Crockpot Cashew Chicken – Easy Slow Cooker Recipe for a Flavorful Asian-Inspired Dinner

Some nights, I just need dinner to cook itself. You know what I mean? The kids are running wild, the laundry is piling up, and I’m debating if I really need to sweep the kitchen for the third time today. That’s exactly when I turn to my Crockpot Cashew Chicken—because it gives me all the flavors of my favorite Chinese food recipes without the hassle.

This Cashew Chicken recipe is like the perfect mix of takeout vibes and homemade comfort. The chicken is juicy, the sauce is sticky and savory with a little sweetness, and those crunchy cashews take it to the next level. It’s one of my favorite slow cooker Asian meals because I can throw everything in the crockpot slow cooker, let it do its thing, and dinner basically makes itself. No babysitting the stove, no last-minute scrambling—just an easy, family-friendly meal that even my pickiest eater loves.

If you’re looking for a quick weeknight meal that’s flavorful, effortless, and totally better than takeout, this slow cooker Cashew Chicken recipe is a must-try. Whether you call it Crockpot Cashew Chicken, Cashew Chicken with Cashews, or just the best thing to happen to busy weeknights, it’s one of those top slow cooker recipes you’ll wanna make again and again. Let’s get cooking!

What You’ll Need

Nothing fancy here—just some simple ingredients that come together like magic.

• Chicken – I like thighs because they stay juicy, but chicken breasts work too.
• Cornstarch – Gives the chicken a little crispy coating.
• Soy sauce and hoisin sauce – The dream team for that rich, takeout-style flavor.
• Honey – A touch of sweetness to balance everything out.
• Garlic and ginger – Because duh, flavor.
• Cashews – The crunch factor. Don’t skip them.
• Rice vinegar and red pepper flakes – For that tangy, slightly spicy kick.
• Green onions and sesame seeds – Optional but make it look fancy.

How to Make Crockpot Cashew Chicken

1. Coat the chicken

First things first—grab a bowl and toss your bite-sized chicken pieces with cornstarch, salt, and pepper. This is the secret to getting that slightly crispy, takeout-style texture instead of just… boiled chicken (nobody wants that).

2. Sear it (or skip it if you’re in a rush)

If you have a couple extra minutes, heat a little oil in a pan and brown the chicken for about two to three minutes. This locks in the flavor and gives it that golden goodness. But if you’re on a time crunch (or just don’t feel like dirtying another dish), skip this and go straight to the crockpot. It will still be delicious.

3. Make the sauce

Now for the good stuff. In a small bowl, mix up the soy sauce, hoisin sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes. Give it a little taste—if you want it sweeter, add a little more honey. Spicier? More red pepper flakes. You’re in charge here.

4. Let the crockpot do the work

Dump the chicken into the crockpot, pour that sauce all over, and give it a little stir. Cover and cook on low for four to five hours or high for two to three hours. Now go about your day while your house starts smelling amazing.

5. Add the cashews (don’t forget)

About 30 minutes before serving, toss in the cashews. This keeps them nice and crunchy instead of weird and soggy. Trust me, you don’t want to skip this step.

6. Serve and enjoy

Spoon that saucy chicken over a big bowl of rice, sprinkle on some green onions and sesame seeds if you’re feeling fancy, and dig in.

Pro Tips From a Busy Mom

• Want extra crunch? Toast the cashews in a dry pan before adding them. It only takes a couple of minutes and makes a big difference.
• Need to sneak in veggies? Toss in some chopped bell peppers, snap peas, or broccoli during the last 30 minutes. Instant balanced meal.
• Leftovers? Store in an airtight container in the fridge for up to three days. Microwave with a tiny splash of water to keep that sauce nice and smooth.

FAQs for Crockpot Cashew Chicken

Crockpot Cashew Chicken Recipe

Crockpot Cashew Chicken Recipe

This easy Crockpot Cashew Chicken is a takeout favorite made right at home with tender chicken, a rich savory-sweet sauce, and crunchy cashews. Perfect for busy weeknights, this slow cooker Asian dish is packed with flavor and requires minimal effort. Serve it over rice for a complete meal the whole family will love.

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Prep Time: 10 minutes minutes

Cook Time: 5 hours hours

Servings: 6

Author: Fareeha

Equipment

• 6 Quart Slow Cooker

Ingredients

• 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• ¼ cup cornstarch
• Salt to taste
• black pepper to taste
• 2 tablespoons vegetable oil optional, for browning
• ½ cup soy sauce low-sodium
• ¼ cup hoisin sauce
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 2 teaspoons garlic minced
• 1 teaspoon ginger grated
• ½ teaspoon red pepper flakes optional, for spice
• ¾ cup cashews
• 2 green onions , chopped for garnish
• 1 teaspoon sesame seeds optional, for garnish
• Cooked white rice or brown rice, for serving

Instructions

• Coat the Chicken – In a bowl, toss the chicken pieces with cornstarch, salt, and black pepper until evenly coated.
• Brown the Chicken (Optional) – If you have time, heat oil in a pan over medium-high heat and quickly brown the chicken for 2-3 minutes. This step is optional but adds extra flavor.
• Make the Sauce – In a small bowl, whisk together the soy sauce, hoisin sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes.
• Slow Cook – Add the chicken to the crockpot slow cooker and pour the sauce over it. Stir to coat. Cover and cook on low for 4-5 hours or high for 2-3 hours.
• Add Cashews – About 30 minutes before serving, stir in the cashews so they stay crunchy.
• Serve and Enjoy – Serve the Cashew Chicken over cooked rice and garnish with green onions and sesame seeds.

Notes

Tips & Variations:

• For extra crunch, toast the cashews in a dry pan before adding them.
• Want to add veggies? Toss in bell peppers, snap peas, or broccoli during the last 30 minutes.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Make it spicy by adding more red pepper flakes or a drizzle of sriracha.

And that’s it! A super easy, ridiculously delicious Cashew Chicken recipe crockpot style that basically cooks itself. If you’re anything like me—aka always looking for quick weeknight meals that don’t require standing over a stove—this Crockpot Cashew Chicken is gonna be your new best friend. It’s got all the flavors of your favorite Chinese food recipes but without the takeout price tag or mystery ingredients.

This dish has become a go-to in my house because it checks all the boxes—easy crockpot dinners, slow cooker meals, and, most importantly, kid-approved. The tender Asian chicken, the crunchy cashew recipes goodness, and that sticky, savory sauce? Absolute perfection. Plus, it’s one of those top slow cooker recipes that actually tastes like you put in way more effort than you did (love that for us).

So next time you’re craving Crock Pot Cashew Chicken, skip the takeout and let your crockpot slow cooker do all the work. Whether you call it Slow Cooker Cashew Chicken, Crockpot Chinese, or just “the only dinner my kids didn’t complain about this week,” it’s a total winner. Try it out, and let me know how your family likes it!