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Slow Cooker Cashew Chicken

  • Prep Time: 15 minutes
  • Cook Time: 4 hours on low
  • Total Time: 14 minute
  • Yield: 4-6 servings 1x


This crockpot cashew chicken is just as good as your favorite Chinese restaurant.  It’s super easy and flavorful and it’s all made in the comfort of your own kitchen.


  • 2 lbs boneless, skinless chicken thighs, cut each thigh into about 6 pieces (don’t use chicken breasts)
  • 1/4 cup all purpose flour
  • 1/2 tsp black pepper
  • 1 Tbsp canola oil
  • 1/4 cup soy sauce
  • 2 Tbsp rice wine vinegar
  • 2 Tbsp ketchup
  • 1 Tbsp brown sugar
  • 1 garlic clove, minced
  • 1/2 tsp grated fresh ginger
  • 1/4 tsp red pepper flakes
  • 1/2 cup cashews
  • Green onions, for garnish


  1. Blot the pieces of chicken with a thick paper towel. You’ll want to get as much moisture off of the chicken as possible.
  2. Combine flour and pepper in resealable food storage bag. Add chicken. Shake to thoroughly coat with flour mixture.
  3. Heat oil in skillet over medium-high heat. When oil is hot, brown the chicken about 2 minutes on each side. Make sure you have a large enough pan that each piece of chicken can sit on the bottom of the skillet. After the chicken is browned transfer it to the bottom of the slow cooker.
  4. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
  5. Cook on LOW for 3 to 4 hours. Gently stir in the cashews and let cook on low for about 10 more minutes. Serve chicken over hot cooked rice of noodles and garnish with sliced green onions.
  • Method: Slow Cooker