Crockpot Cashew Chicken

I like beef. A lot. But, I also have a soft spot in my heart for chicken. While I believe strongly that beef is better for recovery, I don’t want beef at every single meal.

Enter this simple slow cooker recipe. It takes about 10 minutes to cook up the chicken and mix the sauce, but then the rest of the work is done for you in the slow cooker. Serve with a side of rice and some green veggies (broccoli, peas, or cucumbers work nicely here).

Crockpot Cashew Chicken

Serves 4
Prep time 10 minutes
Cook time 4 hours
Total time 4 hours, 10 minutes
Meal type Main Dish
Website The Recipe Critic


  • 1lb chicken (cubed)
  • 1/4 cup flour
  • 1/2 teaspoon black pepper
  • 1 tablespoon canola oil
  • 1/4 cup soy sauce
  • 2 tablespoons rice wine vinegar (or substitute with half the amount of white balsamic vinegar or regular distilled vinegar)
  • 2 tablespoons ketchup
  • 1 tablespoon brown sugar
  • 1 clove garlic
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup cashews


Step 1
Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture.
Step 2
Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
Step 3
Combine soy sauce, vinegar, ketchup, sugar, garlic, and pepper flakes in small bowl; pour over chicken.
Step 4
Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice.

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