If you’re on the hunt for a dish that brings together bold flavors, satisfying textures, and effortless preparation, look no further than this Crockpot Cashew Chicken Recipe. It’s a delightful combination of tender chicken, crunchy cashews, and a savory-sweet sauce that simmers to perfection all day long. Whether you’re juggling a busy schedule or just want a fuss-free dinner that feels special, this recipe hits every note. The magic truly happens in the crockpot, where each ingredient melds beautifully, creating a comforting, crave-worthy meal that everyone will ask for again and again.
Ingredients You’ll Need
These simple yet essential ingredients each play a crucial role in making the Crockpot Cashew Chicken Recipe shine. From the crisp red bell pepper adding vibrant color and freshness to the rich sauce achieved by balancing soy sauce and brown sugar, every component is thoughtfully chosen.
- Chicken tenderloins (2 lbs): Tender and quick-cooking, perfect for soaking up the sauce flavor.
- Cornstarch (3 tablespoons): Helps create a light coating for the chicken that adds a subtle crispness and thickens the sauce.
- Vegetable oil (2 tablespoons): For browning the chicken to lock in flavor before slow cooking.
- Red bell pepper (1, chopped): Adds a sweet, slightly crunchy freshness and vibrant color.
- Soy sauce (1 cup, lite or low sodium): The salty umami foundation of the sauce.
- Ketchup (½ cup): Brings tang and depth, balancing the savory soy.
- Brown sugar (4 tablespoons): Sweetens and caramelizes the sauce during cooking.
- Garlic (4 cloves, chopped): Essential aromatic that infuses the entire dish.
- Black pepper (½ teaspoon): Adds mild heat and complexity.
- Ground ginger (½ teaspoon): Gives a warm, subtle spice that enhances the flavor profile.
- Red pepper flakes (¼ teaspoon): A gentle kick for balance without overpowering.
- Sesame seeds (1 teaspoon plus more for garnish): Adds nuttiness and a lovely texture contrast.
- Cashews (1 cup): The star crunch that makes this dish irresistibly tasty.
- Scallions (3, sliced): For freshness and a pop of color when served.
How to Make Crockpot Cashew Chicken Recipe
Step 1: Brown the Chicken
Start by coating your chicken tenderloins in cornstarch; this small step makes a big difference in texture. Heat the vegetable oil in a large skillet over medium-high heat, then quickly brown the chicken pieces. The goal here is not to cook the chicken fully but to get a nice golden crust that adds flavor and helps the sauce cling better during the slow cooking process.
Step 2: Prepare the Slow Cooker
Transfer the browned chicken to your crockpot and add the chopped red bell pepper for a sweet crunch. In a separate bowl, whisk together the soy sauce, ketchup, brown sugar, garlic, black pepper, ground ginger, red pepper flakes, and sesame seeds. This sauce is where the magic happens, blending savory, sweet, and subtle spice.
Step 3: Combine and Cook
Pour the prepared sauce over the chicken and peppers in the crockpot. Toss in the cashews and stir gently to combine everything evenly. Cover your slow cooker and set it to LOW, allowing the flavors to meld and the chicken to become tender over 3 to 4 hours. The long, slow simmer tenderizes the chicken and deepens the sauce’s richness perfectly.
Step 4: Garnish and Serve
Once cooking is complete, sprinkle the sliced scallions and extra sesame seeds over the top for a fresh, nutty finish that’s as delightful to see as it is to taste. Serve this fantastic Crockpot Cashew Chicken Recipe over a bed of steamed white or brown rice to soak up every bit of that luscious sauce.
How to Serve Crockpot Cashew Chicken Recipe
Garnishes
Freshly sliced scallions and a sprinkle of toasted sesame seeds brighten this dish visually and flavor-wise. The scallions add a mild oniony bite, while the sesame seeds contribute a subtle crunch that complements the cashews beautifully.
Side Dishes
This dish pairs wonderfully with simple steamed rice which soaks up the drool-worthy sauce perfectly. For some extra veggies, consider steamed broccoli or snap peas, which add color and freshness without overwhelming the flavors at the center stage.
Creative Ways to Present
For a fun twist, serve your Crockpot Cashew Chicken Recipe in crispy wonton cups or over quinoa for a modern, healthful touch. You could also crisp up some wonton wrappers in the oven and use these as edible ‘bowls’ for a playful presentation at dinner parties.
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot Cashew Chicken stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors even deepen overnight, making it perfect for next-day lunches or quick dinners.
Freezing
This dish freezes well! For longer storage, portion the chicken and sauce into freezer-safe containers and freeze for up to 2 months. Just thaw overnight in the refrigerator before reheating to best preserve texture and taste.
Reheating
Reheat gently on the stovetop over medium-low heat or in the microwave. Add a splash of water or broth if the sauce looks too thick when warming up. This will help maintain that lovely saucy consistency without drying out the chicken.
FAQs
Can I use chicken breasts instead of tenderloins?
Absolutely! Chicken breasts work just fine, but since they are leaner and can dry out easily, be sure to cook until just done to keep the meat tender and juicy in this Crockpot Cashew Chicken Recipe.
Can I make this recipe gluten-free?
Yes! Just swap the soy sauce for a gluten-free tamari or coconut aminos, and double-check that your ketchup and other ingredients don’t contain gluten. This way, you can enjoy the full flavor safely.
Is it possible to make this spicy?
Definitely! To turn up the heat, add extra red pepper flakes or even a dash of sriracha sauce before cooking. Just remember to adjust the sweetness accordingly to keep the balance.
Do I need to brown the chicken before putting it in the crockpot?
Browning the chicken isn’t mandatory but highly recommended. It seals in juices and adds a lovely depth of flavor and texture that slow cooking alone won’t achieve.
Can I prepare this recipe in advance and refrigerate before slow cooking?
Yes, you can brown the chicken and combine all ingredients in the crockpot insert the night before. Cover and refrigerate, then cook the next day—just allow an extra 30 minutes for the slow cooker to come up to temperature.
Final Thoughts
This Crockpot Cashew Chicken Recipe is a total winner in my book, blending ease, comfort, and crowd-pleasing flavor all in one pot. Whether for a busy weeknight or a relaxed weekend meal, it’s a dish you’ll want to keep coming back to. So, get your crockpot going, invite some friends or family, and enjoy every flavorful, crunchy, saucy bite together!
Print
Crockpot Cashew Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Description
This Crockpot Cashew Chicken is a flavorful and easy slow-cooked dish combining tender chicken, crunchy cashews, and a savory-sweet sauce. Perfect for a comforting weeknight dinner, this recipe uses simple ingredients and a hands-off cooking method to deliver a delicious Asian-inspired meal served over rice.
Ingredients
Chicken and Coating
- 2 lbs chicken tenderloins, cut into bite-size pieces
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil
Vegetables and Garnish
- 1 red bell pepper, chopped
- 3 scallions, sliced
- 1 teaspoon sesame seeds (plus more for garnish)
Sauce
- 1 cup lite or low sodium soy sauce
- ½ cup ketchup
- 4 tablespoons brown sugar
- 4 cloves garlic, chopped
- ½ teaspoon black pepper
- ½ teaspoon ground ginger
- ¼ teaspoon red pepper flakes
Additional
- 1 cup cashews
Instructions
- Coat and Brown Chicken: Coat the bite-size chicken pieces evenly with cornstarch. Heat the vegetable oil in a large skillet over medium-high heat. Quickly brown the coated chicken pieces on each side to get color, but do not cook them through at this stage.
- Prepare Slow Cooker: Transfer the browned chicken to the slow cooker. Add the chopped red bell pepper on top.
- Make the Sauce: In a mixing bowl, combine soy sauce, ketchup, brown sugar, chopped garlic, black pepper, ground ginger, red pepper flakes, and sesame seeds. Mix well until smooth.
- Combine and Cook: Pour the prepared sauce over the chicken and bell peppers in the slow cooker. Add the cashews and gently stir everything to combine evenly. Cover and cook on LOW for 3 to 4 hours.
- Finish and Serve: Once cooked, garnish with sliced scallions and an extra sprinkle of sesame seeds. Serve hot over cooked rice for a complete meal.
Notes
- Do not skip browning the chicken as it adds flavor and texture.
- For a spicier version, increase the red pepper flakes according to taste.
- Use low sodium soy sauce to reduce salt content.
- Add vegetables like snow peas or broccoli during the last 30 minutes for extra nutrition.
- Serve this dish with steamed white rice or brown rice for best results.
