This Crock Pot Cashew Chicken is so delicious! You can also adapt the recipe to be made as a traditional Cashew Chicken Stir Fry as well.
CASHEW CHICKEN RECIPE
I have another yummy weeknight dinner to share with you today! This time it’s Cashew Chicken! We LOVE this meal at our house and it is a great way to get some veggies on the kids dinner plate that they are going to actually enjoy eating. This is a really easy recipe and can be pretty versatile as far as which veggies you have on hand.
CASHEW CHICKEN
I also have TWO different ways that you can prepare this recipe…either in the Crock Pot or on the stove, depending on how much time you have on that particular day.
STOVE TOP CASHEW CHICKEN
If you don’t have a Crock Pot, or actually want to cook this as a Stir Fry on the stove top, you can totally do that too with this same recipe! Sharing how to make this on the stove top below:
- Simply, follow the same directions without adding things to the Crock Pot.
- After cooking the chicken, so that it is browned throw the sauce over the chicken and simmer it for a couple of minutes.
- Then, pull it off of the stove and set it aside.
- Stir fry your veggies in a Tablespoon of oil on the stove top in a large skillet pan or Stir Fry pan. When they are finished (soft and easy to pierce with a fork).
- Mix the chicken and sauce mixture into the veggies and serve over rice immediately.
See how in this Cashew Chicken Stove Top Recipe Video:
CROCKPOT CASHEW CHICKEN
This Crock Pot Cashew Chicken is so delicious! You can also adapt the recipe to be made as a traditional Cashew Chicken Stir Fry as well.
Ingredients
- 2 lbs boneless skinless chicken breasts (About 4 pieces), cut into smaller pieces
- 1/4 cup all purpose flour
- 1/2 tsp black pepper
- 1 Tbsp canola oil
- 1/4 cup soy sauce
- 2 Tbsp rice vinegar
- 2 Tbsp ketchup
- 1 Tbsp brown sugar
- 1 each garlic clove minced
- 1/2 tsp fresh ginger grated, optional
- 1/4 tsp red pepper flakes
- 1/2 cup unsalted cashews
- 3 cups fresh vegetables peppers, broccoli, snap peas, peas, carrots, water chestnuts, etc.
Instructions
-
Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture.
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Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side.
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Place chicken in slow cooker.
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Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
-
Cook on LOW for 3 to 4 hours.
-
Before serving steam some veggies and throw into crock pot and stir.
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Add cashews and stir. Serve with rice
FAVORITE COOKING SUPPLIES
I wanted to share some of my very favorite cooking supplies with you to help make it a little easier for you to cook delicious home meals in your home. These are our family’s tried and true favorites.
Sharing a few of our favorite go-to Slow Cooker Recipes below:
SLOW COOKER RECIPES
- Chicken Burrito Bowls
- Chicken and Black Bean Soup
- Slow Cooker Chicken Taquitos
- Slow Cooker Chicken Noodle Soup Recipe
- Macaroni and Cheese
- Slow Cooker Pulled Pork
- Slow Cooker Chicken Tacos
RECIPE ORGANIZER BINDER
Alright! Now is your chance to grab a Recipe Binder if you are interested by clicking on the button below.
I also just finished up the Recipe eBooks you guys have been asking for! To grab them simply click on the link below! So many delicious tried and true family recipes to fill your Recipe Book Binders with!
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Yum! I love that you made it in the crockpot too. We just started soccer and I need some new crockpot ideas!
xoxo
Yum! Love using my crockpot and this looks delicious!
Looks delicious! I’m excited to give this recipe a try. Thanks!!
Yum! This looks amazing! Pinning! xo
Thank you Friend!
For gluten free, use potato starch instead of flour to dredge chicken. First time, I used regular rice flour and had to add thickener so the second time I used sweet rice flour but still had to thicken. Third time is a charm and I used potato starch and it thickened the tamari sauce mixture. Also, use tamari sauce instead of soy sauce. Great recipe.
Thank you so much for sharing your tips! I know it will be helpful to many who are gluten free!
Coming back to make this for the second time in as many weeks. I did double the sauce recipe for my family of five! Loved it! Thanks!
I am so happy to hear that!! We love it too!
Most delicious crockpot recipie EVER! Thanks!!!
Glad you liked it!
Thank You!
How do you make the sauce on the side?
It is just Soy Sauce.
This recipe looks delish…only thing is, I am having a hard time getting unsalted cashews. The Asian market has them, but they’re $10/lb. Have you tried this recipe with lightly salted cashews? I imagine you’d leave out the added salt in the recipe?
Yes, I would just cut the salt out if you are using Salted Cashews. Thanks, and Enjoy!
Kim, do you have a trader joes near you?! They typically have unsalted nuts there. I’m pretty sure they have unsalted cashews.
We’ve been making this recipe for a long time and we LOVE it but we add a can (I double the amount of chicken) of coconut milk and a bunch of chopped cilantro to the mix and it is SO tasty! Also is not bad with chicken thighs.
That sounds yummy.
Hi Heather,
When you add the can of coconut milk do you use the same amounts of all the other ingredients? Other than doubling the chicken? I’m hoping to make this for friends and family next weekend and thought your idea of adding coconut milk sounded amazing!!!!
Thanks,
Beth
what is the serving size and what are the calories?
Substitution for rice vinegar?
The best substitute is cider vinegar: It’s mild, with a faint apple flavor that won’t overpower (though when used for pickling, the apple flavor will be much more pronounced).
I made this without using the crock pot (forgot until it was too late!)….absolutely delicious. We thought it tasted like something yummy you’d get at a fancy restaurant!! Can’t wait to make it again – thank you!
So happy you liked this! Thank you!
How many servings does this recipe make?
I would think about 6-8 servings.
Could I skip the dredging step and just put the cubed uncooked chicken into the bottom of the crock pot just the same?
Made this in my Instant Pot. Saute setting to brown the chicken (did not dredge in flour); added sauce; high pressure for 6 minutes; quick release; stirred in cornstarch slurry; added steamed veggies and some of the cashews; served over brown rice with the rest of the cashews and green onions on top. Literally took 20 minutes!!! Love my Instant Pot
Dana- Yay! So happy you are enjoying your instapot!