Crock Pot Cashew Chicken
A Takeout-Inspired Favorite Made Easy at Home
This Crock Pot Cashew Chicken recipe delivers everything I love about Chinese takeout—crispy-edged chicken, sweet and savory sauce, and crunchy cashews—all with the simplicity of a slow cooker.
It’s one of those dishes that feels like a reward at the end of a long day. No need to order out or babysit the stove—just toss it together, set your timer, and let the slow cooker work its magic. Serve it over hot rice, and you’ve got an irresistible weeknight dinner that rivals your favorite restaurant.
Why I Love This Recipe
This dish checks every box:
- Crispy-on-the-outside chicken that stays juicy inside
- A sweet, salty, slightly spicy sauce that clings to every bite
- Cashews for crunch and texture
- Minimal prep and just a quick sear before the slow cooker takes over
It’s fast, flavorful, and flexible—ideal for weeknights, meal prep, or impressing guests with zero stress.
Ingredients
- 2 lbs boneless, skinless chicken thighs or breast tenders
- ¼ cup all-purpose flour
- ½ tsp black pepper
- 1 Tbsp canola oil
- ¼ cup soy sauce
- 2 Tbsp rice wine vinegar
- 2 Tbsp ketchup
- 1 Tbsp brown sugar
- 1 clove garlic, minced
- ½ tsp grated fresh ginger
- ¼ tsp red pepper flakes (adjust to taste)
- ½ cup cashews
Directions
1. Prep and Sear the Chicken
In a large Ziploc bag, combine flour and black pepper.
Add the chicken and shake to coat.
Heat canola oil in a skillet over medium-high heat.
Sear the chicken for 2 minutes per side until lightly browned (don’t worry about cooking through—it’ll finish in the slow cooker).
2. Make the Sauce
In a bowl, mix together:
- Soy sauce
- Rice vinegar
- Ketchup
- Brown sugar
- Minced garlic
- Fresh ginger
- Red pepper flakes
3. Slow Cook
Place seared chicken in the slow cooker.
Pour the sauce over the chicken.
Cover and cook on LOW for 3 to 4 hours, or until the chicken is tender and cooked through.
4. Finish and Serve
Stir in the cashews about 10 minutes before serving.
Serve hot over steamed rice, quinoa, or noodles. Garnish with green onions or sesame seeds if desired.
Tips for Success
- Double the sauce if you love extra for drizzling over rice (highly recommended).
- Use chicken thighs for richer flavor and tenderness.
- Add broccoli, snap peas, or red peppers during the last hour for a built-in veggie boost.
- Toast the cashews beforehand for extra crunch and aroma.
Serving Suggestions & Pairings
Pair this dish with easy, crowd-pleasing sides or starters to round out the meal:
- Start with a creamy, sharable Baked Brie Appetizer—a surprising but delicious starter.
- Offer something crispy on the side like Sheet Pan Quesadillas—fusion-style fun.
- Follow with a refreshing drink like this Blueberry Lemonade to cool the spice.
- Need a fun second option? Try these Easy Cheesy Chicken Sliders for an unexpected but cozy pairing.
- Keep things simple and comforting with this Dorito Casserole on your next rotation.
Storage & Leftovers
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat in the microwave or stovetop with a splash of water or soy sauce.
- Freeze in freezer-safe bags for up to 2 months. Thaw overnight before reheating.
More Recipes You’ll Love
If you’re into takeout-style comfort meals or easy slow cooker favorites, try these next:
- Sheet Pan Quesadillas
- Dorito Casserole
- Baked Brie Appetizer
- Blueberry Lemonade
- Easy Cheesy Chicken Sliders
Final Thoughts
This Crock Pot Cashew Chicken is sweet, savory, satisfying—and almost too easy to make. It brings that comforting takeout vibe without the delivery fee, and it’s always a hit with family or guests. Whether you’re meal-prepping or just trying to survive Monday night, this one’s a keeper.
Tag @ChefManiac if you make it—I’d love to see your slow-cooker creations!
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