Crockpot Cashew Chicken

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Combining crunchy cashews with moist tender chicken and teriyaki sauce, you won’t want to miss this easy crockpot cashew chicken recipe.

Serving of crockpot cashew chicken.

Slow cooker cashew chicken is another takeout favorite made easy at home, like my chicken teriyaki, chicken lettuce wraps, veggie lo mein (PF Chang’s copycat recipe), and beef lo mein. I love chicken teriyaki and I love cashew chicken. So a combination of my favorite ingredients creates cashew chicken in the crockpot. It’s a slow cooker recipe you’ll want again and again for supper.

While many consider slow cookers to be for fall and winter dishes, I think most of us LOVE our slow cooker in the summertime. There is nothing like having supper ready on a day when it’s 100+ degrees outside and not having to turn on your oven. A slow cooker sure does keep your kitchen a whole lot cooler!

Okay, back to my crockpot cashew chicken recipe. Did I mention that all you need is 4 ingredients? Chicken (either tenderloins, chicken breast, or chicken thigh), cashews, sugar snap peas (or the veggies of your choice), and teriyaki sauce. We simply slow-cook the chicken in the teriyaki sauce to make it super tender and flavorful. Then 30 minutes before serving, we add in the veggies and cashews so they retain their crunch for that hint of added texture. Serve over rice and supper is done!

I love easy and healthy supper recipes, especially for weeknights, and this slow cooker cashew chicken certainly fits the bill. So let’s get cooking!

Crockpot Cashew Chicken Ingredients

Recipe Ingredients

  • Chicken tenderloins
  • Teriyaki marinade and sauce
  • Unsalted cashews
  • Rice
  • Some type of veggie (I’m using steam in-bag sugar snap peas from the frozen foods section).

How To Make Crockpot Cashew Chicken

Place chicken, sauce, and cashews in slow cooker.

 Place your chicken in your slow cooker. 

Pour in one cup of teriyaki sauce and add in your cashews if you want them to be cooked and tender.

If you prefer your cashews to stay crunchy, add them in the next step.

Cover and cook on low for 7 for 8 hours or on high for 3 to 4 hours.

 After your chicken is fully cooked (about 30 minutes before serving) add in the sugar snap peas or other vegetables.

This is when you add in your cashews if you like them to stay crunchy.

Serving of Crock Pot Cashew Chicken

Stir that up and cover the slow cooker again, until your veggies are tender.  Serve over rice and enjoy!

This supper is easy, delicious, and easily customizable for your family.

Storage

  • Store leftovers in an airtight container in the fridge for up to 5 days and simply reheat in the microwave.
  • You can also freeze leftovers for up to 3 months. Thaw overnight in the fridge before reheating in the microwave.

Recipe Notes

  • You can substitute the cashews for peanuts if you like.
  • I’m using chicken tenderloins, but boneless skinless chicken breast or even chicken thigh works just as well. Besides chicken, you can use pork or tofu for vegetarian cashew chicken.
  • Here are some other great stir-fry vegetables: broccoli, zucchini, bok choy, celery, mushrooms, edamame, and red or green bell pepper.
  • Is it not a stir-fry without some heat? Go ahead and add 1/4 teaspoon of crushed red pepper flakes.
  • You want to use unsalted cashews in this crockpot recipe. If you got your hands on salted cashews, try and remove as much salt as possible before adding them to this Chinese cashew chicken.
  • To make a traditional cashew chicken sauce, this is what you’ll need. Just mix the ingredients together in a small bowl before adding them to the slow cooker: 1/4 cup of soy sauce (or tamari), 2 tablespoons of rice wine vinegar, 2 tablespoons of ketchup, 1 tablespoon of brown sugar, 1 minced garlic clove, and 1/2 teaspoon of ground ginger or fresh ginger.

Recipe FAQs

Can you make crock pot cashew chicken nut-free?

Yes, if you like, simply substitute the cashews for water chestnuts instead.

What kind of rice should I use?


This is my favorite rice. You can get it near the Asian foods section (it usually isn’t near the regular rice). It’s kind of almond-shaped and a Korean friend of mine refers to it as “sticky rice”. 

How else can I serve my crock pot cashew chicken?

Besides white rice, serve your cashew chicken with brown rice, cauliflower rice, zoodles, ramen noodles, or quinoa. You can also serve it with a green onion garnish.

Can I make cashew chicken on the stovetop?

Absolutely! Pan-fry the chicken first, then add the sauce, veggies, and cashews and let it simmer, covered, for 20 or so minutes. Then simply serve with rice. You can also follow these same instructions to make cashew chicken in the instant pot. Saute the chicken first, then add the remaining ingredients and cook for 20 minutes.  

Can I make crockpot cashew chicken ahead of time?

Yes, leftovers will last up to 5 days in the fridge, so feel free to make this slow cooker recipe in advance. When it comes time to serve, just reheat it quickly on the stovetop or in the microwave.

You may also like these chicken and rice recipes:

Cheesy Chicken And Rice (Crockpot Version)

Mama’s Chicken and Rice Bake

Cheesy Chicken and Broccoli Rice Casserole

Chicken and Wild Rice Casserole

Crockpot Fiesta Chicken and Rice

Chicken & Rice Soup

Crock Pot Cashew Chicken

Crockpot Cashew Chicken

Combining crunchy cashews with moist tender chicken and teriyaki sauce, you won't want to miss this easy crockpot cashew chicken recipe.
Prep Time: 10 minutes
Cook Time: 2 hours 29 minutes
Total Time: 2 hours 39 minutes
Course: Main Course
Cuisine: American
Keyword: chicken, slowcooker
Servings: 4
Calories: 257kcal

Ingredients

  • 2 lbs chicken tenderloins
  • 1 9-ounce package frozen sugar snap peas or veggie of your choice, thawed
  • 1 cup teriyaki marinade and sauce
  • 1 cup cashews can substitute for water chestnuts or peanuts

Instructions

  • Place chicken and sauce in the slow cooker. Add in nuts if you prefer them tender but if you want them crunchy wait until step #3.
    2 lbs chicken tenderloins, 1 cup teriyaki marinade and sauce
  • Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours.
  • 30 minutes before serving, add in thawed vegetables and nuts (if you didn't add them in step #1). Cover and cook for another 30 minutes.
    1 9-ounce package frozen sugar snap peas or veggie of your choice, thawed, 1 cup cashews
  • Serve over rice and enjoy!

Nutrition

Calories: 257kcal
Tried this recipe?Mention @southernplate or tag #southernplate!

 

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294 Comments

  1. I know what we will have for dinner tomorrow night. In fact, there will be enough to share with the folks next door. We are out of cashews AGAIN – can’t seem to keep them – they disappear like they are chocolate around here. Today is a “get it done in the house and garden day” so won’t shop until this evening. Hubby and I both love Cashew Chicken and Teriyaki Chicken, so my mouth is watering already!

    Have been having your iced coffee on these hot summer mornings. I’ve learned that 2 1/2 packets of Splenda does it for me and I add a tad of chocolate syrup for the mocha I crave.

    Love your posts almost as much as I love you!

  2. If you wait to stir in the cashews until just before serving, they will remain crisp. Cooking them tends to make them rubbery!

  3. You know, I have an empty fridge (It’s grocery shopping day), but I do have chicken in the freezer and teriyaki in the cupboard…it’s on!

    1. I misread what Lindsay wrote and thought she said she had children in the freezer!! LOL!! I sure did a double take, Lindsay!!

      Christy, I don’t think that this recipe could be any easier! Can’t wait to try it this week!! Thanks so much and keep em’ coming!!

  4. This is a fabulous idea! I cooked chicken in my crock pot last night. I would be lost without it in the summer time! A great way to beat the heat a little bit. Thanks for another simple and wonderful recipe 🙂

  5. Christy, did you find that Calrose rice in Walmart, too? I love rice, that one sounds good!
    Thanks,
    Denise

  6. Sure do miss your postings on my Facebook page and in my e-mail. I realize you’re really busy, but all of us out here really really miss your posts and stories. When is your life going to slow down so we can enjoy you again? One of the highlights of my days would be if you had sent a post with a video from home.

    Miss you Bunches!
    Wendy

    1. Hey Wendy!
      I wonder what Fb page you’re going to? I post several times a day on my fb, beginning with a good morning message each day. I also send out three to four emails each week and always have, but that will understandably slow as I get into writing my next book.

      Please check out my Fb page at
      http://www.Facebook.com/southernplatefamily

      And if you aren’t getting my emails you might want to try subscribing again at http://www.SouthernPlate.com/subscribe
      We’ve been here all along and would love to have ya back with us again!
      Gratefully
      Christy

      “Most folks are about as happy as they make up their minds to be.” ~Lincoln

      Sent from my iPhone

      1. Christy, I’m with Wendy. I sent you an e-mail last week and tried to re-subscribe. I am not getting any of your “daily” e-mails. I have to go into your website to see what you are posting; ie, this chicken teriyaki recipe did not show up in my e-mail. I had to go into your website. I’m not sure what is wrong, but like Wendy, I miss seeing your posts show up on my e-mails. Do you suppose there are some gremlins at work?

        1. Hey Janice! I responded to Wendy just a bit ago via email and I sent you an email last week in response to yours. Can you check your junk folder? I was sure you’d gotten my email last week and I went in and found your subscription and made sure it was on the up and up. I think most likely your email program is viewing southernplate.com emails as spam I’m afraid, which has to be fixed on your end. You can go in and “unflag” them as spam or enter in my email addresses as “approved” in your program.
          Hope this helps!
          Gratefully,
          Christy

  7. I’ve never heard of eating rice for breakfast, but it sounds good! I love my slow cooker. I made a pretty good chocolate cake in it once too!

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