Crock Pot Cashew Chicken

This crock pot cashew chicken is the ultimate weeknight dinner for anyone craving takeout flavor without leaving the house. The slow cooker takes care of most of the work for you and the chicken turns out tender and juicy while the sauce thickens for that classic glossy finish you love. The result is rich comforting and way better than what you get at most restaurants.

The first time I made this I was hoping to recreate the dish we always ordered from our favorite local spot. My mom who is picky about Chinese food went back for seconds before I even sat down.

• Chicken thigh tenders or chicken breast tenders: I find thighs give a juicier result but breasts work if that is what you have
• All purpose flour: helps the chicken brown and thickens the sauce use a fresh bag for better coating
• Black pepper: adds subtle heat use freshly ground for best flavor
• Canola oil: neutral flavor that browns the chicken nicely any light cooking oil works
• Soy sauce: gives the rich umami backbone pick a low sodium version to control saltiness
• Rice wine vinegar: provides just enough tang and brightness you want the clear kind not seasoned
• Ketchup: adds sweetness and tang a classic shortcut in many Chinese-American sauces
• Brown sugar: gives the sauce that signature sticky gloss and depth of flavor use light brown for milder sweetness or dark brown for more caramel
• Fresh garlic clove: minced is key for aromatics chop just before cooking for extra punch
• Fresh ginger: grated and added to sauce is a must for warmth and a hint of heat always choose firm smooth ginger
• Red pepper flakes: give a gentle kick use more or less to taste
• Cashews: bring crunch and richness toast them lightly in a dry pan if you want even more flavor

Step-by-Step Instructions

Prep the Chicken:

Toss the chicken tenders with flour and black pepper in a large ziploc bag until they are evenly coated. This coating will help the chicken brown in the pan and keep it juicy as it cooks.

Brown the Chicken:

Heat the canola oil in a skillet over medium high heat. Add the chicken pieces in a single layer. Make sure not to crowd the pan. Brown the chicken about two minutes on each side until they develop a light golden crust. This step is what gives the finished dish its deep flavor.

Mix and Add the Sauce:

In a small bowl whisk together soy sauce rice wine vinegar ketchup brown sugar minced garlic grated ginger and red pepper flakes until the sugar dissolves completely. Pour this mixture evenly over the browned chicken in the slow cooker.

Slow Cook to Tender Perfection:

Set the crock pot to low and cover. Let everything cook for three to four hours. The chicken will soak up all those savory flavors and stay incredibly moist. Avoid lifting the lid too often as you want the heat to stay in the pot.

Finish with Cashews:

When the cooking time is up stir in the cashews. They should stay a bit crunchy and absorb just a touch of the sauce’s flavor. Serve the cashew chicken over fluffy white rice for the best effect.

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My favorite part is always the cashews especially when you throw them in right before serving so they keep their crunch. I still remember my little brother sneaking extra cashews from the pot while I was getting dinner set up and we all ended up laughing with a nearly empty bowl by the end.

Storage Tips

Store extra cashew chicken in an airtight container in the fridge for up to three days. If you want to freeze it let the chicken cool completely first then transfer to a freezer safe container. Thaw overnight in the fridge and reheat gently in the microwave or on the stove top. The cashews will soften over time but the flavors just keep getting better.

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Ingredient Substitutions

You can swap out chicken breasts for thighs if you prefer a leaner dish. Gluten free soy sauce tamari or coconut aminos can replace regular soy sauce. If you are out of rice wine vinegar try apple cider vinegar but keep in mind the taste will be slightly different. No brown sugar on hand maple syrup or honey can give a similar depth to the sauce.

Serving Suggestions

This dish really shines served over jasmine or basmati rice. For a lighter meal try it with steamed broccoli or cauliflower rice. A handful of chopped green onions sprinkled on top adds fresh sharpness. If you want a real restaurant feel toss in some steamed snap peas or bell pepper slices just before serving.

Cultural Note

Though cashew chicken is a classic on many Chinese American takeout menus its roots are actually in Missouri. The dish was created to appeal to local tastes so it is a blend of Chinese stir fry techniques and American comfort food touches like the sticky ketchup based sauce. Making it at home lets you taste just how much heart and history this dish has.

Frequently Asked Questions

→ Can I use chicken breast instead of thighs?

Yes, both chicken breast and thigh meat work well. Thighs add more moisture and flavor, but breast meat stays tender when cooked gently in the slow cooker.

→ How can I adjust the sauce thickness?

If you prefer thicker sauce, mix a tablespoon of cornstarch with cold water and stir it in during the last 30 minutes of cooking. For extra sauce, double the liquid ingredients before starting.

→ Are raw or roasted cashews better?

Both raw and roasted cashews are good. Roasted provide extra flavor, while raw cashews absorb more of the sauce.

→ Is this dish spicy?

The red pepper flakes add subtle heat. For a milder result, reduce or omit them. Add more for a spicy kick.

→ What are good side dishes for this meal?

Serve over steamed rice, jasmine or brown rice, and pair with sautéed vegetables or a simple cucumber salad.

→ Can I prepare this ahead of time?

This meal holds up well for meal prep. Store cooled leftovers in an airtight container for up to 3 days in the fridge.