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This amazing slow cooker cashew chicken is way better than takeout! The chicken is breaded to perfection, the sauce is full of flavor and the cashews hidden throughout are the best part!
Make this a restaurant-worthy meal with these sides. My tried and true favorites will make it yummy, Wontons, Egg Rolls, and of course, Rice.
Slow Cooker Cashew Chicken Recipe
My love for cashews runs deep. One time I bought a big thing of cashews from Costco and ate the entire thing by myself. Cashews are amazing. And when added to this amazing Chinese slow cooker meal. Mind blown. If you haven’t ever tried coating and browning the chicken before adding it to the slow cooker. It is a must, it makes a HUGE difference in taste and texture. It will take your Cashew Chicken to the next level. Instead of the sauce being thin, it thickens it up while it cooks and soaks the delicious marinade into the breading. As soon as it was done, I couldn’t believe that something that delicious was just made in the crockpot.
Slow Cooker Cashew Chicken has to be seriously one of the best slow cooker meals that I have ever had! The cashews add so much amazingness to this meal and it was uh-mazing! Like I couldn’t stop eating it amazing. This is one meal that you aren’t going to want to pass up! I know that your family is going to love it as much as we did!
Ingredients For Cashew Chicken
Super simple ingredients that come together to make a divine dish.
- Chicken breasts boneless skinless: About 4 pieces, cut into 1-inch pieces
- Cornstarch: Coats the chicken to create the crust when pan-cooked.
- Black pepper: Flavor booster.
- Canola oil: This is a great choice to cook the chicken in.
- Soy sauce low sodium: You can use regular if you want to.
- Rice wine vinegar: Mild flavor that still has the tang.
- Ketchup: Sweet and savory, perfect for the sauce.
- Sweet chili sauce: Adds a touch of heat.
- Brown sugar: Adds sweetness and caramelization.
- Garlic cloves: Mince your garlic
- Grated fresh ginger: Packs a punch of flavor and heat you will love.
- Red pepper flakes: More heat.
- Cashews: The nut of choice.
How to Make Cashew Chicken in the Slow Cooker
The slow cooker makes this so easy and so delicious. The extra step of browning the chicken is divine.
- Prep the Chicken:Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch mixture.
- Brown: Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
- Sauce: Combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (I like my cashews to be softer so I add them during the cooking process, if you want more of a crunch, add them right before serving)
- Slow Cook: Cook on LOW for 3 to 4 hours.
- Enjoy: Serve over rice. Makes 4-6 servings.
Other Ways to Cook Cashew Chicken
No Slow Cooker, No Problem: This can easily be made in a large skillet on the stovetop. After you saute the chicken add the sauce to your large skillet, let it simmer for 20-30 minutes covered. If you need to thicken the sauce more, make a cornstarch slurry of 1Tablespoon cornstarch and 2 Tablespoons cold water, mix and then stir into the sauce and bring to a gentle boil. Serve as desired.
Instant Pot: Sauté the chicken in the instant pot, once cooked remove and add the sauce. If you are getting a burn notice add half a cup of chicken broth. Pour on the sauce and manually cook for 20 minutes.
Tips and Variations for The Best Cashew Chicken
The fact that you can make this luscious of a meal in the slow cooker is insane. It seriously tastes like take out, only better!
- Chicken: You can use chicken breasts or chicken thighs. If you do not like chicken, pork or beef are also good choices. Shrimp is not recommended as it does not do well in the slow cooker.
- Breading and Frying: It takes an extra step and a few extra minutes, but it is totally worth it. Please try to work this step into your plans. You can thank me later!
- Vegetables: Add some vegetables to round out the dish. Broccoli, zucchini, bok choy, snap peas, celery, mushrooms, edamame, and green pepper all make great choices. Add to the crockpot the last 30 minutes of cooking.
- Cashews: I do not recommend using salted cashews as they will cause the dish to be too salty. If that is all you have, you can rinse them off and sauté them dry before adding them to the crockpot.
- Serve: We love this dish on rice, but you can use brown rice, cauliflower rice, zoodles, ramen noodles, or quinoa.
Storing Your Cashew Chicken
This dish tastes even better the second day.
- Fridge: Keep in tightly sealed in the fridge for up to 5 days.
- Freeze: Place the cooled cashew chicken in a freezer-safe bag or container that is air-tight and freeze for up to 3 months. When ready to use thaw in the fridge overnight. Heat in the crockpot for 1-2 hours or on the stovetop till warm and bubbly.
- Make-Ahead Freezer Meal: Make a double batch of this insanely delicious meal and freeze one batch for later use. For the freezer meal, skip dredging the chicken as it will make it a bit messy. Add everything to a freezer-safe bag except the cashews. Press all the air out of the bag and freeze for up to 3 months. Thaw in the fridge overnight, add to the crockpot, and cook as directed by the recipe. Add the cashews and enjoy!
More Asian Inspired Recipes to Try
Being able to make take-out at home and have it taste even better than the real thing is epic. It saves you money and gives you control over the ingredients, which is a huge plus. Making your meals at home from scratch is often healthier and always tastes better. It is so fun to be able to eat your favorites but know you cooked them. If you have not tried it, you must. It is way easier than you think and your family and friends will think you are amazing. Try these tried and true recipes that will have you thinking you may never go out again!
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Slow Cooker Cashew Chicken
Ingredients
- 2 pounds chicken breasts boneless skinless, About 4 pieces, cut into 1 inch pieces
- 3 Tablespoons Cornstarch
- 1/2 teaspoon black pepper
- 1 Tablespoon canola oil
- 1/2 cup soy sauce low sodium
- 4 Tablespoons rice wine vinegar
- 4 Tablespoons ketchup
- 2 Tablespoons sweet chili sauce
- 2 Tablespoons brown sugar
- 2 garlic cloves minced
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon red pepper flakes
- 1 cup cashews
Instructions
- Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch mixture.
- Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
- Combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (I like my cashews to be softer so I add them during the cooking process, if you want more of a crunch, add them right before serving)
- Cook on LOW for 3 to 4 hours.
- Serve over rice. Makes 4-6 servings.
Video
Notes
-If it is too salty you can simply use low sodium soy sauce.
-If there isn’t enough sauce, you can double the sauce or make it 1 and 1/2 times. Updated on May 20, 2021 Originally Posted on July 13, 2012
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If I double the sauce, do I double the amount of cashews as well?
Alyssa, scratch my previous comment about the green onions, etc.
It’s all over the comments. Serves me right for not reading the comments first. I’m going to make this today.
It was delicious. I ate half of it on my own with Basmati rice (2 dashes). (I know, I know.) I was punished with a light stomach ache from overeating.
Alyssa, why are the green rings in the photos not in the ingredient list ?
And what are they ?
The rings look like cut scallions, green onions, or spring onions.
Just made this tonight and found that it had a strong vinegar taste (but had smelled fab while cooking!)…after some tweaking with more ketchup and brown sugar it was really good! I cut it up into chunks beforehand and browned it for a few minutes first. It also was done, chicken super moist, after 2 hours on low. Did anyone else experience the vinegar taste? I was wondering if it was meant to say 4 tsp and not 4 TBSP?? X
This looks fabulous but I have to ask, would there be something else to add if I didn’t use any of the spicey ingredients? Allergic to cayenne pepper which is also red pepper flakes and in chili powder. Thank you for your help!
It is a bit spicy. You are welcome to leave it out and see if that helps, then add in what you feel it needs. I haven’t tried the recipe with out the spicy ingredients but I don’t think it would change the flavor too much-just no spice. Hope that helps! XOXO
Would it be possible to substitute Hoisin Sauce for the ketchup, sweet chili sauce and brown sugar? If so, how much should be used?
could you translate low into degrees or number on a stove?
I dont have a cooker, only a stove .
Thanks
Dennis
I made this in the Instant Pot last night! Based on other comments, I tried the poultry setting plus 5 minutes. The chicken was definitely over cooked, but the sauce consistency was perfect. No one in the family complained though. I would try just the Poultry setting next time (20 minutes). Maybe even 15 minutes, since the chicken is partially cooked when it goes in. If anyone else tries it, please post. The Instant Pot is my new obsession and it’s fun to see recipes I like being adapted for it.
I was just going to ask if this could be done in the IP! Thanks for the tips Jennifer! My hubby loves cashew chicken but I’ve never made it for him. But this I’d be willing to try.
I made this in my Instant pot too! After browning the chicken I set my pot on manual for 14 minutes. Chicken was tender and sauce was perfect too! I also added one 1/4 cup of water to the sauce. I added the cashews and they were just the right amount of crunch! I’ve made this recipe at least 6 times in the slow cooker and am so happy it works with my instant pot too:).
Doesn’t the breading get soggy…especially in the slow cooker?
nope! the “breading” is extremely thin and it soaks into the chicken more than it gets soggy.
Followed this recipe to the letter, well almost, I added more brown sugar to the sauce. Only one problem, about 45 minutes into cooking time on low in the slow cooker, I checked and stirred the chicken. The sauce was reduced to paste and the chicken had the texture of sandpaper.
Needless to say, I quit cooking the chicken, thinned out the sauce and because I refuse to waste this much food we ate it.
Yes the cooker was on low but to be honest who cooks small pieces of chicken breast for 3 hours?
The only thing I can figure is that my cooker is a lot hotter than most.
Anyway, we love the sauce and I will do it differently next time.
I am bummed it didn’t work perfectly! I hope you will try it again and it works out with your changes. Thanks for following along and sharing! XOXO
Could the cashew chicken be made in my new pressure cooker?
I made this and we all loved it. Used maple syrup instead of brown sugar AND NO CROCK POT. Chicken cooks so fast. Just browned as advised then sautéed onions and ginger in the pan and added sauce and the cooked chicken. Voila! Delicious and one pan in 20 minutes. Used the instant Pot for the rice instead.
That sounds great! I love all your substitutions and changes! Those sound great! Thanks for sharing!! XOXO
Repeat: If you are worried about your chicken becoming dry try using boneless skinless chicken thighs. They will stay moist if left for a longer cooking time.
This looks delicious! Do you know if it would freeze well and/or any freezer tips?
If you want to make this a freezer meal simply brown the chicken and freeze it, then whip up the sauce and freeze it separately.
This was amazing! I substituted 1/2 the soy with water, used 1/2 the sugar, and boneless/skinless thighs. So delish! Thank you!
I have made this recipe several times – and, I’m making it for myself for Mother’s Day! I absolutely love it and so does my family. I do brown the chicken, first, and I add extra cashews because I’m a cashew lover, too!
That is so great to hear! I am so happy you love it so much! Happy Mother’s Day to you! Enjoy your dinner, I know it will be another great meal for you! Xo
Your Recipe Critic,
Alyssa
Sadly, not our fave. Too salty. Followed the recipe exactly. Didn’t look like the picture at all – looked more like BBQ. Hubby tolerated it but the kids didn’t like it. They said it tasted sour. We will stick with take out.
I am sorry to hear that! Thank you for your comment and letting me know about it. I hope there are other recipes that work better for your family!
Your Recipe Critic,
Alyssa