms simple ingredients into a memorable meal, Crock Pot Cashew Chicken has earned its place as a true family favorite. This irresistible dish combines tender, lightly crisped chicken thighs with a sticky, sweet-savory sauce, finished with buttery cashews and a pop of green onion. Not only does it embrace the convenience of slow cooking, but every bite bursts with the perfect balance of textures and Asian-inspired flair. It’s become my secret weapon for those busy weeknights when I want something comforting but crave a twist from the takeout norm—Crock Pot Cashew Chicken is simply a must-try!
Ingredients You’ll Need
Here’s what makes Crock Pot Cashew Chicken shine: a compact list of simple but essential ingredients, each thoughtfully chosen to maximize taste, texture, and color. You’ll probably recognize everything here, but the way they come together is where the magic truly happens.
- Chicken Thighs: Go with boneless, skinless thighs for juiciness and a melt-in-your-mouth bite every time.
- Cornstarch: This light coating locks in the chicken’s moisture and gives it that classic, slightly crispy edge once it’s browned.
- Salt and Black Pepper: A touch of seasoning at the start boosts every layer of flavor throughout the dish.
- Vegetable Oil: Just enough to quickly brown your chicken before slow cooking—this step deepens the final taste.
- Low-Sodium Soy Sauce: The base of your sauce, offering savory depth without overwhelming the other flavors.
- Rice Vinegar: Adds just the right hit of tang for balance and brightness.
- Hoisin Sauce: Sweet, sticky, and complex—think of this as the “secret ingredient” that brings everything together.
- Brown Sugar: A little extra sweetness for that irresistible, glossy sauce.
- Garlic: Freshly minced garlic infuses the dish with a warm, aromatic kick.
- Fresh Ginger: Grated ginger brings a zippy freshness that keeps the flavors lively.
- Red Pepper Flakes (Optional): For those who want a subtle but satisfying touch of heat.
- Unsalted Cashews: Stirred in just before serving, these offer creamy crunch and nutty richness.
- Chopped Green Onions: A bright, colorful, and slightly sharp finishing touch that looks as good as it tastes.
- Sesame Oil (Optional): Just a drizzle before serving for deep, toasty fragrance.
- Cooked Rice: The perfect fluffy base to soak up every last drop of that fabulous sauce.
How to Make Crock Pot Cashew Chicken
Step 1: Prep the Chicken
Begin by cutting your chicken thighs into bite-sized chunks, then season well with salt and black pepper. Toss those pieces with cornstarch in a large bowl until everything is nicely coated. This quick prep step is what gives Crock Pot Cashew Chicken its signature texture, letting the pieces brown and hold their shape in the crock pot.
Step 2: Brown for Flavor
Heat your vegetable oil in a large skillet over medium-high heat. Working in batches if needed, quickly brown the chicken on all sides for about 3 to 4 minutes. You don’t need to cook it all the way through—just give it a little color for extra depth. Once done, transfer the browned chicken straight into your crock pot.
Step 3: Mix the Sauce
In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, hoisin sauce, brown sugar, minced garlic, grated ginger, and optional red pepper flakes. This combination creates a deeply savory, slightly sweet sauce with a gentle kick, and it’s absolutely essential for authentic Crock Pot Cashew Chicken flavor.
Step 4: Slow Cook to Tender Perfection
Pour that gorgeously fragrant sauce over your chicken in the crock pot. Give everything a good stir to ensure even coverage, then cover and cook—3 to 4 hours on low, or 1.5 to 2 hours on high. You’ll know your Crock Pot Cashew Chicken is ready when the chicken is fork-tender and the sauce has thickened to coat every piece.
Step 5: Finish with Cashews and Green Onions
About 15 to 20 minutes before you’re ready to serve, stir in the unsalted cashews so they warm through and soften slightly without losing their delightful crunch. Right before serving, drizzle with a splash of sesame oil and scatter chopped green onions over the top for a fresh, restaurant-worthy finish. Serve piping hot over steamed rice, making sure each plate gets plenty of sauce and cashew goodness!
How to Serve Crock Pot Cashew Chicken
Garnishes
Don’t underestimate the power of a well-chosen garnish! For Crock Pot Cashew Chicken, a shower of chopped green onions adds freshness and a little peppery kick. If you’re feeling fancy, a sprinkle of toasted sesame seeds or extra cashews can make the plate pop—both visually and with even more texture.
Side Dishes
This dish absolutely sings when paired with a big bowl of fluffy jasmine or basmati rice that soaks up all the sauce. For balance and color, consider adding simple steamed veggies like broccoli, snow peas, or red bell peppers on the side for extra crunch and nutrition.
Creative Ways to Present
For gatherings or weeknight fun, try serving Crock Pot Cashew Chicken as a build-your-own rice bowl bar—set out toppings like cilantro, shredded carrots, or chili crisp. It’s also fantastic spooned into lettuce cups for a light, fresh twist or wrapped up in a warm tortilla for a totally unexpected Asian-inspired taco.
Make Ahead and Storage
Storing Leftovers
Store any leftover Crock Pot Cashew Chicken in an airtight container in the fridge for up to four days. The flavors only deepen overnight, making leftovers taste just as good (if not better) the next day.
Freezing
You can absolutely freeze portions for easy weeknight meals later! Allow the chicken to cool completely, then transfer to freezer-safe containers or zip-top bags (rice can be frozen separately). It will keep well for up to three months—just remember to leave out the cashews until reheating for best texture.
Reheating
For best results, reheat Crock Pot Cashew Chicken gently on the stovetop until warmed through, adding a splash of water if needed to loosen the sauce. You can also microwave portions in 1-minute intervals, stirring each time; finish by tossing in fresh cashews if you saved them for serving.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well, but keep a close eye on the cooking time since they tend to dry out more quickly than thighs. The result will still be delicious, just a bit leaner and more delicate in texture.
Is Crock Pot Cashew Chicken gluten-free?
It can be! Simply use tamari instead of regular soy sauce and make sure your hoisin sauce is labeled gluten-free. Check the rest of your ingredients and you’ll have a delicious gluten-free version in no time.
Can I add vegetables to this recipe?
Yes, and it’s a wonderful way to round out the meal. Add sliced bell peppers, snow peas, or broccoli during the last hour of cooking so they stay vibrant and a bit crunchy. This boosts both nutrition and color on your plate.
What’s the best way to keep the cashews crunchy?
For the crunchiest cashews, hold off on adding them until the last 10 to 15 minutes of cooking—or even stir them in just before serving. If you love lots of texture, you can sprinkle a few roasted cashews on top after plating.
Can I make Crock Pot Cashew Chicken spicy?
Definitely—just adjust the red pepper flakes to your taste, or add a drizzle of chili oil before serving. If you’re serving kids or spice-sensitive guests, you can leave the heat out and let everyone add their own at the table.
Final Thoughts
If you’re ready to shake up your dinner routine with something that’s hearty, packed with big flavors, and totally fuss-free, give Crock Pot Cashew Chicken a try. It’s comfort food with a modern, crowd-pleasing twist—and I promise, it’ll become a keeper in your recipe rotation. Happy cooking!
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Crock Pot Cashew Chicken Recipe
- Total Time: 3 hours 15 minutes (on low)
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Crock Pot Cashew Chicken recipe is a delicious and easy Asian-inspired dish that is perfect for a comforting meal at home. Tender chicken pieces are coated in a flavorful sauce, topped with crunchy cashews, and served over steamed rice.
Ingredients
Chicken:
- 2 pounds boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1/4 cup cornstarch
- Salt and black pepper to taste
- 2 tablespoons vegetable oil (for browning)
Sauce:
- 1/2 cup low-sodium soy sauce
- 1/4 cup rice vinegar
- 1/4 cup hoisin sauce
- 2 tablespoons brown sugar
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1/2 teaspoon red pepper flakes (optional)
Additional:
- 3/4 cup unsalted cashews
- 1/2 cup chopped green onions
- 1 tablespoon sesame oil (optional)
- Cooked rice for serving
Instructions
- Prepare Chicken: Season chicken with salt and pepper, then coat with cornstarch.
- Brown Chicken: Brown chicken in a skillet, then transfer to the crock pot.
- Make Sauce: Combine soy sauce, rice vinegar, hoisin sauce, brown sugar, garlic, ginger, and red pepper flakes. Pour over chicken.
- Cook: Cook on low for 3–4 hours or high for 1.5–2 hours. Add cashews during the last 15–20 minutes.
- Finish: Drizzle with sesame oil, sprinkle with green onions, and serve over rice.
Notes
- For a gluten-free version, use tamari and gluten-free hoisin sauce.
- Add vegetables like bell peppers or snap peas for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 3 hours (low) or 1.5 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 9g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 110mg
