Crock Pot Cashew Chicken

Abby Marlow

This easy and healthy Crock Pot Cashew Chicken offers the taste of the takeout favorite with the ease of the slow cooker!

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Prep Time 25

Cook Time 2 30

Total Time 3

Course Dinner

Cuisine Chinese

Servings 6 servings

Calories 300 kcal

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

This easy and healthy Crock Pot Cashew Chicken captures the flavors of takeout with a slow-cooker twist.
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.

Keyword Cashew Chicken, easy recipes, Family Meals, healthy dinner, slow cooker chicken