Crockpot Cashew Chicken is a flavorful, easy-to-make dish that brings the delicious flavors of takeout right to your home with minimal effort. Tender pieces of chicken are slow-cooked in a savory, slightly sweet sauce made with soy sauce, garlic, and a hint of ginger, then tossed with crunchy cashews for added texture. The slow cooker does all the work, making it a perfect meal for busy weeknights. Serve it over rice or with steamed vegetables for a complete, satisfying dinner that the whole family will love.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/4 cup cornstarch
- 1 tbsp vegetable oil
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tbsp rice vinegar
- 2 tbsp hoisin sauce
- 2 tbsp honey or brown sugar
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1/4 tsp red pepper flakes (optional for heat)
- 3/4 cup cashews, unsalted
- 1/4 cup green onions, sliced (for garnish)
- Cooked rice or steamed vegetables, for serving
Instructions
- Coat the chicken: Toss the chicken pieces with cornstarch until evenly coated.
- Sear the chicken: In a large skillet, heat the vegetable oil over medium-high heat. Sear the chicken in batches until lightly browned on the outside, about 2-3 minutes per side (it doesn’t need to be fully cooked). Transfer the browned chicken to the slow cooker.
- Prepare the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, honey, garlic, ginger, and red pepper flakes (if using).
- Cook the chicken: Pour the sauce over the chicken in the slow cooker. Stir to coat the chicken evenly. Cover and cook on low for 3-4 hours, or until the chicken is tender.
- Add the cashews: In the last 30 minutes of cooking, stir in the cashews. Allow them to heat through and absorb the flavors.
- Serve: Garnish with sliced green onions and serve over rice or with steamed vegetables.
This Crockpot Cashew Chicken is a simple, delicious way to enjoy the savory, nutty flavors of a takeout favorite right from your own kitchen!
