Crock Pot Chicken Cashew

This Crock Pot Chicken Cashew is a savory and easy recipe, which uses boneless chicken breasts and crunchy cashews. It’s the perfect weeknight dinner, ready in about 4 hours and 15 minutes.

Crock Pot Chicken Cashew Ingredients

• 2 pounds chicken breasts boneless skinless, about 4 pieces, cut into 1 inch pieces
• 3 Tablespoons cornstarch
• 1/2 teaspoon black pepper
• 1 Tablespoon canola oil
• 1/2 cup soy sauce low sodium
• 4 Tablespoons rice wine vinegar
• 4 Tablespoons ketchup
• 2 Tablespoons sweet chili sauce
• 2 Tablespoons brown sugar
• 2 garlic cloves minced
• 1 teaspoon grated fresh ginger
• 1/4 teaspoon red pepper flakes
• 1 cup cashews

How To Make Crock Pot Chicken Cashew

1. Coat the chicken: Combine cornstarch and pepper in a resealable food storage bag. Add chicken pieces and shake until well coated.
2. Brown the chicken: Heat oil in a skillet over medium-high heat. Brown chicken for about 2 minutes on each side.
3. Transfer to slow cooker: Place the browned chicken into the slow cooker.
4. Make the sauce: In a small bowl, mix soy sauce, rice wine vinegar, ketchup, sweet chili sauce, brown sugar, garlic, ginger, red pepper flakes, and cashews.
5. Cook the chicken: Pour the sauce mixture over the chicken. Cover and cook on LOW for 3 to 4 hours. (Add cashews at the beginning for softer texture or right before serving for crunch.)

Recipe Tips

• Can I use chicken thighs instead of breasts? Yes, boneless skinless thighs work well and stay extra tender in the slow cooker.
• How to make it spicier: Increase the red pepper flakes or add a splash of sriracha.
• When to add cashews for crunch: Stir them in just before serving to keep them crisp.
• How to thicken the sauce: Remove the lid for the last 30 minutes or stir in a cornstarch slurry.
• Can I prep this ahead of time? Yes, you can brown the chicken and mix the sauce the night before, then refrigerate until ready to cook.

What To Serve With Crock Pot Chicken Cashew

This dish pairs well with simple sides to soak up the flavorful sauce:

• Steamed jasmine rice
• Stir-fried vegetables
• Brown rice or quinoa
• Roasted broccoli
• Asian-style salad with sesame dressing

How To Store Chicken Cashew

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Freeze: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Chicken Cashew Nutrition Facts

• Calories: 381 kcal
• Carbohydrates: 21g
• Protein: 38g
• Fat: 16g
• Saturated Fat: 3g
• Cholesterol: 97mg
• Sodium: 1409mg
• Potassium: 774mg
• Fiber: 1g
• Sugar: 10g
• Calcium: 25mg
• Iron: 2mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I substitute chicken thighs for breasts?
Yes, chicken thighs are a great option and stay juicy in the slow cooker.

How do I keep the cashews from getting soggy?
Add them at the end of the cooking time for maximum crunch.

Can I make this gluten-free?
Yes, use tamari or a gluten-free soy sauce and check all sauces for gluten content.

What vegetables can I add?
Bell peppers, snap peas, or broccoli make great additions—add in the last hour of cooking.

Do I need to brown the chicken first?
It’s optional, but browning adds flavor and helps seal in juices.

Try More Recipes:

• Crock Pot Chicken Taquitos
• Crock Pot Chicken Garlic Parmesan Pasta
• Crock Pot Chicken Rigatoni