This crockpot cashew chicken, is an easy and delicious dinner everyone can enjoy! Instead of ordering out, make this in your crockpot effortlessly. You won’t be sorry!
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What’s in Slow Cooker Cashew Chicken?
Most of the ingredients on this list are stored cupboard ingredients such as ketchup, brown sugar, soy sauce, and vinegar so it couldn’t be easier and they all add a ton of flavor.
- Oil: When sautéeing meat, it’s best to use a high smoke point oil. I used canola oil, but you could use vegetable or avocado oil instead.
- Chicken: Boneless, skinless chicken tenders are easy to slice into strips. You could also use chicken breasts or thighs.
- Soy Sauce: Low-sodium soy sauce adds salty umami flavor to this dish.
- Vinegar: Apple cider vinegar adds acidity to the dish.
- Ketchup: Adds concentrated tomato flavor. You could use tomato paste instead.
- Brown Sugar: Dark brown sugar adds a rich sweetness to the dish to balance out the saltiness and acidity.
- Garlic and Ginger: Classic Asian flavors. I don not recommend substituting with ground spices.
- Red Pepper Flakes: Add a touch of spice to the dish. You can use more or less as desired.
- Water Chestnuts: Water chestnuts are optional but they add freshness and texture! I don’t know why I love them so much in Cashew Chicken, but I feel they’re a must. Extra crunch is never a problem!
- Cashews: Make this dish cashew chicken! I like to use halves, but you can use whole cashews as well.
Pro Tip: For a gluten-free version, swap the soy sauce for tamari or coconut aminos.
Spicy Cashew Chicken
If you like your cashew chicken spicy, feel free to increase the amount of crushed red pepper flakes, or swap the ketchup for sambal oelek chili paste for even more spice.
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I like to use boneless, skinless chicken tenders because they’re easy to cut into strips. Boneless, skinless chicken breasts or thighs also work.
Cashews give this dish its distinctive flavor, so I don’t recommend replacing them unless there is a food allergy. Some common replacements are pumpkin or sunflower seeds. Keep in mind that this will change the overall flavor of the dish, though.
Once you have made your slow cooker cashew chicken, it will be safe to keep it on warm mode for up to 2 hours. Once cooled, store covered in the fridge and it will keep well for up to 4 days. Reheat on the stovetop to warm through to serve.
How to Store and Reheat Cashew Chicken
Store leftover crockpot cashew chicken in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium-low heat until warmed through.
How to Freeze Chinese Cashew Chicken
Freeze crockpot cashew chicken in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
What to Serve with Easy Cashew Chicken
I love to serve my cashew chicken with rice, scallions, and an extra sprinkling of cashews on top. It’s simple and delicious! Other sides that would go well are broccoli, green beans, roasted veggies, or vegetable lo mein.
Crockpot Cashew Chicken
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Ingredients
- 1 tablespoon canola oil
- 2 pounds boneless, skinless chicken tenders sliced into small strips
- ¼ cup low-sodium soy sauce
- 2 tablespoons apple cider vinegar or rice wine vinegar
- 2 tablespoons ketchup
- 1 tablespoon dark brown sugar
- 1 tablespoon minced garlic from about 3 cloves
- ½ teaspoon freshly grated ginger
- ½ teaspoon crushed red pepper flakes
- 8 ounces water chestnuts diced
- 1 cup cashew halves
- 3 cups cooked rice for serving
- Sliced green onion optional, for garnish
Recommended Equipment
Instructions
- Heat oil over medium-high heat in a large skillet. Add the chicken and cook each side for 2 minutes until browned.2 pounds boneless, skinless chicken tenders, 1 tablespoon canola oil
- Place chicken in the slow cooker and top with soy sauce, vinegar, ketchup, brown sugar, garlic, ginger, red pepper flakes, and water chestnuts.¼ cup low-sodium soy sauce, 2 tablespoons apple cider vinegar, 2 tablespoons ketchup, 1 tablespoon dark brown sugar, 1 tablespoon minced garlic, ½ teaspoon freshly grated ginger, ½ teaspoon crushed red pepper flakes, 8 ounces water chestnuts
- Stir to combine.
- Cook for 2 hours on high or 4 hours on low.
- A few minutes before done, stir in cashews.1 cup cashew halves
- Serve over rice. Enjoy!3 cups cooked rice, Sliced green onion
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- You can also use chicken thighs in the recipe (boneless and skinless).
- To make this gluten-free, swap the soy sauce for tamari or coconut aminos.
- Add more or less red pepper flakes to your preference.
- Don’t be tempted to add more liquid it doesn’t seem like much in the crockpot but it’s enough.
- Make sure to add the cashews in at the end so they have crunch and bite to them.
- Use this as an easy meal prep recipe and portion it out for dinner every night.
Nutrition Information
This recipe was delicious & a keeper! My guests raved about it. I did include a large can of water chestnuts. And I browned the chicken. ????
I’m so happy to hear that!!