Crock Pot Cashew Chicken

Crock Pot Cashew Chicken is a flavorful, easy-to-make dish that brings the rich, savory taste of takeout-style cashew chicken right to your kitchen—without the hassle! Tender bites of chicken are coated in a deliciously thick, sweet-savory sauce, slow-cooked to perfection with mushrooms, crunchy cashews, and aromatic spices. This dish is perfect for busy weeknights when you want a comforting, protein-packed meal with minimal effort. Serve it over fluffy rice or noodles for a satisfying dinner the whole family will love!

Ingredients:

1.5 pounds chicken breast, cut into bite-sized pieces

½ cup cornstarch

½ cup soy sauce

¼ cup hoisin sauce (optional for extra flavor)

2 tablespoons rice vinegar

2 tablespoons honey or brown sugar

1 tablespoon sesame oil

3 cloves garlic, minced

1 teaspoon ginger, grated

½ teaspoon black pepper

1 cup mushrooms, sliced

½ cup cashews

½ cup green onions, chopped

½ teaspoon red pepper flakes (optional for spice)

Instructions:

Coat Chicken: Toss the chicken pieces in cornstarch until well coated.

Brown Chicken (Optional): Heat a little oil in a pan over medium heat and lightly brown the chicken for a few minutes. This step adds extra texture but can be skipped.

Prepare Sauce: In a bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, garlic, ginger, and black pepper.

Slow Cook: Add the chicken, mushrooms, and sauce to the crock pot. Stir to combine.

Cook: Cover and cook on low for 3-4 hours or until chicken is tender.

Add Cashews: In the last 30 minutes of cooking, stir in the cashews.

Garnish & Serve: Sprinkle green onions and red pepper flakes before serving. Serve over rice or noodles.

Tips for the Best Crock Pot Cashew Chicken

Crispier Chicken: For a restaurant-style texture, lightly brown the cornstarch-coated chicken in a pan before adding it to the slow cooker.

Control the Saltiness: Use low-sodium soy sauce if you prefer a milder salt level. You can also adjust the sweetness by adding more honey or brown sugar.

Add Veggies: Want more color and nutrition? Toss in bell peppers, snap peas, or carrots in the last hour of cooking for a crunchy texture.

Thicker Sauce: If the sauce is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the crock pot 30 minutes before serving.

Nut-Free Option: Substitute cashews with toasted sunflower seeds or leave them out entirely.

Nutrition Information (Per Serving, Approximate)

(Serving size: 1 cup)

Calories: ~350

Protein: ~35g

Carbohydrates: ~25g

Fat: ~12g

Fiber: ~2g

Sodium: ~800mg (varies with soy sauce choice)