Crockpot cashew chicken is the perfect take-out fake-out, and it practically cooks itself.
Tender pieces of chicken are slow-cooked in a savory sauce with peppers, carrots, and crunchy cashews served over white rice.
- Flavor: Nutty cashew chicken and veggies are coated in a savory sauce.
- Skill level: Let the Crockpot do all the work. Just prep, cook, and serve.
- Budget tip: Leftover or rotisserie chicken can be used in this recipe.
- Swaps: Use tofu instead of chicken for a vegetarian dish.
- Time-Saving Tip: Use frozen cooked chicken strips and precut veggies from the produce section.
What’s in Cashew Chicken?
- Chicken: Boneless, skinless chicken thighs are more tender in the slow cooker, but breasts work too.
- Vegetables: Bell peppers and carrots add color and flavor to slow cooker cashew chicken. Feel free to add extra vegetables.
- Nuts: Cashews add buttery flavor and crunch to cashew chicken.
- Sauce: This sauce is made from basic pantry ingredients. Find hoisin sauce in almost any grocery store or get it here online.
Variations
- If nut allergies are an issue, swap them out for water chestnuts for some crunch and add toasted sesame oil for a nutty flavor.
- Add some heat with a few dashes of sriracha, chili crisp, or red pepper flakes.
- Bite-sized broccoli florets, zucchini, baby corn, celery, mushrooms, onions, edamame, and snap peas will stretch out this cashew chicken recipe.
Storing
Keep crockpot cashew chicken in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave.
Freeze portions in freezer bags for up to 4 months. Thaw overnight in the refrigerator before reheating.
Tasty Homemade Takeout Dishes
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Crockpot Cashew Chicken
This tasty Crockpot cashew chicken is easy to make right at home.
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Trim any fat from the chicken thighs and cut into 1-inch pieces. Place the chicken in the bottom of a 4-quart slow cooker and top with bell pepper and carrots.
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In a small bowl stir together broth, hoisin sauce, soy sauce, brown sugar, garlic, and ginger. Pour sauce over the vegetables and cook on LOW for 3 to 4 hours or until the chicken is cooked through and vegetables are tender.
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Whisk the cornstarch with 2 ½ tablespoons of water and stir into the slow cooker along with the cashews. Turn to HIGH, cover, and cook 20 minutes more, or until thickened.
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Serve over rice.
Serve over rice, noodles, or as wraps for an easy meal.
Serving: 0.75cup | Calories: 326 | Carbohydrates: 20g | Protein: 27g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 842mg | Potassium: 559mg | Fiber: 2g | Sugar: 7g | Vitamin A: 4213IU | Vitamin C: 27mg | Calcium: 37mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree, Main Course, Slow Cooker
Cuisine American, Chinese© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
