The Crockpot Cashew Chicken Recipe is a delightful and effortless way to bring a taste of Asian-inspired comfort to your dinner table. Tender chicken simmers slowly in a luscious sauce that beautifully balances sweet, savory, and tangy notes, while crunchy roasted cashews add that perfect nutty texture. This dish is not only packed with flavor but also incredibly easy to prepare, making it a fantastic option for busy nights when you want a satisfying homemade meal without fuss.
Ingredients You’ll Need
These ingredients are simple yet essential, each playing a key role in creating the rich flavors, appealing texture, and inviting aroma that make this dish special. From the savory soy sauce to the zing of fresh ginger, every item contributes to a harmonious balance that makes this Crockpot Cashew Chicken Recipe unforgettable.
- 2 lbs boneless, skinless chicken breasts or thighs: Choose your favorite cut for juicy, tender chicken that soaks up the sauce beautifully.
- 1/2 cup soy sauce: This adds a deep, salty umami foundation that enhances every bite.
- 1/4 cup honey: Honey introduces a subtle sweetness, balancing the salty soy and tangy vinegar.
- 1/4 cup rice vinegar: Provides a gentle acidity that lifts and brightens the sauce.
- 2 cloves garlic, minced: Adds pungent warmth and depth with every mouthful.
- 1 tablespoon freshly grated ginger: Brings a fresh, peppery zing that’s essential in this recipe.
- 1 tablespoon cornstarch: This thickens the sauce to a luscious glaze that clings to the chicken.
- 1/2 teaspoon red pepper flakes (optional): A touch of heat for those who love a little kick in their meal.
- 1/2 cup roasted cashews: Adds a satisfying crunch and rich, buttery flavor.
- 1 tablespoon sesame oil: Imparts a toasty aroma and smooth finish that rounds out the dish.
- 2 green onions, chopped (for garnish): Fresh green onion slices brighten up the final presentation and add a subtle sharpness.
- Steamed rice (for serving): Fluffy rice absorbs all the sauce, making every bite complete and comforting.
How to Make Crockpot Cashew Chicken Recipe
Step 1: Prepare the Chicken
Start by placing your choice of boneless, skinless chicken breasts or thighs directly into the bottom of the crockpot. This creates a perfect base for your sauce, allowing the chicken to cook slowly and absorb all those amazing flavors.
Step 2: Make the Sauce
In a medium-sized bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, freshly grated ginger, cornstarch for thickening, and red pepper flakes if you want to introduce some heat to your dish. Pour this vibrant, fragrant sauce over the chicken, ensuring every piece is fully coated. This marinade is the heart of your Crockpot Cashew Chicken Recipe and guarantees mouthwatering results.
Step 3: Cook Low and Slow
Cover the crockpot and let everything cook on low for 4 to 6 hours. The chicken will become irresistibly tender and infused with the savory-sweet sauce. If time is short, you can cook on high for 2 to 3 hours, but low and slow always delivers the best texture and flavor.
Step 4: Shred the Chicken
Once the chicken is perfectly cooked, remove it from the crockpot and shred it using two forks. This step helps the chicken soak up the sauce even more thoroughly. Return the shredded chicken to the crockpot and give it a good stir to coat everything evenly.
Step 5: Finish With Cashews and Sesame Oil
Now stir in the roasted cashews and a splash of sesame oil. Let the mixture cook for an additional 10 to 15 minutes. This allows the flavors to mingle beautifully, creating that signature nutty crunch combined with the warm aroma of toasted sesame.
Step 6: Serve and Enjoy
Serve your Crockpot Cashew Chicken Recipe over a bed of fluffy steamed rice. Don’t forget to sprinkle chopped green onions on top for a vibrant finish. This combination makes for a satisfying, flavor-packed meal that’s sure to become a favorite in your weekly dinner routine.
How to Serve Crockpot Cashew Chicken Recipe
Garnishes
Fresh chopped green onions are classic and essential for adding a pop of color and a subtle sharpness that contrasts perfectly with the rich sauce. You can also sprinkle some extra roasted cashews on top for added crunch and visual appeal, making your plate look as good as it tastes.
Side Dishes
While this dish shines alongside steamed white or jasmine rice, don’t hesitate to pair it with sautéed bok choy, steamed broccoli, or even a crunchy Asian slaw to brighten up the meal. These sides add wonderful textures and fresh flavors that complement the Crockpot Cashew Chicken Recipe beautifully.
Creative Ways to Present
Thinking beyond just plating the chicken over rice? Try stuffing it into warm tortillas or bao buns for a fun twist, or serve it over quinoa or cauliflower rice for a healthier alternative. You can even spoon it over crisp lettuce leaves for a light, fresh take that doubles as a hand-held delight.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. The flavors actually deepen overnight, making the next day’s Crockpot Cashew Chicken Recipe even more delicious. It should keep well for up to 3 days, perfect for easy lunches or quick dinners.
Freezing
This dish freezes wonderfully. Simply transfer cooled leftovers into freezer-safe containers or bags, label them, and freeze for up to 2 months. When you’re ready to enjoy, thaw it overnight in the refrigerator before reheating to preserve texture and flavor.
Reheating
To reheat, gently warm the chicken over low heat on the stove or in the microwave, stirring occasionally to prevent drying out. Adding a splash of water or chicken broth can help loosen the sauce and keep everything perfectly saucy and tender.
FAQs
Can I use chicken thighs instead of breasts for this recipe?
Absolutely! Chicken thighs are actually a great choice because they tend to be juicier and more flavorful, making your Crockpot Cashew Chicken Recipe even more rich and tender.
Is there a vegetarian version of this Crockpot Cashew Chicken Recipe?
You can swap the chicken for firm tofu or seitan and follow the same sauce and cooking method. It’s a tasty option for anyone looking to keep the flavor without the meat.
Can I make this recipe spicy?
Definitely! The red pepper flakes add a gentle heat, but feel free to increase the amount or add fresh chopped chilies or a drizzle of sriracha to dial up the spice level to your liking.
What can I substitute for rice vinegar if I don’t have any?
Apple cider vinegar or white wine vinegar can be good substitutes. Just use a little less to avoid overpowering the dish, as rice vinegar has a milder acidity.
Can I prepare the sauce in advance?
Yes, you can mix the sauce ingredients ahead of time and refrigerate them. When you’re ready to cook, just pour it over the chicken in the crockpot. It’s a great way to save time on busy days.
Final Thoughts
This Crockpot Cashew Chicken Recipe is truly a winner for anyone who loves easy, flavorful meals that bring warmth and satisfaction with very little effort. Whether for a family dinner or meal prepping, it delivers incredible taste and texture every time. Give it a try—you might just find yourself reaching for it again and again!
Print
Crockpot Cashew Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 4 to 6 hours (low) or 2 to 3 hours (high)
- Total Time: 4 hours 10 minutes to 6 hours 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Description
A flavorful and easy-to-make Crockpot Cashew Chicken that features tender slow-cooked chicken coated in a savory honey-soy ginger sauce, finished with crunchy roasted cashews and sesame oil. Perfect for a comforting weeknight dinner served over steamed rice.
Ingredients
Chicken
- 2 lbs boneless, skinless chicken breasts or thighs
Sauce
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon cornstarch (for thickening)
- 1/2 teaspoon red pepper flakes (optional for heat)
Finishing Touches
- 1/2 cup roasted cashews
- 1 tablespoon sesame oil
- 2 green onions, chopped (for garnish)
- Steamed rice (for serving)
Instructions
- Prepare the Chicken: Place the boneless, skinless chicken breasts or thighs into the bottom of your crockpot, creating an even layer for cooking.
- Make the Sauce: In a medium bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, freshly grated ginger, cornstarch, and optional red pepper flakes until fully combined. Pour this mixture evenly over the chicken, ensuring each piece is well coated.
- Cook: Cover the crockpot with the lid and set it to cook on low for 4 to 6 hours until the chicken is tender and fully cooked. Alternatively, for a quicker option, cook on high for 2 to 3 hours.
- Shred the Chicken: Remove the cooked chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and stir well to coat it with the sauce.
- Finish the Dish: Add the roasted cashews and sesame oil to the crockpot mixture. Stir to incorporate and allow the flavors to meld by cooking uncovered for an additional 10 to 15 minutes.
- Serve: Spoon the Crockpot Cashew Chicken over steamed rice and garnish with chopped green onions before serving. Enjoy your delicious and comforting meal!
Notes
- Use chicken thighs for a juicier and more flavorful result, or chicken breasts for a leaner dish.
- Adjust the red pepper flakes to your spice preference or omit them for a mild flavor.
- Ensure to stir in the cornstarch well to avoid lumps in the sauce.
- For gluten-free, use tamari instead of soy sauce.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently in a skillet or microwave.
