Crockpot Cashew Chicken

This easy Crockpot Cashew Chicken features tender chicken, a sweet-salty sauce, and crunchy cashews, making it a perfect hands-off weeknight meal.

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Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Asian

Calories: 400

Ingredients Method Notes

Ingredients

Main Ingredients

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

Sauce Ingredients

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

Method

Preparation

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.

Cooking

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.

Notes

For a classic presentation, serve over steamed jasmine or basmati rice. Alternatively, pair with cauliflower rice or stir through cooked noodles. Keep leftovers in an airtight container for up to 3–4 days in the refrigerator or freeze for up to 3 months.