Crockpot Cashew Chicken

This crockpot 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!

What’s in Slow Cooker Cashew Chicken?

Most of the ingredients on this list are stored 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.

• Oil: When sautéeing meat, it’s best to use a high smoke point oil. I used canola oil, but you could use vegetable or avocado oil instead.
• Chicken: Boneless, skinless chicken tenders are easy to slice into strips. You could also use chicken breasts or thighs.
• Soy Sauce: Low-sodium soy sauce adds salty umami flavor to this dish.
• Vinegar: Apple cider vinegar adds acidity to the dish.
• Ketchup: Adds concentrated tomato flavor. You could use tomato paste instead.
• Brown Sugar: Dark brown sugar adds a rich sweetness to the dish to balance out the saltiness and acidity.
• Garlic and Ginger: Classic Asian flavors. I don not recommend substituting with ground spices.
• Red Pepper Flakes: Add a touch of spice to the dish. You can use more or less as desired.
• Water Chestnuts: 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!
• Cashews: Make this dish cashew chicken! I like to use halves, but you can use whole cashews as well.

Pro Tip: For a gluten-free version, swap the soy sauce for tamari or coconut aminos.

Spicy Cashew Chicken

If you like your cashew chicken spicy, feel free to increase the amount of crushed red pepper flakes, or swap the ketchup for sambal oelek chili paste for even more spice.

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How to Store and Reheat Cashew Chicken

Store leftover crockpot cashew chicken in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium-low heat until warmed through.

How to Freeze Chinese Cashew Chicken

Freeze crockpot cashew chicken in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve with Easy Cashew Chicken

I love to serve my cashew chicken with rice, scallions, and an extra sprinkling of cashews on top. It’s simple and delicious! Other sides that would go well are broccoli, green beans, roasted veggies, or vegetable lo mein.

Recipe Card

Crockpot Cashew Chicken

4.80 from 10 votes

Prep: 15 minutes mins

Cook: 2 hours hrs

Total: 2 hours hrs 15 minutes mins

Servings: 4 servings

Author: Becky Hardin

Print Rate Pin

Cook up cashew chicken in a crockpot for an easy version of this classic takeout dish.

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Equipment

• Crockpot

Ingredients 

1x2x3x

• ▢ 1 tablespoon canola oil
• ▢ 2 pounds boneless, skinless chicken tenders sliced into small strips
• ▢ ¼ cup low-sodium soy sauce
• ▢ 2 tablespoons apple cider vinegar or rice wine vinegar
• ▢ 2 tablespoons ketchup
• ▢ 1 tablespoon dark brown sugar
• ▢ 1 tablespoon minced garlic from about 3 cloves
• ▢ ½ teaspoon freshly grated ginger
• ▢ ½ teaspoon crushed red pepper flakes
• ▢ 8 ounces water chestnuts diced
• ▢ 1 cup cashew halves
• ▢ 3 cups cooked rice for serving
• ▢ Sliced green onion optional, for garnish

Cook ModePrevent your screen from going dark

Instructions 

• Heat oil over medium-high heat in a large skillet. Add the chicken and cook each side for 2 minutes until browned.
  2 pounds boneless, skinless chicken tenders, 1 tablespoon canola oil
  
• Place chicken in the slow cooker and top with soy sauce, vinegar, ketchup, brown sugar, garlic, ginger, red pepper flakes, and water chestnuts.
  ¼ cup low-sodium soy sauce, 2 tablespoons apple cider vinegar, 2 tablespoons ketchup, 1 tablespoon dark brown sugar, 1 tablespoon minced garlic, ½ teaspoon freshly grated ginger, ½ teaspoon crushed red pepper flakes, 8 ounces water chestnuts
  
• Stir to combine.
• Cook for 2 hours on high or 4 hours on low.
• A few minutes before done, stir in cashews.
  1 cup cashew halves
  
• Serve over rice. Enjoy!
  3 cups cooked rice, Sliced green onion

Video

Becky’s Tips

• You can also use chicken thighs in the recipe (boneless and skinless).
• To make this gluten-free, swap the soy sauce for tamari or coconut aminos.
• Add more or less red pepper flakes to your preference.
• Don’t be tempted to add more liquid it doesn’t seem like much in the crockpot but it’s enough.
• Make sure to add the cashews in at the end so they have crunch and bite to them.
• Use this as an easy meal prep recipe and portion it out for dinner every night.

Storage: Store crockpot cashew chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Calories: 700kcalCarbohydrates: 61gProtein: 60gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.04gCholesterol: 145mgSodium: 922mgPotassium: 1298mgFiber: 4gSugar: 9gVitamin A: 181IUVitamin C: 5mgCalcium: 52mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

More Asian Chicken Recipes We Love

• Stovetop Cashew Chicken
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• Orange Chicken
• Sweet and Sour Chicken
• Teriyaki Chicken
• Chicken Lo Mein
• Bourbon Chicken