If you are craving a delicious, comforting meal that comes together with minimal fuss, this Crock Pot Cashew Chicken Recipe is going to become your new go-to. It’s packed with tender chicken thighs, a savory-sweet sauce full of Asian-inspired flavors, and the delightful crunch of roasted cashews that elevate every bite. Whether you want a family-friendly dinner after a busy day or an impressive dish to share with friends, this recipe brings warmth and satisfaction straight from the slow cooker to your plate. It’s the perfect balance of savory, tangy, and slightly sweet, making it a standout in weeknight meals.
Ingredients You’ll Need
These ingredients are simple, straightforward, and essential to bringing this wonderful dish to life. Each item plays a key role in building layers of flavor, texture, and color that make the Crock Pot Cashew Chicken Recipe so memorable.
- 2 lbs boneless, skinless chicken thighs: Tender and juicy, they soak up the sauce beautifully for maximum flavor.
- 1/3 cup low-sodium soy sauce: Brings a rich umami base without overpowering the dish.
- 1/4 cup hoisin sauce: Adds a subtle sweetness and depth that’s essential in Asian cooking.
- 2 tablespoons rice vinegar: Balances the sweetness with a mild tang to brighten the flavors.
- 2 tablespoons ketchup: Provides a touch of tomato-based sweetness and body to the sauce.
- 1 tablespoon brown sugar: Enhances caramel notes and balances salty elements.
- 2 garlic cloves, minced: Infuses a fresh, aromatic punch that wakes up your taste buds.
- 1 teaspoon fresh ginger, grated: Adds a zingy warmth and complexity.
- 1/4 teaspoon red pepper flakes (optional): Offers a gentle heat kick if you like a bit of spice.
- 1 tablespoon cornstarch mixed with 2 tablespoons water: This slurry thickens the sauce for a luscious finish.
- 3/4 cup unsalted roasted cashews: Gives a satisfying crunch and nutty flavor to the dish.
- 2 green onions, sliced: Fresh, mild bite to top and brighten the final presentation.
- Cooked rice for serving: The perfect base to soak up all that delicious sauce.
How to Make Crock Pot Cashew Chicken Recipe
Step 1: Prepare the Chicken and Sauce
Start by cutting the chicken thighs into bite-sized pieces so each one is perfectly coated and easy to enjoy. Place them in your crock pot, setting the stage for soaking up those delicious flavors. In a separate bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, ketchup, brown sugar, minced garlic, grated ginger, and red pepper flakes if you’re adding some heat. This magical sauce mixture is where the savory-sweet harmony happens.
Step 2: Combine and Slow Cook
Pour the sauce evenly over the chicken in the crock pot, giving it a gentle stir to make sure every piece is covered. Cover your crock pot and cook the chicken on low for 4 hours or on high for 2 hours. This slow cooking method ensures the chicken turns out tender and full of flavor, with the sauce melding together beautifully.
Step 3: Thicken the Sauce and Add Cashews
About 15 minutes before serving, stir in the cornstarch slurry to the crock pot. This will help thicken the sauce into a glossy, rich coating that clings to the chicken. Toss in the roasted cashews during this time to warm them through, lending a delightfully crunchy texture that contrasts perfectly with the tender meat.
Step 4: Finish and Serve
Once thickened and bubbly, your Crock Pot Cashew Chicken Recipe is ready to be served over a bed of fluffy cooked rice, making each bite a perfect balance of sauce, chicken, nuts, and rice.
How to Serve Crock Pot Cashew Chicken Recipe
Garnishes
Freshly sliced green onions sprinkled over the top add a vibrant splash of color and a mild oniony bite that complements the dish’s deep flavors. You can also add a sprinkle of toasted sesame seeds for a little extra nuttiness and texture.
Side Dishes
This dish pairs beautifully with simple steamed veggies like broccoli, snap peas, or bell peppers. Their bright crunch and color balance the rich sauce, making for a well-rounded meal. If you want a more substantial side, jasmine or basmati rice are excellent choices to soak up every bit of that glossy sauce.
Creative Ways to Present
For a fun twist, serve the Crock Pot Cashew Chicken Recipe in lettuce cups for a hand-held option that lightens the meal. You can also mix in some fresh herbs like cilantro or Thai basil just before serving to add fresh aromatic layers. Presenting it with a side of pickled vegetables adds a tangy contrast that wakes up your palate.
Make Ahead and Storage
Storing Leftovers
This recipe keeps really well in the refrigerator for up to 3 days. Store your leftovers in an airtight container to maintain the juicy tenderness of the chicken and prevent the sauce from absorbing other fridge flavors.
Freezing
You can freeze Crock Pot Cashew Chicken Recipe in portion-sized containers for up to 2 months. Be sure to cool it completely before freezing and leave some space at the top of your container as the sauce may expand slightly.
Reheating
When reheating, do so gently in a covered pan over low-medium heat or in the microwave, stirring a few times to evenly warm the chicken and sauce while keeping it moist. Adding a splash of water or broth can help if the sauce has thickened up too much in the fridge.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works fine, though thighs tend to stay juicier and more tender during slow cooking. If using breasts, keep an eye on them so they don’t dry out.
Is it necessary to brown the chicken before slow cooking?
Browning is optional but highly recommended because it adds a beautiful depth of flavor and color. If short on time, you can skip this step, and the crock pot will still do a great job.
Can I make this recipe spicy?
Yes! The recipe includes optional red pepper flakes, but feel free to add fresh chilies or a splash of chili garlic sauce for more heat if you prefer a spicier kick.
What can I substitute for hoisin sauce?
If you don’t have hoisin sauce on hand, a mix of soy sauce, peanut butter, and a little honey or molasses can mimic its sweet-savory flavor pretty well.
Can I add vegetables to the crock pot with the chicken?
Definitely! Vegetables like bell peppers, carrots, or broccoli florets can be added during the last hour of cooking so they stay crisp-tender and vibrant.
Final Thoughts
This Crock Pot Cashew Chicken Recipe is a true crowd-pleaser with its irresistible combination of tender chicken, flavorful sauce, and crunchy cashews. It’s simple enough for a weeknight yet special enough to share with guests. I can’t wait for you to try this recipe and make it a comforting favorite in your kitchen too!
Print
Crock Pot Cashew Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian-Inspired
- Diet: Dairy-Free
Description
This Crock Pot Cashew Chicken is a flavorful and easy Asian-inspired main dish perfect for busy weeknights. Tender chicken thighs simmer in a savory sauce made with soy, hoisin, garlic, and ginger, then finished with crunchy cashews for texture. Served over rice and garnished with green onions, this recipe offers a comforting and satisfying meal with minimal hands-on time thanks to slow cooker convenience.
Ingredients
Chicken and Sauce
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/3 cup low-sodium soy sauce
- 1/4 cup hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons ketchup
- 1 tablespoon brown sugar
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon red pepper flakes (optional)
Thickening and Garnish
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 3/4 cup unsalted roasted cashews
- 2 green onions, sliced
- Cooked rice, for serving
Instructions
- Prepare the chicken: Place the bite-sized chicken thigh pieces into the crock pot, ensuring they are evenly distributed for even cooking.
- Make the sauce: In a medium bowl, whisk together low-sodium soy sauce, hoisin sauce, rice vinegar, ketchup, brown sugar, minced garlic, grated ginger, and optional red pepper flakes until well combined.
- Combine and cook: Pour the sauce over the chicken pieces in the crock pot and stir to coat all the chicken evenly. Cover with the lid and cook on low heat for 4 hours or on high heat for 2 hours, until the chicken is tender and fully cooked.
- Thicken the sauce: About 15 minutes before serving, stir the cornstarch slurry (cornstarch mixed with water) into the crock pot to thicken the sauce. Add the unsalted roasted cashews and allow them to warm through for the remaining cooking time.
- Serve: Serve the cashew chicken hot over cooked rice. Garnish with sliced green onions for fresh flavor and added color.
Notes
- For enhanced flavor and texture, brown the chicken pieces lightly in a skillet before adding to the crock pot.
- Chicken breast can be used as a leaner alternative to chicken thighs.
- Add steamed broccoli or bell peppers to the crock pot for a more complete meal with vegetables.
