This Slow Cooker Cashew Chicken gives you that sweet and savory takeout-style flavor you crave. Everything slow cooks to perfection, creating a comforting dinner with great texture and bold taste.
I've made a lot of slow cooker meals over the years, but this Slow Cooker Cashew Chicken with vegetables quickly became a go-to on nights when I want something comforting but still full of texture and bold flavor.
The homemade sauce hits all the right notes with a balance of sweet, tangy, and a little spicy, and the cashews stay perfectly crunchy. It is also incredibly easy to customize with your favorite veggies, which makes it one of those dinners you can rely on again and again.
For more slow cooker recipes with chicken and similar flavors, be sure to check out my Crock Pot sesame chicken and slow cooker chicken and broccoli.
Why You'll Love This Recipe
- Bold Flavor: The sweet and tangy sauce adds incredible depth, and the cashews give it the best crunch. It tastes like takeout made at home.
- Hands Off Cooking: Once everything is in the slow cooker, it does the work for you. A true set it and forget it dinner.
- Easy to Customize: Swap in your favourite veggies or adjust the heat to fit your taste. It stays delicious no matter how you tailor it.
- Budget Friendly: Most ingredients are pantry staples, keeping the cost low while still giving you a tasty, satisfying dinner everyone will love. For another budget-friendly meal, check out my Crock Pot crack chicken pasta.
Jump to:
Ingredients
- Chicken Breasts: Boneless, skinless chicken breasts work best because they stay tender in the slow cooker. Cut them into even pieces so they cook evenly. For more ideas, explore this collection of tasty Crock Pot chicken recipes.
- Vegetables: Red bell pepper adds sweetness and color, while snow peas stay crisp and add texture. Choose firm, fresh produce for the best results.
- Soy Sauce: This sauce adds savory depth and balances the sweetness in the dish.
- Sweet Chili Sauce: Adds sweetness and gentle heat without overwhelming the dish. It also helps create that glossy, restaurant-style finish.
- Seasonings: This dish uses garlic, ground ginger, black pepper, crushed red pepper, sesame oil, and brown sugar. These combine to create the sweet, tangy, and slightly spicy flavor that defines the sauce.
- Cashews: Use roasted, unsalted cashews so you control the salt level. Add them near the end of cooking to keep them crunchy.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Gluten-Free: Use coconut aminos instead of soy sauce and arrowroot or tapioca starch instead of cornstarch for a gluten-free version. You might also enjoy my slow cooker chicken stew, which is naturally gluten-free.
- Change Up the Protein: Swap the chicken breasts for chicken thighs, ground chicken, turkey, pork, or even shrimp for a different twist. If using ground meat, I suggest browning it before adding it to the slow cooker.
- Spicy Cashew Chicken: Add extra crushed red pepper, sriracha, or a pinch of cayenne for a spicier version of this cashew chicken in the Crock Pot.
- Add Extra Veggies: Mix in mushrooms, broccoli, or zucchini in the last 30-45 minutes of cooking for extra flavor and texture.
How to Make Cashew Chicken in the Slow Cooker
This slow cooker cashew chicken recipe is simple, hands-off, and full of flavor. With just a little prep, you can have tender chicken, crisp veggies, and a deliciously saucy dish ready to serve.
- Step 1: Prepare the Chicken. Cut the chicken into bite-sized pieces and toss it with cornstarch and black pepper in a large bowl or bag. Make sure each piece is evenly coated, then add it to the slow cooker.
- Step 2: Layer the Veggies. Add the red bell pepper and snow peas on top of the chicken in the slow cooker. This keeps them from overcooking while still giving flavor to the dish.
- Step 3: Make the Sauce. In a medium bowl, whisk together the soy sauce, rice vinegar, sweet chili sauce, ketchup, brown sugar, sesame oil, garlic, ginger, and crushed red pepper. Pour the sauce evenly over the chicken and veggies.
- Step 4: Cook and Add Cashews. Cover and cook on low or high until the chicken is tender. Add the cashews about 30 minutes before the end so they stay crunchy. Stir gently before serving.
Expert Tips
- Coat the Chicken Well: Tossing the chicken evenly with cornstarch ensures the sauce thickens properly and gives the chicken a nice texture.
- Cut Even Pieces: Make sure the chicken and vegetables are cut into similar-sized pieces so everything cooks evenly.
- Add Cashews Last: Adding the cashews toward the end of cooking keeps them crunchy instead of soggy.
- Reheat and Store Properly: Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or soy sauce and warm slowly to keep the sauce smooth and prevent the chicken from drying out.
Serving Suggestions
- Serve this Crock Pot cashew chicken for a simple weeknight dinner with some fluffy slow cooker white rice or a side of roasted potatoes in the slow cooker.
- This dish is perfect for family dinners or potlucks since it's easy to make in large batches and travels well. Serve it alongside my slow cooker sweet and sour pork for two delicious flavor-packed options.
- Leftovers make a quick lunch. Serve with a simple salad or roll the cashew chicken into a wrap for a fun, flavorful twist.
Recipe FAQs
Yes, freeze the fully cooked chicken and sauce in an airtight container for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove or in the microwave.
Add the cashews during the last 30 minutes of cooking so they stay crunchy and add a satisfying texture to the dish.
I prefer it freshly made, rather than reheated. To save some time, you can prep the chicken and sauce the night before, store everything in the fridge, and then cook it the next day for a quick weeknight dinner.
More Delicious Slow Cooker Chicken Recipes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating below. Then follow me on Facebook and Pinterest! Share your favorite recipes or ask questions in my Facebook Group.
Slow Cooker Cashew Chicken
Ingredients
- 2 lbs boneless, skinless chicken breasts (cut into 1-inch pieces)
- ¼ cup cornstarch
- 1 large red bell pepper (cut into 1-inch pieces)
- 1 ¼ cup snow peas
- 1 teaspoon black pepper
- ⅓ cup low sodium soy sauce
- ¼ teaspoon crushed red pepper
- ½ cup water
- 2 teaspoons light brown sugar
- 3 teaspoons rice vinegar
- 4 teaspoons ketchup
- 1 teaspoon sesame oil
- 1 teaspoon ground ginger
- 2 teaspoons garlic (minced)
- 3 teaspoons sweet chili sauce
- 1¼ cups cashews
Instructions
- Cut chicken into bite-size pieces and add to a 1-gallon freezer bag. Add cornstarch and black pepper, then close the bag. Shake until completely coated. Then, add it to the bottom of the slow cooker.
- Cut red pepper into 1-inch chunks, then add snow peas and red peppers on top of the chicken.
- Add soy sauce, red pepper, water, brown sugar, rice vinegar, ketchup, sesame oil, ginger, garlic, and sweet chili sauce in a medium bowl. Whisk until well combined, then pour over the chicken. Stir until the chicken is coated.
- Cover and cook on high for 2½ - 3½ hours or low for 4½ - 5½ hours. Add cashews to the slow cooker thirty minutes before cook time is up. Gently stir and continue to cook.
- Serve over rice, and enjoy!
Notes
- Coat the chicken evenly with cornstarch for a thicker, glossy sauce.
- Cut chicken and vegetables into similar-sized pieces for even cooking.
- Add the cashews in the last 30 minutes to keep them crunchy.
- For a slightly crisp texture, quickly brown the chicken in a skillet before adding it to the slow cooker.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
Natalie says
So pretty on the plate! Easy and delicious
Ryan Allen says
Thanks! I hope you really enjoy it
Trish says
Would you add the other vegetables if they are fresh in with the red peppers? Like zucchini
Ryan Allen says
If you are adding in zucchini. I would add it in 30 minutes before the cook time is done. If you add it at the beginning the zucchini will become mushy.
Sabreen says
Tried this recipe for the first time; turned out beautifully! Made it with some fried rice. Super delicious, thank you so much!!!
Ryan Allen says
I am so glad that you enjoyed it.