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There is something incredibly comforting and downright delicious about this Crockpot Cashew Chicken Recipe. It’s a perfect balance of tender chicken, crunchy cashews, and a savory-sweet sauce that simmers gently all day long. Whether you’re craving a fuss-free family dinner or want to impress guests with minimal effort, this dish delivers big on flavor and texture. The slow cooker does all the hard work, while you get to savor the aroma filling your kitchen and enjoy a meal that tastes like it took hours of loving preparation.

Crockpot Cashew Chicken Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple and fresh ingredients is the secret to making this Crockpot Cashew Chicken Recipe shine. Each component plays an essential role, from coating the chicken to creating the perfect balance of sweet, savory, and spicy flavors that make this dish irresistible.

2 lbs chicken tenderloins: Cut into bite-sized pieces for quick cooking and perfect tenderness.
3 tablespoons cornstarch: Helps create a light coating on the chicken that locks in moisture and gives a slight crispiness after browning.
2 tablespoons vegetable oil: Used for that initial sear to develop flavor with some color on the chicken.
1 red bell pepper: Adds a bright pop of color and fresh sweetness to balance the savory sauce.
1 cup soy sauce (lite or low sodium): Creates the salty, umami base of the sauce without overpowering the dish.
½ cup ketchup: Contributes tangy sweetness and a rich texture to the sauce blend.
4 tablespoons brown sugar: Melts into the sauce for a caramelized, deep sweetness that perks up every bite.
4 cloves garlic: Chopped fresh garlic adds sharp flavor and aromatic warmth.
½ teaspoon black pepper: For a subtle background heat that enhances all the other flavors.
½ teaspoon ground ginger: Adds a gentle zing and a hint of earthiness, perfect for Asian-inspired dishes.
¼ teaspoon red pepper flakes: Just enough spice to awaken the palate without overwhelming.
1 teaspoon sesame seeds: Provides a nutty aroma and texture, plus an appealing visual touch inside the dish.
1 cup cashews: The star crunch element offering buttery richness and a satisfying bite.
3 scallions: Sliced for a fresh, sharp garnish that brightens every plate.

How to Make Crockpot Cashew Chicken Recipe

Step 1: Brown the Chicken

Start by tossing your chicken pieces in cornstarch to coat them lightly. This step is crucial because it helps seal in the juices and gives each bite a slight golden crust when quickly browned. Heat up the vegetable oil in a large skillet over medium-high heat and brown the chicken just until each piece develops some color. Don’t worry about cooking it all the way through—this is just about flavor and texture!

Step 2: Assemble in the Slow Cooker

Transfer the browned chicken over to your slow cooker, then add the chopped red bell pepper for a fresh crunch. In a medium bowl, whisk together soy sauce, ketchup, brown sugar, garlic, black pepper, ground ginger, red pepper flakes, and sesame seeds to create a rich, flavorful sauce. Pour this mixture over the chicken and peppers, then stir in the cashews to distribute their buttery goodness throughout.

Step 3: Slow Cook to Perfection

Cover your slow cooker and set it on LOW. Let everything simmer quietly for 3 to 4 hours. This low and slow cooking method melds all the flavors beautifully while keeping the chicken tender and juicy. When the timer goes off, your kitchen will be filled with an irresistible aroma, and your Crockpot Cashew Chicken Recipe will be ready to serve!

How to Serve Crockpot Cashew Chicken Recipe

Garnishes

A sprinkling of freshly sliced scallions and a few extra sesame seeds on top add freshness, a little color contrast, and a satisfying crunch. These simple garnishes elevate the dish visually and taste-wise, making each plate feel special.

Side Dishes

This Crockpot Cashew Chicken pairs beautifully with steamed white or jasmine rice, which soaks up all that flavorful sauce. For something green and vibrant, try serving alongside stir-fried vegetables or a simple cucumber salad for cooler, crisp notes.

Creative Ways to Present

For a fun twist, serve the chicken over cauliflower rice to keep it lighter or stuff it into warm pita pockets for an easy lunch option. You can also spoon it over noodles for a cozy, noodle bowl-inspired dinner that everyone will love.

Make Ahead and Storage

Storing Leftovers

Crockpot Cashew Chicken stores really well in the fridge. Place leftovers in an airtight container and keep them chilled for up to 3 days. The flavors actually deepen after a day, making leftovers just as delicious as the first serving!

Freezing

This recipe freezes nicely too. Cool completely before transferring the chicken and sauce to a freezer-safe container. It can be frozen for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating gently for the best texture.

Reheating

Reheat leftovers in the microwave or on the stovetop over low heat, stirring occasionally until warmed through. Adding a splash of water or broth can help restore the saucy consistency and prevent the chicken from drying out.

FAQs

Can I use chicken breasts instead of tenderloins?

Absolutely! Chicken breasts will work well too—just cut them into bite-sized pieces and follow the same steps. Browning may take a little longer since breasts are thicker, but overall, the flavor will be just as wonderful.

Is it possible to make this recipe gluten-free?

Yes, to make this Crockpot Cashew Chicken Recipe gluten-free, simply swap out the soy sauce for tamari or a gluten-free alternative. Make sure the cornstarch and other ingredients you use are also certified gluten-free.

Can I prepare the sauce ahead of time?

Definitely! The sauce can be mixed up a day in advance and stored in the fridge until you’re ready to cook. This saves time and lets the flavors meld early, giving your dish even more depth.

What if I want it less spicy?

Just reduce or omit the red pepper flakes. The recipe still has plenty of flavor from the garlic, ginger, and soy sauce, so it won’t feel bland at all.

Can I add other vegetables?

For sure! Snap peas, broccoli florets, or sliced carrots make great additions. Just add them in during the last hour of cooking to keep their texture crisp and fresh.

Final Thoughts

If you’re looking for a cozy, flavorful meal that practically cooks itself, the Crockpot Cashew Chicken Recipe is a must-try. It brings together simple ingredients in a way that feels luxurious, and the slow cooker magic makes the whole process delightfully easy. Gather your ingredients, set it and forget it, then get ready to indulge in a cozy meal that’s sure to become a family favorite.

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Crockpot Cashew Chicken Recipe

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4.1 from 78 reviews

Author: admin
Total Time: 3 hours 45 minutes
Yield: 6 servings 1x

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Description

This Crockpot Cashew Chicken recipe combines tender bite-sized chicken pieces with a flavorful sauce made from soy sauce, garlic, and spices, cooked low and slow in a slow cooker for tender, delicious results. The addition of cashews gives a wonderful crunch and nutty flavor, making it a perfect easy weeknight dinner served over rice.

Ingredients

Scale

Chicken

2 lbs chicken tenderloins, cut into bite-size pieces
3 tablespoons cornstarch
2 tablespoons vegetable oil

Vegetables & Nuts

1 red bell pepper, chopped
1 cup cashews
3 scallions, sliced (for garnish)

Sauce & Seasoning

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
1 teaspoon sesame seeds, plus more for garnish

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Instructions

Coat the Chicken: Place the chicken pieces in a bowl and coat evenly with cornstarch to create a light coating that will help brown the chicken and thicken the sauce.
Brown the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the coated chicken pieces and quickly brown them on all sides. The goal is to get some color, not to cook through completely.
Combine in Slow Cooker: Transfer the browned chicken to the crockpot. Add the chopped red bell pepper.
Prepare the Sauce: In a mixing bowl, whisk together the soy sauce, ketchup, brown sugar, chopped garlic, black pepper, ground ginger, red pepper flakes, and 1 teaspoon sesame seeds until smooth.
Add Sauce and Cashews: Pour the sauce over the chicken and bell peppers in the slow cooker. Add the cashews and stir everything to combine thoroughly.
Cook Low and Slow: Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours until the chicken is tender and cooked through, and the flavors meld.
Garnish and Serve: Just before serving, garnish with sliced scallions and an extra sprinkle of sesame seeds. Serve the cashew chicken hot over cooked rice for a complete meal.

Notes

Do not skip browning the chicken; it adds important flavor and texture.
If you prefer more heat, increase the red pepper flakes or add a dash of sriracha to the sauce.
Use low sodium soy sauce to control saltiness in the dish.
Serve this dish over steamed jasmine or basmati rice for the best experience.
Cashews can be toasted beforehand for extra crunch and depth of flavor.

Prep Time: 15 minutes
Cook Time: 3 hours 30 minutes
Category: Main Dish
Method: Slow Cooking
Cuisine: Asian American