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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.
I made this and it was ok, but not how I thought it would be. I think I must have done something wrong and would love to try it again. My sauce turned out really thin and runny. The chicken was not crispy. I did coat it in cornstarch first and then fry it. I used a 7quart slow cooker and thought it didnt look full enough so I did add a few veggies in. but other than that I thought i followed every step. Any suggestions?
What went wrong or what didn’t you like about it and I can try to help. This really is one of our favorite recipes and receives countless rave reviews. Hopefully we can figure out what didn’t work for you??
I made this dish this past weekend and it was such a hit! It puts take out to shame! Will definitely be making this again and again and again!
You write like you are in high school…for your sake, I hope you are.
I just love comments like these. They really make my day. No I am not in high school. I am just a regular mom and wife. I try my best and I am sorry it isn’t up to your standards. Why don’t you try to say things that are positive and uplifting? It would make the world a better place.
You go, girl! I majored in English Lit in college, and I never once assumed that you were anything other than a bright, entrepreneurial woman! What a shame that Michael doesn’t have anything better to do than to criticize others. Keep up the good work, Alyssa! I love your blog!
Stephanie you are so sweet! These kind of comments just make my day! xoxo
Goodness… I rarely engage with other commenters because people so often act like they’re 10 feet tall when they’re behind a computer screen. Mr. Ehrhart, YOU are the one acting like a teenager, as though you have nothing better to do than offer a useless comment on a stranger’s website. For your sake, I hope you find a more fulfilling hobby.
Alyssa, I’m new to your blog, and I think you write in a fun, welcoming tone, and I’m excited to try this recipe tonight.
Thank you for your sweet comment! 🙂
Dear Mr Ehrhart,
if you are going to criticise someone for the level of their written English, please refrain from using lazy constructions such as “like you are” where you should have used “as if you are”.
Alyssa… good response 😉
Best regards from a professional editor.
Thank you Sue! I may need to hire you in the future. 😉
I saw in several of the comments as well as somewhere in something you wrote where the ingredient of “flour” was mentioned. Is it corn starch or flour, or both that the chicken is breaded in? Also, I can’t tolerate spicy foods. What would you suggest leaving out or altering to this dish to cut down on the heat?
Thanks,
Vicki
I used cornstarch. It shouldn’t be spicy at all for you. Just don’t garnish with any red pepper flakes. 🙂
What can I use instead of the soy sauce as 2 of my family members are severely allergic to soy? I have no access to coconut aminos where I live.
Looks and sounds delicious. If I were to make it I’d add a couple teaspoons of sesame oil to that marinade. A little sesame oil goes a long gone way in making good an a Isanti dish just that much more delicious. That’s my two cents…take it or leave it as you wish.
I see in some comments it said that you replied chicken was coated with flour, the recipe calls for cornstarch.
Which is it? Coat with flour and brown or coat with cornstarch and brown? Thanks.
I coated with cornstarch but I do think people are also using flour to coat the chicken as a substitute. I haven’t tried it that way so I am nor sure how it would turn out. 🙂
ok I loved your recipe so much that I decided to try it on the stove tonight but I only had some of the ingredients! So I used as many of yours as I could and guessed the rest. Here’s what I used:
Chicken, ketchup, tsp lazy chilli, dried garlic, tbsp wine vinegar, dry roasted peanuts, ginger, brown sugar, honey 2 tsp, soy, corn flour. Loved it!
Made this tonight and followed recipe exactly. Mine turned out too salty and lot’s of goopy, sticky sauce. After reading comments and thinking about recipe I will definitely made it again but with some adjustments. Definitely cut the chicken into small pieces prior to coating and browning or you will end up with more of a shredded chicken. For the sauce next time I think I will omit the ketchup entirely and reduce the soy to 1/4 cup and either try some broth or increase the rice wine vinegar. I did use lite soy and it was really salty.
Yeah don’t give up on the recipe. 🙂 The first time that I made it I had to make adjustments but it is one of our favorites. Although I didn’t think it was too salty.
I just made this and loved it but it was way too salty.. I am trying to figure out how to double this and leave most of soy sauce out , I used braggs amino acids, it has less salt but still too salty.. any other suggestions.
I want to make this but looking at all the comments about the sauce has it been fixed in the post or do I have to double it as posted???? Thanks
I recently redid the recipe so all of the measurements are correct now.
I made this last weekend and it was awesome!
I used half the soy sauce (low sodium soy sauce) because of choice . The sauce turned out reddish like the pictures (not dark brown like some had happen) .
Thanks for this recipe, I would have never thought you could have this outcome from a crockpot. It was great the next day also!
Hi ,
So excited to make this tomorrow, Just wanted to clarify a cpl things after reading comments. So definitely cube,dredge in cornstarch and brown before throwing in crockpot? Also is.the recipe for.sauce doubled or do I need to dbl it? Thanks much!
I updated the recipe to have the right measurements. 🙂
Dear Alyssa,
Your meal looks amazing.
Can you please a bit explain what does it mean LOW cooking program?
If I don’t have a slow cooker can I do it in oven? or multi-cooker? Which program I shall choose? which temperature?
Thank you in advance 🙂
I have posted my comments on here twice before. In July 2015. Each time I’ve posted my comments and gone back later, MY COMMENTS ARE NO WHERE TO BE FOUND.
This is the THIRD TIME I have tried to ask about this recipe. I am beginning to think something’s not right. I hope SOMEONE proves me wrong.
Many thanks.
What is your question?