Crock Pot Cashew Chicken

Skip take out and make this easy and delicious Crock Pot Cashew Chicken Recipe at home. Your family will love it and you will save time and money. It’s a great meal.

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Ingredients

• Chicken Breasts – Cut into bite size pieces to easily serve.
• Soy Sauce – Check out our Soy Sauce Substitutions if you are out.

For the full recipe and ingredients, scroll to the bottom for the recipe card.

Variations Ideas

• Seasoning – Feel free to change the seasoning or add in spices to what you prefer. Brown sugar will add a hint of sweetness that blends well with the other ingredients. Red pepper flakes is another great option as it adds a hint of spice.
• Veggies – You can easily change the vegetables or add in green bell pepper or slice zucchini.
• Cornstarch – If you are out of Cornstarch, check out The Best Substitute for Cornstarch. We usually use all purpose flour.
• Chicken – We used chicken breast but you can use chicken breast tenders or boneless chicken thighs to make this recipe.

Step by Step Instructions

Step 1 – Place the chicken, cornstarch, olive oil, chicken broth, hoisin sauce, soy sauce, rice vinegar, sesame oil, minced garlic and ground ginger into a crock pot.

Step 2 – Stir to combine all the ingredients in the crock pot. Cover and cook on low for 4-6 hours or on high for approximately 3 hours until the tender chicken is cooked through.

Step 3 – Stir the broccoli and diced bell pepper into the crock pot. Cover and cook on high for 20-30 minutes until the vegetables are tender.

Step 4 – Stir in the cashews. Serve topped with the diced green onions and sesame seeds. Enjoy!

Recipe Tips

• Coat Chicken – We place chicken in the slow cooker and topped with the cornstarch mixture. But if you prefer, you can also place chicken in a freezer bag to coat the chicken. There is no need to brown chicken before placing in the slow cooker.
• Prepare Veggies – Try to cut the vegetables about the same size so they cook evenly in the slow cooker. Wait to add the vegetables towards the end of cooking time so they do not get mushy.

Serving Suggestions

This cashew chicken can be served just as it is. But we like to serve with a side of Instant Pot White Rice or Instant Pot Brown Rice to make it more filling. Drizzle with more soy sauce if you prefer then serve.

Frequently Asked Questions

More Easy Asian Recipes to Try

• Asian Ground Chicken Lettuce Wraps
• Easy Ramen Noodle Salad Recipe
• Best Pineapple Chicken
• Instant Pot Mongolian Beef Recipe

We love to hear from you. If you make this Slow Cooker Cashew Chicken Recipe, please leave us a comment or a star review.

Review Pin Print

Crock Pot Cashew Chicken

5 from 13 votes

Skip take out and make this easy and delicious Cashew chicken recipe at home. Your family will love it and you will save time and money. It's a great meal.

Prep Time 10 minutes mins

Cook Time 6 hours hrs

To Cook the Vegetables: 30 minutes mins

Total Time 6 hours hrs 10 minutes mins

Servings 6 – 8

Cuisine Chinese

Course Main Course

Calories 368

Author Carrie Barnard

Ingredients

1x2x3x

• ▢ 4 Chicken Breasts (Diced into 1 in. pieces)
• ▢ 6 tsp Cornstarch
• ▢ 2 Tbsp Olive Oil
• ▢ 1/3 Cup Chicken Broth
• ▢ 4 Tbsp Hoisin Sauce
• ▢ 1 Tbsp Soy Sauce
• ▢ 2 Tbsp Rice Vinegar
• ▢ 1/2 tsp Sesame Oil
• ▢ 2 tsp Minced Garlic
• ▢ 1 tsp ground ginger
• ▢ 2 cups Broccoli Florets
• ▢ 1 Red Bell Pepper Diced
• ▢ 3/4 cup Unsalted Cashew Halves
• ▢ 4 Green Onions (diced for serving)
• ▢ 1 Tbsp Sesame Seeds (for serving)

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Instructions

• Place the chicken, cornstarch, olive oil, chicken broth, hoisin sauce, soy sauce, rice vinegar, sesame oil, minced garlic and ground ginger into a crock pot.
• Stir to combine all the ingredients in the crock pot.
• Cover and cook on low for 4-6 hours or on high for approximately 3 hours until the chicken is cooked through.
• Stir the broccoli and diced bell pepper into the crock pot. Cover and cook on high for 20-30 minutes until the vegetables are tender.
• Stir in the cashews.
• Serve topped with the diced green onions and sesame seeds. Enjoy!

Recipe Notes

Refrigerate the leftovers in an airtight container for up to 5 days.  

How to Make this Recipe on the Stove Top: 

In a gallon ziplock bag, place the chicken with the cornstarch.  Shake to evenly coat the chicken with the cornstarch. 

Heat ½ Tbsp of Olive Oil in a large sauce pan over medium heat until hot. Add the chicken and cook until the chicken is cooked through (approximately 4-6 minutes).  Remove the chicken to a separate plate. 

In a mixing bowl, combine the chicken broth, hoisin sauce, soy sauce, rice vinegar, sesame oil and the remaining cornstarch.  Set aside.

Then heat the remaining olive oil in the skillet over medium heat until hot.  Add in the minced garlic, broccoli and bell pepper.  Sprinkle the ground ginger, salt and pepper over these veggies.  Sauté the veggies in the skillet until they are the tenderness that you desire (5-7 minutes). 

Then pour in the sauce mixture.  Cook this mixture with the veggies over medium heat until the sauce begins to boil and thickens (1-3 minutes). 

Stir in the chicken and cashews into the skillet with the veggies and sauce. 

Serve topped with the green onions and sesame seeds. 

 

Nutrition Facts

Calories 368kcal, Carbohydrates 16g, Protein 37g, Fat 17g, Saturated Fat 3g, Polyunsaturated Fat 3g, Monounsaturated Fat 9g, Trans Fat 0.02g, Cholesterol 97mg, Sodium 578mg, Potassium 860mg, Fiber 3g, Sugar 6g, Vitamin A 936IU, Vitamin C 56mg, Calcium 55mg, Iron 3mg

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