Skip the takeout and let your slow cooker do the heavy lifting with this Crockpot Cashew Chicken! Tender bites of chicken simmer slowly in a sweet and savory sauce, finished with crunchy cashews and fresh scallions. It’s cozy, satisfying, and just plain better when made at home.
Why You’ll Love This Recipe
- Simple, hands-off dinner: A few quick steps and your slow cooker takes it from there.
- Crowd-pleaser: Sweet, savory, a little nutty—everyone in the family loves it.
- Customizable: Adjust spice, sweetness, or veggies to make it your own.
- Perfect for meal prep: Stores and reheats beautifully.
Ingredients You’ll Need
For the Chicken:
- Chicken Tenderloins: Cut into bite-sized pieces. You can also use boneless skinless thighs or breasts.
- Cornstarch: Lightly coats the chicken for a crispier texture after browning.
- Oil: For browning. Use vegetable, canola, or peanut oil.
- Red Bell Pepper & Scallions: Adds color, crunch, and a mild sweetness.
For the Sauce:
- Low-Sodium Soy Sauce: Brings the umami and saltiness.
- Ketchup & Brown Sugar: Adds a sweet-tangy depth to balance the soy.
- Garlic, Ground Ginger, Black Pepper, Red Pepper Flakes: Layers of flavor and a subtle kick.
- Sesame Seeds: Adds toasty nuttiness.
- Cashews: Stirred in for rich, nutty crunch.
How to Make Crockpot Cashew Chicken
Brown the Chicken
Toss the chopped chicken in cornstarch until evenly coated. In a skillet over medium-high heat, brown the chicken on all sides. You’re not cooking it through—just getting that golden crust for added texture and flavor.
Mix the Sauce
In a bowl, whisk together soy sauce, ketchup, brown sugar, garlic, ginger, pepper, sesame seeds, and a pinch of red pepper flakes.
Load the Slow Cooker
Add the browned chicken and chopped bell pepper to the crockpot. Pour the sauce over top and stir to coat everything. Mix in the cashews.
Cook Low & Slow
Cover and cook on low for 3–4 hours until the chicken is fully cooked and tender.
Finish & Serve
Top with fresh scallions and extra sesame seeds just before serving. Spoon it over steamed rice or cauliflower rice for a full meal.
Tips & Tricks for the Best Cashew Chicken
- Crunchy Cashews: For extra crunch, stir in cashews just before serving instead of adding them at the beginning.
- More Heat: Like it spicy? Add more red pepper flakes or a dash of sriracha to the sauce.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.
- Chicken Options: Tenderloins are great, but chicken thighs work beautifully too for a richer flavor.
What to Serve With Cashew Chicken
- Steamed Jasmine or Basmati Rice
- Cauliflower Rice (for a low-carb twist)
- Fried Green Beans for crunch
- Simple Broccoli Salad or steamed veggies for freshness
- Cucumber Salad with rice vinegar for contrast
Final Thoughts
This Crockpot Cashew Chicken is everything we love about classic takeout—sweet, savory, nutty—but made healthier and more budget-friendly at home. It’s a set-it-and-forget-it dinner that feels like a little treat, especially on a busy weeknight. Keep it simple with rice and veggies, or make it your own with your favorite stir-fry sides.
Crockpot Cashew Chicken
If you're craving that sweet and savory takeout-style cashew chicken but want something more hands-off, this slow cooker version is your new go-to.
Ingredients
- 2 pounds chicken tenderloins, cut into bite-sized pieces
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 4 tablespoons brown sugar
- 1 red bell pepper, chopped
- 4 garlic cloves, chopped
- 1/2 cup ketchup
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground ginger
- 1 cup cashews
- 1/4 teaspoon red pepper flakes
- 1 cup low-sodium soy sauce
- 1 teaspoon sesame seeds, plus extra for garnish
- 3 scallions, sliced
Instructions
- Start by tossing the chicken pieces in cornstarch to lightly coat them.
- Heat the oil in a large skillet over medium-high heat, then quickly brown the chicken on both sides. You’re just getting a bit of color here, not cooking it all the way through.
- Transfer the browned chicken to your slow cooker and scatter the chopped red bell pepper on top.
- In a bowl, stir together the soy sauce, ketchup, brown sugar, garlic, black pepper, ground ginger, red pepper flakes, and sesame seeds.
- Pour this sauce over the chicken and peppers in the slow cooker. Toss in the cashews and give everything a good stir to coat.
- Cover and cook on low for 3 to 4 hours. When it’s done, top it off with sliced scallions and a sprinkle of extra sesame seeds. Serve it hot over rice and dig in.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 523Total Fat 21gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 15gCholesterol 129mgSodium 1973mgCarbohydrates 29gFiber 2gSugar 14gProtein 55g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.