If you’re searching for a takeout-inspired meal that practically makes itself, look no further than Crock Pot Cashew Chicken. This flavorful dish brings together tender pieces of chicken, crunchy cashews, and vibrant bell peppers, all simmered in a savory, slightly sweet sauce that’s perfect for spooning over bowls of fluffy rice. The best part? The slow cooker does most of the heavy lifting, making it a low-effort dinner that never skimps on taste or texture.
Ingredients You’ll Need
The beauty of Crock Pot Cashew Chicken is in its straightforward lineup of ingredients. Each component brings a unique quality, ensuring layers of flavor and satisfying bites in every bowl. Here’s what you’ll need and why:
- Chicken breasts: Boneless, skinless, and cut into bite-sized pieces for quick cooking and easy serving.
- Cornstarch: Helps create a velvety coating on the chicken and thickens the sauce as it simmers.
- Salt & black pepper: Simple seasonings that highlight all the other flavors in the dish.
- Vegetable oil: Used to sear the chicken, locking in juices before it finishes cooking in the slow cooker.
- Low-sodium soy sauce: Brings the essential salty, umami backbone to the sauce while keeping things balanced.
- Rice vinegar: Adds a touch of tanginess for extra depth in the sauce.
- Hoisin sauce: Offers a hint of sweetness and that signature Asian-inspired richness.
- Ketchup: Gives the sauce body and a subtle sweet-tart background note.
- Brown sugar: Rounds out the savory ingredients with a mellow caramel flavor.
- Garlic: Freshly minced for a punch of aromatics that infuse every bite.
- Ginger: Adds a warm, fragrant heat that lifts up the entire dish.
- Red pepper flakes (optional): Sprinkle in for a subtle kick of heat, or leave out if you prefer milder flavors.
- Unsalted cashews: The signature crunch—raw or lightly toasted for extra nuttiness.
- Red and green bell peppers: Provide color, crunch, and a natural sweetness that pairs perfectly with the sauce.
- Green onions: Sliced and sprinkled on top for a fresh, oniony finish.
- Cooked rice: The perfect canvas for soaking up every last drop of sauce when serving.
How to Make Crock Pot Cashew Chicken
Step 1: Coat the Chicken
Start by tossing your chicken pieces with cornstarch, salt, and black pepper in a large bowl. This quick prep step creates a thin layer that helps the chicken stay juicy as it cooks and ensures a slightly glossy sauce in the final dish.
Step 2: Sear for Flavor
Next, heat the vegetable oil in a large skillet over medium-high heat. Add the coated chicken and sear for just 2-3 minutes. You’re not looking to cook it all the way through—just enough to lock in those natural juices and give the exterior a bit of savory browning. Transfer the chicken straight into your slow cooker when done.
Step 3: Whisk the Sauce
In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, hoisin sauce, ketchup, brown sugar, garlic, ginger, and red pepper flakes (if you like a little heat). This sauce is the soul of Crock Pot Cashew Chicken, bringing that lovely balance of salty, sweet, tangy, and spicy all in one.
Step 4: Combine and Slow Cook
Pour your sauce evenly over the chicken in the crock pot. Give everything a gentle stir so the sauce coats all the pieces, then cover. Set your slow cooker on low for 3 to 4 hours, or crank it to high for a quicker 1 and a half to 2 hours. Let the chicken baste slowly, soaking up all those amazing flavors.
Step 5: Add Cashews and Peppers
About 30 minutes before you’re ready to serve, stir in the unsalted cashews and diced red and green bell peppers. This timing keeps the cashews snappy and the peppers bright and tender-crisp, so you get the full spectrum of texture in every bite.
Step 6: Serve Over Rice
When the timer buzzes and the chicken is irresistibly tender, serve your Crock Pot Cashew Chicken hot over bowls of fluffy rice. Scatter green onions on top as the finishing flourish and watch the colors and aromas come alive!
How to Serve Crock Pot Cashew Chicken
Garnishes
Garnishing is where you make this dish sing! After plating, sprinkle a handful of sliced green onions on top for peppery freshness. If you’re feeling fancy, try a sprinkle of toasted sesame seeds or a drizzle of extra sauce from the crock pot for richness and shine.
Side Dishes
Crock Pot Cashew Chicken shines with simple sides. Steamed white or brown rice is a no-fuss favorite, but you can also serve it with cauliflower rice for a lighter meal. A crisp cucumber salad or quick stir-fried veggies round out the table and balance the robust flavors of the chicken.
Creative Ways to Present
Have fun with the presentation! For a party, try serving Crock Pot Cashew Chicken in lettuce cups for a handheld appetizer. It’s also beautiful spooned into individual rice bowls for meal prep or piled high with extra steamed broccoli when you want more greens.
Make Ahead and Storage
Storing Leftovers
Leftovers are a real treat with this dish. Simply transfer any extra Crock Pot Cashew Chicken to an airtight container and refrigerate for up to 3 days. The sauce keeps everything moist, and the flavors deepen as they rest overnight.
Freezing
This dish freezes surprisingly well. For best results, cool the chicken and sauce completely, then store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before you’re ready to reheat and serve.
Reheating
For reheating, you can use the microwave or gently warm the chicken in a saucepan over low heat, stirring occasionally. If the sauce thickens up, add a splash of water or chicken broth to loosen things back to perfection.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs stay extra juicy and work beautifully in Crock Pot Cashew Chicken. Just trim excess fat and cut into bite-sized pieces before starting.
Should I toast the cashews first?
Toasting cashews in a dry skillet before adding them enhances their flavor and gives you an even deeper crunch. It’s an optional step, but highly recommended for nut lovers!
What’s the best way to adjust the heat level?
You can control the spiciness by changing the amount of red pepper flakes in the sauce. For a milder version, omit them entirely. For extra heat, add a touch more or serve with Sriracha on the side.
Can I make Crock Pot Cashew Chicken ahead of time?
Yes! You can prepare the sauce and chop ingredients up to a day ahead, then store them in the fridge. When you’re ready, just assemble everything in the slow cooker and let it work its magic.
Is this recipe gluten-free?
With a quick swap to gluten-free soy sauce (like tamari) and double-checking your hoisin sauce ingredients, you can definitely make Crock Pot Cashew Chicken gluten-free and enjoy it worry-free.
Final Thoughts
If you’re craving comfort food, easy prep, and a hit of restaurant-worthy flavor at home, there’s nothing quite like Crock Pot Cashew Chicken. This recipe delivers every time, so give it a try—I know you’ll be adding it to your regular dinner rotation in no time!
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Crock Pot Cashew Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
This Crock Pot Cashew Chicken recipe is a delicious Asian-inspired dish that is easy to make in a slow cooker. Tender chicken pieces are coated in a flavorful sauce with cashews and bell peppers, creating a perfect balance of sweet, savory, and nutty flavors. Serve this dish over rice for a satisfying meal the whole family will love.
Ingredients
Chicken:
- 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Sauce:
- 2 tablespoons vegetable oil
- 1/2 cup low-sodium soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons hoisin sauce
- 2 tablespoons ketchup
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes (optional)
Additional Ingredients:
- 1 cup unsalted cashews
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 green onions, sliced
- Cooked rice for serving
Instructions
- Coat Chicken: Toss chicken pieces with cornstarch, salt, and black pepper until coated.
- Sear Chicken: Sear coated chicken in vegetable oil until lightly browned, then transfer to the crock pot.
- Make Sauce: Whisk together soy sauce, rice vinegar, hoisin sauce, ketchup, brown sugar, garlic, ginger, and red pepper flakes. Pour over chicken in the crock pot and stir to coat.
- Cook: Cover and cook on low for 3-4 hours or on high for 1 1/2-2 hours until chicken is tender.
- Add Cashews and Peppers: Stir in cashews and diced bell peppers 30 minutes before the end of cooking.
- Serve: Serve hot over rice and garnish with sliced green onions.
Notes
- For extra flavor, toast the cashews in a dry skillet before adding them.
- Add broccoli or snap peas for more vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 10 g
- Sodium: 980 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 85 mg
