Description
Crockpot Cashew Chicken is a hearty, delicious, and effortless slow-cooked dinner. Tender boneless, skinless chicken cooked alongside crunchy roasted cashews, bathed in a savory, slightly sweet sauce bursting with umami flavor. This flexible, family-friendly recipe is perfect for busy nights, offering healthy protein and nutrient-rich nuts, all prepared by simply setting it in the crockpot and letting the flavors meld while you focus on your day.
Ingredients
Units
Scale
Chicken
- 1.5 to 2 lbs boneless, skinless chicken breasts or thighs, diced into bite-sized pieces
Sauce
- 1/2 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons honey or brown sugar (adjust sweetness to taste)
- 1/2 cup chicken broth (low-sodium optional)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Other
- 1 cup roasted cashews
- 1 tablespoon cornstarch or arrowroot powder mixed with 2 tablespoons cold water (slurry)
- 2 green onions, chopped (for garnish)
Optional Variations
- 1 cup mixed vegetables (bell peppers, snap peas, broccoli) - optional
- Crushed red pepper flakes or sriracha, to taste for spicy twist
Instructions
- Prep the Ingredients: Dice chicken into bite-sized pieces for even cooking. Mince fresh garlic and ginger to release their aromatic flavors.
- Combine the Sauce: In a bowl, whisk together soy sauce, honey or brown sugar, chicken broth, minced garlic, and ginger to create the savory-sweet sauce.
- Layer in the Crockpot: Place the diced chicken evenly at the bottom of the crockpot. Pour the prepared sauce over the chicken without stirring too much to allow perfect tenderness during cooking.
- Slow Cook: Cook on low for 4 to 5 hours or on high for 2 to 3 hours until the chicken is juicy and flavors meld beautifully.
- Add Cashews and Thicken Sauce: About 15 minutes before serving, stir roasted cashews into the crockpot. Mix the cornstarch or arrowroot slurry and add it to the crockpot to thicken the sauce while keeping the cashews crunchy.
- Garnish and Serve: Sprinkle chopped green onions and extra roasted cashews over the dish before serving. Pair with steamed jasmine rice, brown rice, cauliflower rice, noodles tossed with sesame oil, or lettuce wraps for variety.
Notes
- Use fresh garlic and ginger for maximum flavor impact.
- Do not overcook chicken to avoid dryness or rubbery texture.
- Add cashews near the end of cooking to keep them crunchy.
- Prep ingredients and sauce the night before to save time.
- Adjust sweetness carefully by starting with less honey or sugar, then add more if needed.
Nutrition
- Serving Size: 1 serving (about 1/4 of the recipe)
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg