If you’re craving a dish that’s bursting with flavor, easy to prep, and perfect for busy days, this Crockpot Cashew Chicken Recipe is about to become your new best friend. Tender pieces of chicken get coated and browned before slow-cooking with a savory-sweet sauce loaded with garlic, ginger, and just the right amount of heat. Toss in crunchy cashews and vibrant red bell peppers, and you’ll have a meal that’s as comforting as it is downright delicious. Whether you’re feeding a crowd or meal prepping for the week, this recipe brings restaurant-quality taste with so little effort.
Ingredients You’ll Need
Getting the ingredients right is the first step toward making this dish absolutely shine. Each component plays a key role in balancing flavors, textures, and color — all working together to create that crave-worthy Crockpot Cashew Chicken Recipe you’re about to enjoy.
- 2 lbs chicken tenderloins: Bite-sized for quick, even cooking and perfect texture.
- 3 tablespoons cornstarch: Helps give the chicken a light crust when browned.
- 2 tablespoons vegetable oil: For browning the chicken and building flavor.
- 1 red bell pepper, chopped: Adds a sweet crunch and vibrant color.
- 1 cup soy sauce (lite or low sodium): The salty and umami backbone of the sauce.
- ½ cup ketchup: Brings tangy sweetness to round out the flavor.
- 4 tablespoons brown sugar: Gives a deep, molasses-rich sweetness that caramelizes during cooking.
- 4 cloves garlic, chopped: Pungent and aromatic, delivering that signature savory note.
- ½ teaspoon black pepper: Adds a mild heat and spice.
- ½ teaspoon ground ginger: Warm and zesty, it brightens the sauce with a soft bite.
- ¼ teaspoon red pepper flakes: Just a pinch to give a gentle kick.
- 1 teaspoon sesame seeds + more to garnish: Nutty flavor and a subtle crunch.
- 1 cup cashews: For that irresistible crunch and buttery richness.
- 3 scallions, sliced: Freshness and a pop of green to finish the dish.
How to Make Crockpot Cashew Chicken Recipe
Step 1: Brown the Chicken
Start by coating each piece of chicken with cornstarch, which will help create a nice crust that locks in juices. Heat the vegetable oil in a skillet over medium-high heat, then quickly brown the chicken on all sides. The goal here is not to cook it through but to get a lovely golden color that adds depth to the final dish.
Step 2: Build the Flavor Base
Transfer the browned chicken into your slow cooker and add the chopped red bell pepper for a pop of sweetness and texture. In a separate bowl, whisk together the soy sauce, ketchup, brown sugar, chopped garlic, black pepper, ground ginger, red pepper flakes, and sesame seeds. This sauce will be the heart of the dish, perfectly balanced with salty, sweet, and spicy notes.
Step 3: Slow Cook to Perfection
Pour the sauce mixture over the chicken and vegetables in the crockpot. Add the cashews, giving everything a gentle stir so the flavors start to blend. Cover and cook on LOW for 3 to 4 hours, allowing the chicken to become tender and soak up all those incredible flavors. The sauce will thicken and coat the chicken beautifully during this time.
How to Serve Crockpot Cashew Chicken Recipe
Garnishes
Once the cooking is done, sprinkle the dish generously with sliced scallions and an extra pinch of sesame seeds. These simple garnishes instantly elevate the dish with fresh color and a hint of crunch, making each bite even more enjoyable.
Side Dishes
This recipe pairs wonderfully with fluffy steamed jasmine rice or fragrant brown rice, which soaks up the flavorful sauce perfectly. For a veggie side, try sautéed bok choy, steamed broccoli, or a crisp cucumber salad to add freshness and balance to the meal.
Creative Ways to Present
Want to make your Crockpot Cashew Chicken Recipe extra special? Serve it in cute lettuce cups for a fresh handheld option, or pile it over a bed of cauliflower rice for a low-carb twist. You can even turn it into a filling for wraps or spring rolls to surprise your family with creative yum-miness.
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot Cashew Chicken Recipe keeps beautifully in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, making it a fantastic choice for next-day lunches or quick dinners.
Freezing
If you want to freeze, portion the chicken into freezer-safe containers or bags, removing as much air as possible. It will keep well for up to 3 months. Just thaw overnight in the fridge before reheating for a stress-free meal.
Reheating
To reheat, warm the chicken gently in a skillet over medium heat or microwave it in short bursts, stirring occasionally to maintain that saucy goodness. Adding a splash of water or broth can help loosen the sauce if it thickens too much during storage.
FAQs
Can I use chicken breasts instead of tenderloins?
Absolutely! Chicken breasts can be used as a substitute, but since they’re leaner, be sure to cut them into bite-sized pieces and watch the slow cooking time to keep them tender and juicy.
Is this Crockpot Cashew Chicken Recipe spicy?
It has just a mild hint of heat from the red pepper flakes, which you can adjust according to your taste. Feel free to add more if you love a bit of a kick!
Can I make this recipe gluten-free?
Yes! Use gluten-free soy sauce or tamari to keep the sauce gluten-free without sacrificing flavor.
Do I have to brown the chicken first?
Browning adds a delicious crust and depth of flavor, but if you’re short on time, you can skip this step and cook the chicken directly in the crockpot—just expect a slightly different texture.
What can I use instead of cashews?
Pecans or almonds make excellent substitutes if you want a different nutty crunch or if cashews aren’t available.
Final Thoughts
This Crockpot Cashew Chicken Recipe is one of those dishes that feels like a warm hug after a long day. It’s simple to prepare, packed with flavor, and flexible enough to suit your tastes and schedule. Give it a whirl for dinner, and I promise you’ll find yourself going back to this recipe time and again. Trust me, your taste buds will thank you!
Print
Crockpot Cashew Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Asian
Description
This Crockpot Cashew Chicken recipe features tender chicken pieces quickly browned and then slow-cooked in a savory, slightly sweet sauce packed with garlic, ginger, and crunchy cashews. Ideal for a comforting weeknight meal, it’s served garnished with scallions and sesame seeds, perfect over steamed rice.
Ingredients
Chicken and Coating
- 2 lbs chicken tenderloins, cut into bite-size pieces
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil
Vegetables
- 1 red bell pepper, chopped
- 4 cloves garlic, chopped
- 3 scallions, sliced (for garnish)
Sauce and Seasoning
- 1 cup soy sauce (lite or low sodium)
- ½ cup ketchup
- 4 tablespoons brown sugar
- ½ teaspoon black pepper
- ½ teaspoon ground ginger
- ¼ teaspoon red pepper flakes
- 1 teaspoon sesame seeds (plus more for garnish)
- 1 cup cashews
Instructions
- Brown the Chicken: Coat the chicken pieces with cornstarch. Heat the vegetable oil in a large skillet over medium-high heat. Quickly brown the chicken pieces, turning them to get a little color on all sides. The goal is not to cook through the chicken but to develop a lightly browned exterior.
- Prepare Slow Cooker and Sauce: Transfer the browned chicken to the slow cooker. Add the chopped red bell pepper. In a 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 in Slow Cooker: Pour the sauce over the chicken and bell pepper in the slow cooker. Add the cashews and gently stir everything to combine. Cover and cook on LOW setting for 3 to 4 hours until the chicken is tender and flavors meld.
- Garnish and Serve: Before serving, garnish the dish with sliced scallions and a sprinkle of additional sesame seeds. Serve hot over cooked rice for a complete meal.
Notes
- Do not fully cook the chicken during browning; this step is just to add texture and color.
- Using lite or low sodium soy sauce helps control the salt level in this dish.
- The cashews add a pleasant crunch but can be omitted if allergic to nuts.
- Serve with steamed jasmine or basmati rice to soak up the flavorful sauce.
- You can adjust the red pepper flakes according to your preferred spice level.
