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Crockpot Cashew Chicken

11 months ago 109

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Crockpot cashew chicken is the perfect take-out fake-out, and it practically cooks itself.

Tender pieces of chicken are slow-cooked in a savory sauce with peppers, carrots, and crunchy cashews served over white rice.

Crockpot Cashew Chicken on rice and pot full in the back

Flavor: Nutty cashew chicken and veggies are coated in a savory sauce.
Skill level: Let the Crockpot do all the work. Just prep, cook, and serve.
Budget tip: Leftover or rotisserie chicken can be used in this recipe.
Swaps: Use tofu instead of chicken for a vegetarian dish.
Time-Saving Tip: Use frozen cooked chicken strips and precut veggies from the produce section.

chicken , brown sugar , hoisin , cashews , ginger , cornstarch , carrots , pepper , garlic , soy sauce , broth with labels to make Crockpot Cashew Chicken

What’s in Cashew Chicken?

Chicken: Boneless, skinless chicken thighs are more tender in the slow cooker, but breasts work too.
Vegetables: Bell peppers and carrots add color and flavor to slow cooker cashew chicken. Feel free to add extra vegetables.
Nuts: Cashews add buttery flavor and crunch to cashew chicken.
Sauce: This sauce is made from basic pantry ingredients. Find hoisin sauce in almost any grocery store or get it here online.

Variations

If nut allergies are an issue, swap them out for water chestnuts for some crunch and add toasted sesame oil for a nutty flavor.
Add some heat with a few dashes of sriracha, chili crisp, or red pepper flakes.
Bite-sized broccoli florets, zucchini, baby corn, celery, mushrooms, onions, edamame, and snap peas will stretch out this cashew chicken recipe.

adding chicken and vegetables to pot to make Crockpot Cashew Chicken

adding ingredients to pot to make Crockpot Cashew Chicken

Storing

Keep crockpot cashew chicken in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave.

Freeze portions in freezer bags for up to 4 months. Thaw overnight in the refrigerator before reheating.

Tasty Homemade Takeout Dishes

Did you make this Crockpot Cashew Chicken? Leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Crockpot Cashew Chicken on rice and pot full in the back

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Crockpot Cashew Chicken

This tasty Crockpot cashew chicken is easy to make right at home.

Prep Time 15 minutes

Cook Time 3 hours 20 minutes

Total Time 3 hours 35 minutes

▢ 1½ pounds boneless skinless chicken thighs or boneless skinless chicken breasts
▢ 1 red bell pepper chopped
▢ 1 cup carrots julienned
▢ 2½ tablespoons cornstarch
▢ 1 cup roasted cashews unsalted

For the Sauce

▢ ⅓ cup less-sodium chicken broth
▢ 3 tablespoons hoisin sauce
▢ ¼ cup soy sauce
▢ 1 tablespoon brown sugar
▢ 2 cloves garlic minced
▢ 1 teaspoon grated fresh ginger

Trim any fat from the chicken thighs and cut into 1-inch pieces. Place the chicken in the bottom of a 4-quart slow cooker and top with bell pepper and carrots.
In a small bowl stir together broth, hoisin sauce, soy sauce, brown sugar, garlic, and ginger. Pour sauce over the vegetables and cook on LOW for 3 to 4 hours or until the chicken is cooked through and vegetables are tender.
Whisk the cornstarch with 2 ½ tablespoons of water and stir into the slow cooker along with the cashews. Turn to HIGH, cover, and cook 20 minutes more, or until thickened.
Serve over rice.

Toast cashews in a dry skillet for 2–3 minutes to intensify the flavor.

Serve over rice, noodles, or as wraps for an easy meal.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Main Course, Slow Cooker

Cuisine American, Chinese

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

nutty and savory Crockpot Cashew Chicken with writing.

Crockpot Cashew Chicken in the pot and plated with a title

plate of Crockpot Cashew Chicken on rice with a title

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly