Slow Cooker Cashew Chicken

An Easy, Flavor-Packed Asian-Inspired Crockpot Recipe

If you’re craving takeout but want something homemade and healthier, this Slow Cooker Cashew Chicken is the answer. It’s sweet, savory, nutty, and incredibly simple to prepare. Juicy bite-sized chicken pieces are slow-cooked in a rich, tangy Asian-style sauce and topped with crunchy cashews for the ultimate texture and flavor.

Skip the restaurant—this crockpot cashew chicken is better than takeout!

 Ingredients You’ll Need

Here’s everything required to make this easy cashew chicken in your slow cooker:

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces

• 1/4 cup all-purpose flour

• 1/2 tsp black pepper

• 1/4 tsp salt

• 1/4 cup soy sauce (low-sodium preferred)

• 2 tbsp rice vinegar

• 2 tbsp ketchup

• 1 tbsp brown sugar

• 1 garlic clove, minced

• 1/2 tsp fresh grated ginger

• 1/4 tsp red pepper flakes (optional, for heat)

• 1 cup cashews (unsalted or lightly salted)

• Steamed white rice (for serving)

 Step-by-Step Instructions

 Step 1: Coat the Chicken

In a large mixing bowl:

• Combine ¼ cup flour, ½ tsp black pepper, and ¼ tsp salt.

• Add the bite-sized chicken pieces and toss to coat thoroughly.
  You can also use a zip-top bag for less mess—just shake the chicken inside until evenly coated.

 Step 2: Make the Sauce

In a separate bowl, whisk together the sauce ingredients:

• ¼ cup soy sauce

• 2 tbsp rice vinegar

• 2 tbsp ketchup

• 1 tbsp brown sugar

• 1 clove minced garlic

• ½ tsp grated ginger

• ¼ tsp red pepper flakes (optional for a little heat)

This sweet and tangy sauce is the heart of the dish and gives the chicken its irresistible flavor.

 Step 3: Combine in the Slow Cooker

• Transfer the flour-coated chicken into your slow cooker.

• Pour the sauce mixture over the chicken and stir gently to coat all the pieces evenly.

• Add 1 cup of cashews on top—no need to mix them in yet; they’ll soften slightly as they cook.

 Step 4: Cook to Perfection

Cover the slow cooker and cook the chicken:

• On low for 4–5 hours

• Or on high for 2–3 hours

You’ll know it’s ready when the chicken is cooked through and fork-tender, and the sauce has thickened slightly.

 Step 5: Serve and Enjoy!

Serve the cashew chicken hot over a bed of steamed rice or jasmine rice.
Garnish with:

• Extra cashews for crunch

• Chopped green onions or cilantro for a fresh finish

• Optional sesame seeds for texture

 Serving Suggestions

• Pair with stir-fried vegetables like broccoli, bell peppers, or snow peas

• Serve over cauliflower rice for a low-carb option

• Make it a complete Asian-inspired meal with a side of egg rolls or spring rolls

Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 4 days

• Freezer: Freeze for up to 2 months (without rice). Thaw in the fridge overnight.

• Reheat: Microwave in 1-minute intervals or heat on the stovetop with a splash of water

 Tips & Variations

• Swap proteins: Try diced chicken thighs for extra tenderness or tofu for a vegetarian version

• Add veggies: Stir in bell peppers, carrots, or snap peas during the last hour

• Adjust heat: Add more red pepper flakes or a dash of sriracha if you like it spicy

• Thicker sauce: Mix 1 tbsp cornstarch with 1 tbsp water and stir in during the last 30 minutes of cooking if you want a thicker glaze

  Why You’ll Love This Recipe

  • Dump-and-go convenience—perfect for busy weeknights

  • Restaurant-quality flavor with simple pantry ingredients

  • Great for meal prep or feeding a crowd

  • Kids and adults both love it!

   Final Thoughts

  This Slow Cooker Cashew Chicken combines the bold flavors of your favorite Asian takeout dish with the convenience of a slow cooker. It’s a recipe you’ll return to again and again—not just because it’s easy, but because it’s insanely delicious.

  Give it a try tonight and treat yourself and your family to a comforting, savory, and satisfying meal—without ever picking up the phone for takeout.

enjoy!