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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 initially made this recipe as shared here except for subbing regular soy sauce for low-sodium soy sauce and it was still so salty it was practically inedible. In addition, the chicken didn’t really “brown” in the cornstarch coating and my sauce was way too thin and runny.
That being said, it’s not a bad recipe and I used it as a starting point the next time around. Instead of coating the chicken in cornstarch, I used flour which gave it the nice golden brown I was looking for and a crispier texture. For the sauce, I cut the soy sauce in half, added 2 more tablespoons of brown sugar and another 2 tablespoons of sweet chili sauce. In order to get the sauce thick like traditional Chinese sauces, I just whisked 3 tablespoons of cornstarch with about a tablespoon and a half of water and poured it into the crock pot. This turned out WAY better and much more like the picture shows the recipe to be. I honestly don’t see how it’s even possible for the dish to turn out like that picture if the recipe is followed exactly.
So all in all, I wouldn’t make it according the exact recipe ever again but it’s at least a decent starting point.
Thank you for your input, I am going to try it your way.
Yes– I had the same issue. DIdn’t taste BAD, but had that salty soy sauce taste and the chicken didn’t get brown at ALL and really didn’t seem “breaded” at all in the final product… I am saving this recipe AND your mods to try again…
Thank you. This was so easy and was gorgeous. Loved it
I suggest updating your recipe to specify that you cut your chicken up prior to pan frying it. Mine came out more like shredded chicken, looking nothing like your picture. I would have tried this recipe again if that were the only issue, but I was also disappointed in the flavor…Sad I wasted some nice organic chicken breasts on this recipe!
I am sorry that it didn’t turn out for you. This recipe is one of our favorites and receives rave reviews from others.
We had this on Saturday night and I am making it again this week. It was soooo amazing and I didn’t find it salty at all. Just right!
I am going to try this tonight, looks lovely . Can I ask do you have a website I can find other recipes you recommend?
Just finished making this and after a few bites I threw it in the garbage. What a waste of time and money. I used low sodium soy sauce and still could not eat it. Followed the recipe exactly. Can’t remember when I ever didn’t like something. Oh well.
I am sorry it didn’t turn out for you. This is one of our favorite recipes and it receives rave reviews from others as well.
Have this cooking now. Tweaked it by adding honey, chinese wine, sesame oil, corriander/cilantro, celery and chinese spinach.
Will see how it goes but I’m expecting it to be wonderful
Hi I made it but found it a bit salty, any ideas on how to make it less salty? Not sure what I’ve done wrong :/
Try a low sodium soy sauce. 🙂
I agree I made it tonight. Could not eat it way too salty for us
Very good dish. Everyone liked it. I doubled the ingredients because I am feeding 7. I do recommend low sodium soy sauce. Also, in my opinion you don’t have to cook 4 hours. I found that 2 hours in the slow cooker was perfect.
I followed the recipe as printed, however, I doubled it. I was very disappointed due to the saltiness. I used low sodium soy. Would love to try again with suggestions.
HI Alyssa
Thank you this awesome recipe! We have added this into our “Go To” rotation of 10-12 dishes I make every 2 week!!! The whole family says “yeah!” When I tell them I am making this cashew chicken dish for dinner!!! Really it is that good!!!! I have perfected my version with a little more sweet chile sauce and use ginger powder when I don’t have fresh ginger and a little less soy and added green beans the last 30 minutes with the cashews and it is perfection! Thank you so much for sharing!!!
We love this recipe. Enjoying it tonight.
Hi. What size crockpot would be recommended? I just inherited a 3-qt one but some recipes require a 5-6 qt capacity.
3 quart is usually ok when making a recipe for a family of four. 🙂
I don’t have sweet chili sauce. I do have Chinese garlic sauce. Can I use that?
I don’t have sweet chili sauce. I do have Chili Garlic sauce. Can I use that instead?
I’m looking forward to making it this week
We just wasted a load of chicken on this. The saltiest thing I’ve ever eaten. Half a cup of soy sauce?! It was absolutely horrible. Really annoyed at how much money we wasted and had to throw away
I am sorry you didn’t like this. It is one of our favorites and also receiving rave reviews from others that are trying it as well. I could recommend a low sodium soy sauce if you think it is too salty.