Are you ready for a dish that’s as comforting as it is delicious? Trust me, this Crock Pot Cashew Chicken is about to become your new favorite dinner. It’s one of those recipes that practically cooks itself, while you’re off doing other things (or binge-watching your latest show—no judgment here!). Imagine tender chicken coated in a sweet and savory sauce, with the crunch of roasted cashews adding that perfect pop of texture. You’ll want to make this one every week—seriously, it’s that good.
Why You’ll Love Crock Pot Cashew Chicken
This dish isn’t just about putting food on the table—it’s about creating an experience. Whether you’re busy with work, entertaining friends, or just looking for a comforting meal after a long day, this Crock Pot Cashew Chicken delivers every time. Here’s why it’s a keeper:
Versatile: Need something to feed the family on a busy weeknight? Or want to impress your friends at a dinner party? This dish is perfect for both! It’s so easy to make, and it always steals the show.
Budget-Friendly: You’re probably already stocked up on most of the ingredients in your kitchen. No need to rush to the store for anything fancy—this recipe proves that you can make something fantastic with pantry staples.
Quick and Easy: The best part? You toss everything in the Crock Pot, and just let it do its magic. Minimal effort, maximum flavor! This one’s for everyone, especially those who want tasty food without the stress of complex steps.
Customizable: Want a little more heat? Add some red pepper flakes or chili sauce. Prefer a milder version? No problem! You can adjust the seasonings to your liking—this recipe is as flexible as you need it to be.
Crowd-Pleasing: Who doesn’t love a dish with tender chicken, a rich sauce, and a little crunch from the cashews? This recipe has something for everyone—kids, adults, and picky eaters alike!

Ingredients
Here’s the magic of this recipe—it’s made with just a few simple ingredients, but the result is completely delicious. Let’s break it down:
Chicken Breasts: The main event. Tender and juicy, the chicken soaks up all that yummy sauce and becomes melt-in-your-mouth perfection.
Cashews: These crunchy gems add the perfect texture to the dish, balancing the savory sauce with a lovely bite. They’re the finishing touch that makes this dish pop.
Soy Sauce: For that rich, savory flavor that makes the sauce truly irresistible.
Honey: A touch of sweetness to balance the savory and add a lovely depth of flavor.
Garlic: Because garlic makes everything better, right? It adds that aromatic punch to the sauce that really brings the whole dish together.
Ginger: Fresh ginger gives this dish a zingy warmth, complementing the sweetness of the honey and the saltiness of the soy sauce.
(Note: The full ingredient list with measurements can be found in the recipe card above.)
Instructions
Let’s get this tasty dish into your Crock Pot and make your kitchen smell amazing!
1. Prep the Chicken
Start by cutting the chicken into bite-sized pieces. This allows the chicken to absorb all those yummy flavors while it cooks.
2. Make the Sauce
In a bowl, whisk together soy sauce, honey, minced garlic, and freshly grated ginger. This combination is what makes the sauce so perfectly sweet, savory, and aromatic.
3. Combine Everything
Place the chicken pieces in the Crock Pot and pour the sauce over the top. Give everything a good stir to make sure the chicken is coated in the sauce.
4. Set the Crock Pot
Cover the Crock Pot and cook on low for about 4-5 hours, or until the chicken is tender and fully cooked through. The wait will be totally worth it!
5. Add Cashews
About 30 minutes before serving, stir in the cashews. This lets them warm up and get that perfect roasted texture without getting soggy.
6. Serve and Enjoy
Once the chicken is cooked and the cashews are perfectly toasted, you’re ready to serve! Spoon the chicken and sauce over a bed of steamed rice or noodles and enjoy all that goodness.
How to Serve Crock Pot Cashew Chicken
This dish is perfect when served with:
- Steamed Rice: The classic pairing! The rice soaks up all that savory sauce and complements the chicken perfectly.
- Noodles: If you’re feeling fancy, toss the chicken over some noodles for an extra comforting dish.
- Stir-Fried Vegetables: Add some colorful veggies like bell peppers, broccoli, or carrots for a healthy, crunchy side that balances the richness of the chicken.
- Side Salad: A fresh, crisp salad dressed with a tangy vinaigrette will add a refreshing contrast to the rich, savory chicken.
Additional Tips
- Prep Ahead: Want to save time on busy days? Prep the chicken and sauce the night before and store them in the fridge. Just toss it all in the Crock Pot when you’re ready to cook!
- Spice It Up: Add some red pepper flakes or chili sauce if you like a little heat.
- Dietary Adjustments: To make this dish gluten-free, swap the soy sauce for tamari or coconut aminos.
- Double the Batch: This recipe freezes really well, so you can make a big batch and have dinner ready for later!
FAQ Section
Q1: Can I use chicken thighs instead of breasts?
A1: Yes! Chicken thighs work great for this dish—they’re juicy and flavorful. Just make sure to adjust the cooking time if using bone-in thighs.
Q2: Can I make this dish ahead of time?
A2: Absolutely! You can prepare it the day before and refrigerate it. Reheat it in the Crock Pot or on the stove for a quick dinner.
Q3: How do I store leftovers?
A3: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on low in the Crock Pot or microwave.
Q4: Can I freeze this dish?
A4: Yes! Let it cool completely, then freeze in a sealed container for up to 3 months. Thaw in the fridge overnight before reheating.
Q5: Can I use roasted cashews instead of raw?
A5: Yes! Roasted cashews will work just fine. Just make sure to add them in later so they don’t get too soft.
Q6: Can I double the recipe?
A6: Definitely! Just make sure your Crock Pot is big enough, and you might need to adjust the cooking time slightly.
Q7: Is this recipe gluten-free?
A7: It’s not gluten-free as written, but you can use tamari or coconut aminos in place of soy sauce to make it gluten-free.
Q8: Can I add vegetables to this dish?
A8: Absolutely! Veggies like bell peppers, snow peas, or mushrooms can be added along with the chicken for extra flavor and nutrition.
Q9: How do I reheat this dish?
A9: You can reheat in the Crock Pot on low for 30-60 minutes, or heat on the stovetop over medium heat until warmed through.
Q10: What’s the best way to serve this?
A10: Serve over rice, noodles, or with a side of veggies for a balanced, delicious meal.
Conclusion
This Crock Pot Cashew Chicken is more than just a meal—it’s a way to make dinnertime effortless, delicious, and oh-so-satisfying. The flavors come together in a way that’s both simple and indulgent, with tender chicken, crunchy cashews, and a sauce that’s to die for. It’s the kind of recipe that will have everyone asking for seconds (and the recipe!). Enjoy, and get ready to add this one to your weekly rotation!
PrintCrock Pot Cashew Chicken
Looking for a simple and flavorful takeout alternative? This Crock Pot Cashew Chicken is the perfect recipe! Tender chicken, a savory sauce, and crunchy cashews make for an irresistible dish. The best part? It’s incredibly easy to make! Perfect served over rice
- Prep Time: 10 minutes
- Cook Time: 3 to 4 hours (on LOW)
- Total Time: 3 hours 10 minutes to 4 hours 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooker (Crock Pot)
- Cuisine: Asian-inspired
- Diet: Gluten Free
Ingredients
- 2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
- 1/4 cup all-purpose flour
- 1/2 tsp black pepper
- 1 Tbsp canola oil
- 1/4 cup soy sauce
- 2 Tbsp apple cider vinegar (substitute for rice wine vinegar)
- 2 Tbsp ketchup
- 1 Tbsp brown sugar
- 1 garlic clove, minced
- 1/2 tsp grated fresh ginger
- 1/4 tsp red pepper flakes (adjust for spice preference)
- 1/2 cup cashews
Instructions
- Prepare Chicken: Combine the flour and black pepper in a large Ziploc bag. Add the chicken tenders, seal, and shake to coat the chicken evenly in the flour mixture.
- Brown the Chicken: Heat the canola oil in a skillet over medium-high heat. Brown the chicken on each side for about 2 minutes (it doesn’t need to be cooked through).
- Set Up the Slow Cooker: Place the browned chicken in the bottom of the slow cooker.
- Make the Sauce: In a small bowl, whisk together the soy sauce, apple cider vinegar, ketchup, brown sugar, minced garlic, ginger, and red pepper flakes. Pour this mixture over the chicken in the slow cooker.
- Cook: Cover and cook on LOW for 3 to 4 hours, or until the chicken is tender.
- Add Cashews: Stir in the cashews during the last 15–20 minutes of cooking.
- Serve: Serve the cashew chicken over cooked rice, spooning extra sauce over the top if desired.
Notes
- Adjust Spice Level: If you prefer more heat, increase the amount of red pepper flakes.
- Use Chicken Thighs or Breasts: Both work well, but thighs tend to stay more tender and juicy.
- Rice Pairing: This dish pairs wonderfully with white rice, brown rice, or jasmine rice.
Nutrition
- Serving Size: 1/4 of the recipe (approximately 1 chicken breast with sauce)
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg