Slow Cooker Cashew Chicken

This slow cooker cashew chicken, is an easy and delicious dinner everyone can enjoy! Instead of ordering out, make this in your crockpot effortlessly. You won’t be sorry!

Crockpot Cashew Chicken

This slow cooker cashew chicken recipe is the easiest way to get your Chinese takeout fix minus the guilt or bloated feeling afterward!

This recipe is made with simple and easy ingredients that you probably already have in your kitchen and what’s even better is that there is basically zero prep time involved apart from browning chicken…and if you consider that work you are lazier than me (and that’s saying something!).

Be sure to try my Beef Lo Mein and Sweet and Sour Pork too!

Why you will love this recipe!

• Simple ingredients: Most of the ingredients on this list are store cupboard ingredients such as ketchup, brown sugar, soy sauce and vinegar so it couldn’t be easier and they all add a TON of flavor.
• Easy: This is a true dump and go recipe that is loaded with flavor and so effortless to make!
• Make ahead: Not only can you set this to go earlier in the day for a tasty dinner, but it’s perfect for weekly meal prep and freezer friendly too!

How to make slow cooker cashew chicken

Be sure to scroll down for the full recipe!

• Brown the chicken in the skillet.
• Add all of the ingredients to the Crockpot (except for the cashews) and stir to combine.
• Once done cooking, stir in the cashews. and enjoy!

Can you make it ahead of time?

Once you have made your slow cooker cashew chicken, it will be safe to keep it on warm mode for up to 2 hours. Once cooled, store covered in the fridge and it will keep well for up to 4 days. Reheat on the stovetop to warm through to serve.

Can you freeze it?

Yes! This is a great freezer meal recipe and will keep well for up to 6 months. Let it cool completely before freezing in air tight containers or sealable bags. Thaw in the fridge overnight before reheating.

What to Serve with Cashew Chicken

I love to serve my cashew chicken with rice, scallions and an extra sprinkling of cashews on the top it’s simple and delicious! Other sides that would go well is steamed broccoli or any roasted or steamed veggies or Asian Noodles.

Recipe Notes and Tips

• Don’t be tempted to add more liquid it doesn’t seem like much in the slow cooker but it’s enough
• You can also use chicken thighs in the recipe (boneless and skinless)
• Make sure to add the cashews in at the end so they have crunch and bite to them
• Add more or less red pepper flakes to your preference
• Use this as an easy meal prep recipe and portion it out for dinner every night.
• A few essential flavors here are ginger, garlic and vinegar so try not to skip those and don’t sub them for ground garlic or ginger you just won’t get the same authentic taste.
• Water chestnuts are optional but they add freshness and texture! I don’t know why I love them so much in Cashew Chicken, but I feel they’re a must. Extra crunch is never a problem!

More Chicken Recipes

• Creamy Swiss Chicken Bake
• Baked Lemon Honey Balsamic Chicken
• Teriyaki Chicken Sub Sandwich
• Chicken Dijon in White Wine Sauce
• Chicken Satay with Peanut Sauce

Recipe

Slow Cooker Cashew Chicken

5 from 2 votes

Author: Becky Hardin – The Cookie Rookie

Prep: 15 minutes

Cook: 2 hours

Total: 2 hours 15 minutes

Serves4 servings

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Slow Cooker Cashew Chicken, an easy and delicious dinner everyone can enjoy! Instead of ordering out, make this in your crockpot. You won’t be sorry.

Ingredients

• ▢ 2 lbs. bonesless skinless chicken tenders sliced into small strips
• ▢ 1 T. canola oil
• ▢ 1/4 cup soy sauce
• ▢ 2 T. apple cider vinegar or rice wine vinegar
• ▢ 2 T. ketchup
• ▢ 1 T. dark brown sugar
• ▢ 1 T. minced garlic
• ▢ 1/2 teaspoon grated ginger
• ▢ 1/2 teaspoon red pepper flakes
• ▢ 8 ounces diced water chestnuts
• ▢ 1 cup cashew halves optional
• ▢ sliced green onion for garnish

Instructions

• Heat oil on medium high heat in a large skillet. Add chicken and cook each side for 2 minutes until browned.
• Place chicken in the slow cooker and top with soy sauce, vinegar, ketchup, brown sugar, garlic, ginger, red pepper flakes, and water chestnuts (optional).
• Stir to combine.
• Cook for 2 hours on high or 4 hours on low.
• minutes before done, stir in cashews.
• Serve over rice. Enjoy!

Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!

Becky’s tips

• Don’t be tempted to add more liquid it doesn’t seem like much in the slow cooker but it’s enough
• You can also use chicken thighs in the recipe (boneless and skinless)
• Make sure to add the cashews in at the end so they have crunch and bite to them
• Add more or less red pepper flakes to your preference

Nutrition Information

Calories: 502kcal (25%) Carbohydrates: 16g (5%) Protein: 55g (110%) Fat: 23g (35%) Saturated Fat: 4g (25%) Cholesterol: 145mg (48%) Sodium: 1150mg (50%) Potassium: 1106mg (32%) Fiber: 1g (4%) Sugar: 6g (7%) Vitamin A: 180IU (4%) Vitamin C: 3.6mg (4%) Calcium: 30mg (3%) Iron: 3.3mg (18%)

Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!

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