Crock Pot Cashew Chicken

Crock Pot Cashew Chicken.. so easy. so delicious.

Have I ever mentioned how much I love my crock pot?  Once the kids get home from school things get a little crazy (to say the least!) around here.  If I don’t have dinner planned out (and sometimes even if I do), we get to feast on cold cereal or pasta with canned sauce.  Not that the kids mind, but the hubs and I prefer something a little different.

That’s why I LOVE my crock pot.  I can throw dinner in before the kids get home from school and forget about it until dinner time.  I can focus on helping the kids with homework, instead of worrying about dinner.  And that makes everyone a little happier around here.

This totally sounds like a sponsored post, but it’s not.  I just love my crock pot! :)

Crock Pot Cashew Chicken.. so easy. so delicious.

Crock Pot Cashew Chicken
Cook time
Total time
  • 2 pounds boneless, skinless chicken thighs
  • ½ cup soy sauce
  • ¼ cup rice vinegar
  • ¼ cup ketchup
  • 2 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • ¼ teaspoon red pepper flakes
  • ½ cup cashews
  • 2 tablespoons cornstarch
  • ¼ cup water
  1. Place chicken in crock pot.
  2. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl.
  3. Mix well and pour over chicken.
  4. Cook on low for 3 to 4 hours. (I prefer to keep mine in longer)
  5. About 30 minutes before serving, combine the water and cornstarch and add to the chicken; stir well and let the sauce thicken for the remainder of the cooking time.
  6. Just before serving add cashews and stir. Serve over rice.


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    • Susan @ The Royal Cook says

      Carol, I’m so glad your family liked it! It’s always nice to have a meal that nobody complains about. :)

  1. Kelly says

    Hi! I love this recipie! It’s one of my favorites! I typically add asparagus and mushrooms, too. Do you think I could make this and freeze it for meals later on? Thank you.

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