This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
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!
Pin this now to find it later
Pin It
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.
I have a few questions please…..first in the description you mention that the chicken is ‘breaded to perfection’, did i miss a step or ingredient for breading of the chicken? You do say to add the chicken to the slow cooker and then at the end it is served, so, am i to assume that the chicken will only be cut just prior to serving or perhaps prior to adding to the slow cooker at the start of the recipe? Are the cashews salted or unsalted? Thank you very much in advance.
This looks great! Can’t wait to try it! Has anyone tried frying the cubes then cooling and freezing it for a freezer crock pot meal? OR using precooked and breaded chicken chunks from the freezer when making this? Just looking for a way to make it quicker.
Great recipe. I would not have believed you could make chicken like this in a crock pot. For us it was way too salty though. I will make this recipe again using much less soy sauce.
Where do you find sweet chili sauce, at Walmart I’ve only seen plain chili sauce…….thanks
That will work! 🙂
Fresh Market
Walmart has sweet chili sauce in there Asian section.
I made this recipe yesterday and it was delicious! Although, the ingredient list seems to have changed, substituting cornstarch for flour (the directions still mention flour)? And adding a few other ingredients. Is the original recipe available? Thanks!
Chicken is in the crock pot and I am waiting to see the results! I never made chicken breast in a crock pot before so I hope it’s good! I used a combination of rice vinegar and white wine vinegar, powdered ginger and some chili powder instead of the red pepper flakes.
Made this tonight for dinner, was salty so I watered it down and added a little more sweetness. The color wasn’t dark so maybe others used dark brown sugar?? Threw little broccoli florets in for the last hour, yummy !! Thanks for the idea
This is such a winning recipe – thanks for sharing! Can’t wait to try.
I never post about recipes, but this was soooo yummy! Although I didn’t do it in the crock-pot because I was running out of time so I just lightly skillet fried the chicken thighs and then added the sauce to the skillet and then let it simmer for about 35 min. I bought an Asian frozen stir fry veggie mix and sauteed? the lightly salted cashews with the veggie mix in a separate pan with a little bit of ginger powder and some soy sauce. I served it with vermicelli noodles. I have the pickiest eaters and I tell you the pans were almost licked clean!
I made this yesterday and followed recipe as Alyssa suggested, doubling the ingredients for the sauce. I agree the sauce needed to be doubled, there would not have been enough otherwise. I thought it was too salty. I did use reduced sodium soy sauce for half of the required amount. The hub thought it was fine though. Maybe next time, I’ll replace some of the soy sauce with something else. Not sure what though!!
I made this last night for my husband and he loved it! This was a dry run to see if I liked it well enough to make it for a birthday party next week. I made it per the recipe except I tripled the sauce for three large chicken breast. I think doubling it would work as well. I used powdered ginger and dry garlic.Next week I will use the real deal. I added an additional tablespoon of brown sugar..
I cooked this on the stove because I waited too late. The sauce was dark. Next week I will use light brown sugar. The chicken breast cooked up very quickly on the stove. Next week I will use chicken thighs because I need to put it in the crock pot and I really do not like dry chicken breast. I will add carrots and celery and sprinkle the cashews and green onion before serving. The sauce was really good, like a Chinese restaurant sauce!
What size slow cooker did you use? I wonder if that’s what is making the difference in the sauce color and someone had said it condensed too much.
Doubled the sauce as described, using low sodium Tamari style soy sauce. (My rice wine vinegar was seasoned which turned out to be fine). After the first hour I added about 2 cups of cubed carrots and the same of cubed celery hearts and about 2 tablespoons of water as the mix looked a little dry once I stirred in all that veg, but I knew the veggies would sweat so I didn’t want to go overboard. After 4 hours the chicken was still in nice cubes with minimal shredding, there was just the right amount of sauce. It tastes like the best possible version of the Chinese take-away cashew chicken! I also threw in the raw unsalted cashews at the beginning and they were soft enough to be stabbed easily with a fork. For firmer cashews I would add at the end but I like them this way. Absolutely terrific recipe! (I omitted the red pepper flakes as I don’t like spicy things at all but the ginger and garlic still gave good flavor).
We made this tonight with chicken thigh meat trimmed up and cashews sprinkled on top afterwards – over rice. Everyone loved it! The sauce was dark in color as well like someone mentioned above and very strong/condensed. I think we needed to use MORE chicken thigh meat in order to ‘thin out’ the sauce more. Might add a touch of water or broth maybe next time so not so strong as well. Perhaps cut down a touch of the ketchup a little bit, but not by much. We’ll be making this again with adaptations! Thank you!
The lemon slow cooker chicken is excellent…
Made as a stir fry on the stove top. Added a couple bias-cut carrots and used half the chicken called for. Made a full batch of sauce, which effectively doubled the sauce. Didn’t have enough ketchup, so I used all tomato paste; the sauce had a very heavy tomato taste, which the kids liked, but I thought it was too strong. I would have preferred more of a beef broth-based sauce. Breaded the chicken in a mixture of flour and corn starch to make sure the sauce would thicken properly. Over all, it wasn’t bad, but I won’t make it again.
You completely changed the recipe and then said you didn’t care for it. Perhaps try the recipe as written and THEN review it.
Great answer! I hate when people do that.