Crock Pot Cashew Chicken
Experience the perfect balance of savory, sweet, and nutty flavors with this Crock Pot Cashew Chicken recipe—a takeout-inspired dish made effortlessly in your slow cooker. Tender bites of chicken are lightly coated in cornstarch for a subtle crispness, then simmered in a rich, homemade sauce featuring soy sauce, hoisin, honey, and a hint of ginger and garlic for a depth of flavor you’ll love. Tossed with crunchy cashews and served over fluffy white or brown rice, this dish is as wholesome as it is satisfying. With minimal prep time and the convenience of slow cooking, this family-friendly meal is ideal for busy weeknights. Garnish with fresh green onions for an aromatic finish, and elevate your dinner with this easy crock pot cashew chicken recipe.
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Recipe Information
Ingredients
- 2 pounds Boneless, skinless chicken thighs
- 0.25 cup Cornstarch
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 0.25 cup Low-sodium soy sauce
- 2 tablespoons Rice vinegar
- 2 tablespoons Hoisin sauce
- 1 tablespoon Honey
- 1 tablespoon Brown sugar
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 0.25 teaspoon Red pepper flakes
- 0.75 cup Cashews, unsalted
- 2 pieces Green onions, sliced
- 4 cups Cooked white or brown rice
Instructions
Cut the chicken thighs into bite-sized pieces, about 1-inch cubes.
In a large bowl, toss the chicken with cornstarch and black pepper to coat evenly.
Heat the vegetable oil in a large skillet over medium-high heat. Sear the chicken in batches until lightly browned on all sides (it does not need to be fully cooked at this stage). Transfer the browned chicken to the Crock Pot.
In a medium bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, honey, brown sugar, minced garlic, grated ginger, and red pepper flakes to create the sauce.
Pour the sauce over the chicken in the Crock Pot. Stir to coat the chicken evenly.
Cover and cook on low heat for 4 hours or on high heat for 2 hours, until the chicken is tender and the sauce has thickened slightly.
During the last 15 minutes of cooking, add the cashews to the Crock Pot and stir to combine. Allow them to warm through in the sauce.
Serve the Crock Pot Cashew Chicken over cooked white or brown rice, and garnish with sliced green onions. Enjoy!
Nutrition Facts
Calories |
4028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.5 g | 226% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 25.9 g | ||
| Cholesterol | 1135 mg | 378% | |
| Sodium | 3336 mg | 145% | |
| Total Carbohydrate | 321.9 g | 117% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 41.1 g | ||
| Protein | 282.4 g | 565% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 304 mg | 23% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 3192 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
