I first tried this Crockpot Cashew Chicken on a busy Tuesday and it quickly became a weeknight staple. Tender diced chicken, sweet-salty sauce, and crunchy cashews all cook hands-off in the slow cooker — perfect for when you want takeout flavors without the drive. If you’re juggling dinner, this recipe gives reliable results with minimal fuss and easy pantry-friendly ingredients. For more slow-cooker chicken inspiration, I also lean on a few other reliable crockpot recipes like this best chicken crockpot recipe when I need variety.

Why you’ll love this dish

This Crockpot Cashew Chicken hits a lucky sweet-salty-crunchy trifecta with almost no babysitting. It’s ideal for:

Weeknight dinners when you want something hearty but hands-off.
Meal prepping — leftovers reheat beautifully over rice.
Kid-friendly palates: honey mellows the soy while cashews add a fun crunch.

It’s also adaptable: swap chicken breasts for thighs for more forgiving results, or go gluten-free by using tamari. The slow cooker keeps the chicken moist and gives the cashews time to soften slightly without turning to paste.

“Dinner came together while I finished work — tender chicken, glossy sauce, and everyone asked for seconds. A new slow-cooker favorite.”

How this recipe comes together

Start by seasoning and layering the chicken, peppers, and cashews in the slow cooker. Whisk a simple sauce of soy, honey, rice vinegar, and oil and pour it over everything. Cook low for several hours until the chicken is tender. Finish with a cornstarch slurry to thicken the sauce about 30 minutes before serving so the final texture is glossy and clingy, not watery. Quick tip: reserve a few roasted cashews to sprinkle on top at the end for extra crunch.

What you’ll need

1 pound chicken breast, diced (substitute thighs for juicier results)
1 red bell pepper, sliced into strips
1/2 cup roasted unsalted cashews (plus a few to reserve for garnish)
1/4 cup soy sauce (low-sodium preferred; use tamari for gluten-free)
1/4 cup honey (maple syrup or brown sugar can work)
2 tablespoons rice vinegar
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon vegetable oil (or sesame oil for more depth)
Salt and pepper to taste

If you’d like a creamier slow-cooker option to serve another night, I sometimes alternate with this comforting creamy crockpot chicken gnocchi soup.

Step-by-step instructions

Season the diced chicken lightly with salt and pepper. Place it in the slow cooker with the sliced red pepper and the cashews.
In a small bowl, whisk together soy sauce, honey, rice vinegar, and vegetable oil until smooth. Pour the sauce evenly over the chicken, peppers, and cashews.
Cover and cook on low for 4–6 hours, or until the chicken is completely cooked and tender. If using thighs, check at 4 hours for doneness.
About 30 minutes before serving, stir the cornstarch with the water to make a slurry. Pour the slurry into the slow cooker and stir gently to distribute. Replace the lid and let it finish cooking to thicken the sauce.
Taste and adjust seasoning with salt and pepper. Transfer to plates and sprinkle reserved cashews on top for a crunchy finish.

For one-pot convenience and alternative finishing techniques, you can read how other slow-cooker recipes finish sauces in this creamy crockpot chicken gnocchi soup post — the slurry method is the same idea.

How to plate and pair

Serve the Crockpot Cashew Chicken over:

Steamed jasmine or basmati rice for a classic presentation.
Cauliflower rice for a lower-carb option.
Stirred through cooked noodles (lo mein-style) and topped with scallions and sesame seeds.

Side ideas: quick steamed broccoli, sautéed snap peas, or a crisp cabbage slaw to cut the richness. For an elegant plate, mound rice in a shallow bowl, spoon the chicken and sauce over it, then finish with a sprinkle of chopped scallions and the reserved cashews. If you like sweeter notes, a wedge of lime brightens every bite and balances the honey.

For a lighter pairing with more greens, I often serve this alongside a simple tossed salad or a light vegetable stir — similar in spirit to how I pair other crockpot chicken recipes like this angel chicken.

How to store & freeze

Refrigerate: Cool leftovers within two hours and store in an airtight container. Keep refrigerated at 40°F (4°C) or below and use within 3–4 days.
Reheat: Gently reheat on the stove over low heat or in the microwave until the internal temperature reaches 165°F (74°C). Add a splash of water if sauce has thickened too much.
Freeze: Freeze in a shallow airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating. Note: texture of cashews softens after freezing, so reserve a handful for garnishing fresh servings.

Safe handling note: always refrigerate promptly and reheat thoroughly. If the sauce smells off or the chicken looks discolored, discard.

Pro chef tips

Don’t over-salt: soy sauce and cashews add sodium; low-sodium soy is safer to use at the start. Adjust salt at the end.
Cornstarch slurry timing: add it with at least 25–30 minutes remaining — it needs heat time to activate and thicken without breaking down.
Texture control: add cashews toward the start for softer cashews or in the last 20 minutes for a crisper bite. Roasted unsalted cashews lend the best flavor without overpowering salt.
For deeper flavor: sauté the diced chicken quickly in a hot pan for 2–3 minutes to brown before adding to the slow cooker — this step is optional but adds richness.
If sauce is too thin after adding slurry, mix another teaspoon of cornstarch with a little cold water and simmer gently (lid off) until desired thickness.

Recipe variations

Gluten-free: swap soy sauce for tamari and double-check the vinegar and other condiments.
Spicy kick: add 1–2 teaspoons sriracha or 1/2 teaspoon red pepper flakes to the sauce.
Vegetarian: replace chicken with firm tofu or large chunks of cauliflower; reduce cook time to prevent mushiness.
Extra vegetables: add sliced carrots, snap peas, or baby corn in the last 1–2 hours so they stay crisp-tender.
Honey alternatives: maple syrup or agave work in a pinch; brown sugar gives a deeper caramel note.

Conclusion

Slow-cooker cashew chicken is a dependable, family-friendly dinner that gives you takeout-style satisfaction with minimal effort. If you want to compare versions or find additional slow-cooker ideas, try this trusted Slow Cooker Cashew Chicken Recipe | The Recipe Critic for another home-cook take, or this popular copycat-style entry, Slow Cooker Cashew Chicken Recipe (Tastes like TAKEOUT), for variations and serving ideas.

Your questions answered

Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs are more forgiving and stay juicier; check at 4 hours on low for doneness. Reduce salt slightly because dark meat can taste richer.

Q: How do I keep the cashews crunchy?
A: Add most cashews in the last 20–30 minutes of cooking, or reserve them entirely and sprinkle roasted cashews on each plate before serving.

Q: Can I make this gluten-free?
A: Swap soy sauce for tamari or a certified gluten-free soy sauce and verify other labels (vinegar, etc.). The rest of the recipe is naturally gluten-free.

Q: Is it safe to double the recipe?
A: Yes, but use a larger slow cooker and keep the same cook time. Avoid overfilling the cooker — it should be no more than two-thirds full for even cooking.