Crockpot Creamy Cashew Chicken is the magical dinner that jumped in and saved me on one of those “I-just-can’t” nights. Picture this: you’re staring at a sad fridge and thinking about ordering takeout for the fourth time in two weeks. For me, the slow cooker and this dish ended the cycle. Why sweat over a stove when you can toss everything in the pot, take a nap (kidding, unless you’re lucky), and have a meal that tastes like a five-star restaurant? If you’ve ever craved cozy takeout flavors but wanted to feel like you “cooked,” you’re in exactly the right spot.
Ingredients for Crockpot Cashew Chicken
Let’s talk ingredients. I don’t go wild—just the real stuff I actually, well, find at my regular store. Here’s what you need for creamy cashew chicken that’ll knock your socks off:
- Chicken breasts or thighs (boneless and skinless, I always just grab what’s on sale)
- Roasted cashews (salted or unsalted, doesn’t matter much)
- Coconut milk (the full-fat kind makes it rich, promise)
- Soy sauce for that salty zip
- Fresh garlic and ginger, finely chopped (powder works if you’re out of fresh)
- Brown sugar (I once used honey—tasted great, if you’re out)
- Rice vinegar or apple cider vinegar
- Cornstarch, for thickening
- Veggies like bell peppers, snap peas, or broccoli (completely optional, but I like extra crunch)
- Green onions and a few extra cashews for topping
Keep it real. Sub in what you have. If you hate broccoli, forget it. Don’t sweat the tiny details—good crockpot creamy cashew chicken is very forgiving.
How to Make Cashew Chicken in the Slow Cooker
Honestly, there’s barely any skill needed here. (I mean, I once made this while Zooming family trivia.)
Start by chopping your chicken into good-sized chunks. Throw it in the slow cooker. Next, whisk up coconut milk, soy sauce, garlic, ginger, brown sugar, and vinegar in a bowl. Pour that mixture all over the chicken. You can practically smell the tasty magic already.
Set your slow cooker to low for about 5 hours, or high for 2.5 hours if you’re in a rush. After the chicken is cooked and the kitchen’s smelling like your favorite Asian restaurant, stir in a tablespoon of cornstarch dissolved in water. Let it cook another 15 minutes so it thickens up nice (and creamy).
Toss in the cashews—really, you can’t have too many—plus any veggies you’re feeling. Let them get just tender. Sprinkle with green onions and a few extra cashews before serving. Sometimes, if I’m feeling “cheffy,” I’ll add a little squeeze of lime. Done. 
“I’ve never loved my crockpot more than the night I made this. It was beyond easy, and somehow even my picky teens asked for seconds!”
– Jamie S.
Other Ways to Cook Cashew Chicken
Not a slow cooker fan? Maybe yours is collecting dust in the garage. That works too—this recipe can flex.
You can easily make crockpot creamy cashew chicken on the stovetop. Use a big skillet. Sauté the chicken with the sauce until it’s cooked through, then add veggies. The cornstarch trick works the same here—just stir it in near the end and let things thicken up. If you’re in power-cook mode, this whole process only takes about 25 minutes.
Want the oven? Dump everything except the thickener and toppings into a baking dish. Bake at 375°F for about 30 minutes, then stir in the cornstarch mixture and let it cook a bit longer until it looks right. Still easy peasy.
I sometimes even use leftover rotisserie chicken. Just skip to the sauce part, heat together in a skillet, and add cashews. Works in a pinch.
If you’re curious about other Asian-style slow cooker meals, check this out for inspiration:
History of Cashew Chicken
Let’s get nerdy for a sec: Cashew chicken actually has a quirky backstory. A chef from China moved to Springfield, Missouri, in the 1960s. He wanted to lure Americans with a blend of fried chicken and Asian flavors—honestly, he succeeded big time. Now, there’s a Springfield-style that’s fried and saucy, and there’s the easier home version like crockpot creamy cashew chicken. Most people think of takeout, but really, homemade versions are cozier and leave you feeling a bit smug.
To this day, people argue “real” cashew chicken means the Springfield style, but the creamy, coconut-milk version is an absolute weeknight hero for busy families (or tired people like me). Who cares about technicalities when dinner’s this good?
More Asian Inspired Recipes to Try
If you liked crockpot creamy cashew chicken (and you will), why stop there? Here’s a few ideas I swear by when I’m stuck for something tasty but easy:
- Try Teriyaki Chicken in the slow cooker, loaded with carrots and bell peppers. It’s sweet, savory, and super low effort.
- If you’re on a meatless kick, whip up some Vegetarian Curry. Toss chickpeas and potatoes in with coconut milk, a spoonful of curry powder, and you’re golden.
- My old go-to is Sesame Noodles. Just boil noodles, toss with soy sauce, sesame oil, and whatever veggies or leftover chicken you’ve got. (Kids love this.)
If you’re ready for a deep dive, there’s a million resources out there for Asian-inspired slow cooker dinners. Honestly, just start with these few and build your own arsenal. You’ll thank me (weeks from now, when everyone wants seconds again).
Common Questions
Q: Can I use chicken thighs instead of breasts?
A: Absolutely, thighs get even juicier. Go for it.
Q: Can I freeze leftovers?
A: Yup. They freeze super well. Just let them cool, pop them in freezer bags, and thaw overnight in the fridge before reheating.
Q: Is coconut milk a must?
A: It’s what makes it creamy, but you could swap for heavy cream or even evaporated milk in a pinch. Won’t be quite the same, but still good.
Q: What veggies work best?
A: Bell peppers, broccoli, or snap peas are my go-tos. But honestly, use whatever your family likes (or whatever’s left in the fridge).
Q: Do I have to use a slow cooker?
A: Nope, stovetop or oven both work—details up above!
Get Your Slow Cooker Ready: Dinner’s Set
If you’re stuck, hungry, and need comfort in a bowl, this crockpot creamy cashew chicken really is unbeatable. I always keep the basics around so I can throw it together after a long day. Plus, it’s easier than scrolling for hours for a half-decent takeout option.
For a great twist or more ideas, you can find even more ways to jazz it up at Half Baked Harvest’s Crockpot Creamy Cashew Chicken or try a spin on the recipe at Crockpot Cashew Chicken.
So, go ahead. Try it once—bet you’ll make it on repeat.
Crockpot Creamy Cashew Chicken
Ingredients
Main Ingredients
- 2 pounds Boneless, skinless chicken breasts or thighs Use what’s on sale.
- 1 cup Roasted cashews Salted or unsalted.
- 1 can Coconut milk Full-fat for richness.
- 1/4 cup Soy sauce For salinity.
- 4 cloves Fresh garlic Finely chopped (powder can be used if out of fresh).
- 1 tablespoon Fresh ginger Finely chopped (powder can be used if out of fresh).
- 2 tablespoons Brown sugar Honey can be used as a substitute.
- 2 tablespoons Rice vinegar or apple cider vinegar For acidity.
- 1 tablespoon Cornstarch For thickening.
- 1-2 cups Veggies Such as bell peppers, snap peas, or broccoli (optional).
- 2 tablespoons Green onions For topping.
Instructions
Preparation
- Chop the chicken into good-sized chunks and place it in the slow cooker.
- In a bowl, whisk together the coconut milk, soy sauce, garlic, ginger, brown sugar, and vinegar.
- Pour the mixture over the chicken in the slow cooker.
Cooking
- Set the slow cooker to low for about 5 hours, or high for 2.5 hours.
- After cooking, stir in a tablespoon of cornstarch dissolved in water. Let it cook for another 15 minutes to thicken.
Serving
- Add in the cashews and any additional veggies. Allow them to cook until just tender.
- Top with green onions and extra cashews before serving. Optionally add a squeeze of lime.
