Welcome to the comforting world of Crock Pot Cashew Chicken! This dish brings the beloved flavors of your favorite takeout right into your home kitchen, all thanks to the magic of slow cooking. After multiple testing sessions, I’ve adjusted flavors and techniques to ensure this recipe is as delightful as it is easy. Join me as we explore how to create this family favorite, perfect for hectic weeknights. Be sure to check out my Slow Cooker Tuscan Chicken Meatballs for another effortless meal!
About Crock Pot Cashew Chicken
The Crock Pot Cashew Chicken is a delightful play on a classic. This dish combines tender chicken, vibrant vegetables, and the crunch of cashews, all enveloped in a savory sauce. During my testing, I discovered the flavor improved when the ingredients had time to marry in the slow cooker, allowing the ginger and garlic to shine through. Whether you’re looking for a weeknight dinner that won’t break the bank or a meal that your whole family will adore, this recipe has got you covered.
- Quick prep makes it a weeknight dream.
- Budget-friendly ingredients that pack a punch.
- A blend of textures—from tender chicken to crunchy cashews.
- An insight: Chinese cuisine often uses cashews in stir-fries to add depth.
Key Ingredients & Their Roles
- Chicken: The base protein, giving the dish heartiness. For a lighter option, you can substitute with turkey.
- Cornstarch: Acts as a thickening agent for the sauce. Arrowroot powder is a great substitute if needed.
- Vegetables: Red bell peppers and broccoli add color and nutrition. Feel free to mix in seasonal veggies.
- Cashews: Provide a delightful crunch and rich flavor. Consider using roasted for added depth.
How to Make Crock Pot Cashew Chicken
- Begin by tossing the chicken pieces in a bowl with cornstarch, kosher salt, and pepper until coated. The coating will help create that nice glaze.
- In a large skillet over medium-high heat, pour in the canola oil and add the chicken mixture. Sauté until lightly browned, about 3 minutes. The aroma is something special! Transfer this to your slow cooker.
- Next, add in the red bell peppers, broccoli, and the sliced green onions (keeping the dark parts for garnish). The colors will captivate the eyes.
- In a bowl, whisk together the sauce ingredients: soy sauce, rice vinegar, honey, grated ginger, minced garlic, and red pepper flakes. Pour this over the chicken and veggies, and stir to combine. Cover and cook on LOW for 2 to 3 hours, until everything is tender.
Pro Tips & Troubleshooting
- During my initial attempts, I discovered that sautéing the chicken beforehand enhances flavor and texture, giving you that lovely browning.
- A common mistake is overcooking the chicken. Always opt for low heat—high can dry it out quickly.
- Feel free to switch up the veggies based on what you have. Snap peas or carrots work wonderfully in this dish.
- This recipe doubles nicely if you’re feeding a crowd—just ensure you have a large enough slow cooker!
Storage & Make-Ahead Guide
This Crock Pot Cashew Chicken can be stored in the refrigerator for about 3 to 4 days. Freeze for up to 3 months, making it a great make-ahead meal. Just reheat in the microwave or stovetop until warmed through. I found that letting the flavors mingle overnight in the fridge makes it even tastier!
What to Serve With Crock Pot Cashew Chicken
This dish pairs beautifully with fluffy brown rice or quinoa for a wholesome meal. You can also serve it with a simple green salad for added crunch. For more delicious side options, check out my Roasted Broccoli and Carrots and Peanut Butter Cookies recipes!
Frequently Asked Questions
- Can I use chicken thighs instead of breasts? Absolutely! Thighs add more flavor and tenderness.
- How can I make this dish gluten-free? Substitute soy sauce with tamari or coconut aminos.
- Can I prepare this in advance? Yes, this dish also excels as a meal prep option!
- What can I do if the sauce is too thick? Just add a bit of chicken broth or water until it reaches your desired consistency.
- Best way to store leftovers? Store in airtight containers in the refrigerator or freezer as mentioned above.
Final Thoughts
As you savor every bite of this Crock Pot Cashew Chicken, I hope it becomes a go-to in your kitchen just as it is in mine. The vibrant colors, rich flavors, and delightful crunch of cashews make it a comforting choice for any meal. I encourage you to try it, take notes on your own discoveries, and share your results!
More Recipes You’ll Love
- Chicken Alfredo Lasagna – a creamy and hearty option that complements the flavors of cashew chicken.
- Slow Cooker Tuscan Chicken Meatballs – perfect for a slow-cooking technique similar to this recipe.
- Easy Spicy Chicken Sandwich – connects through the vibrant flavor profile of chicken dishes.
- Roasted Broccoli and Carrots – a healthy side that pairs well with cashew chicken.
Crock Pot Cashew Chicken
Ingredients
Main Ingredients
- 1.75 pounds boneless skinless chicken breasts or thighs cut into bite-sized pieces
- 2 tablespoons cornstarch or substitute arrowroot powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1.5 tablespoons canola oil
Vegetables & Garnish
- 3 medium red bell peppers seeded and cut into bite-sized pieces
- 2 small or 1 very large head broccoli cut into florets (about 5 cups florets)
- 1 bunch green onions thinly sliced with white and light green parts divided from the dark green parts
Sauce Ingredients
- 2/3 cup reduced-sodium soy sauce
- 3.5 tablespoons rice vinegar
- 3 tablespoons honey
- 2.5 tablespoons freshly grated ginger
- 4 cloves garlic minced (about 4 teaspoons)
- 1/4-1/2 teaspoon red pepper flakes plus additional to taste
- 1 tablespoon cornstarch mixed with 3 tablespoons water to create a slurry
Instructions
Preparation
- In a small bowl, toss the chicken pieces with the cornstarch, salt, and pepper. Lightly coat a 6-quart or larger slow cooker with nonstick spray.1.75 pounds boneless skinless chicken breasts or thighs
- Heat the oil in a large nonstick skillet over medium-high heat. Once the oil is hot, add the chicken mixture and sauté for 2 to 3 minutes until lightly browned. Transfer to the slow cooker.1.75 pounds boneless skinless chicken breasts or thighs
Cooking
- To the slow cooker, add the bell pepper, broccoli, and the white and light green parts of the green onions. Reserve the dark green parts for serving.1.75 pounds boneless skinless chicken breasts or thighs
- In a bowl, stir together the soy sauce, rice vinegar, honey, ginger, garlic, and red pepper flakes. Pour over the chicken and vegetables. Stir to coat.1.75 pounds boneless skinless chicken breasts or thighs
- Cover and cook on LOW for 2 to 3 hours, until chicken is cooked through and vegetables are tender.1.75 pounds boneless skinless chicken breasts or thighs
- With a slotted spoon, remove the chicken and vegetables. Strain the sauce into a small saucepan, whisk in the cornstarch slurry, and cook on high until reduced by half, about 3 to 4 minutes.1.75 pounds boneless skinless chicken breasts or thighs
- Add the sauce back to the slow cooker with chicken and vegetables. Stir in cashews and sprinkle with reserved green onions. Serve hot with brown rice or quinoa.1.75 pounds boneless skinless chicken breasts or thighs
Notes
If possible, let it sit overnight and enjoy the next day—the flavors deepen beautifully.
Perfect served with brown rice or quinoa for a complete meal.