Cashew Chicken {in your Crockpot}

You know how bad take-out Chinese food is for your waistline and your wallet.  The good news is that it is easy  to make your favorites at home, using less sodium and more fresh or frozen produce.DSC_0116

In about the time it takes to order and pick up Chinese, you can make a healthier version of cashew chicken with this simple, throw it all in the crockpot recipe.  I think if I were to make this again I would roast the cashews to crisp them up and add them before serving rather than cooking them alongside the chicken.   I used frozen broccoli but fresh would be fine too.

I served with a green salad but my Better-than-Takeout Chicken Fried Rice  would be a great side, just leave out the chicken.

Thanks for visiting Sally Cooks! This is my most popular recipe to date on the blog and if you like this one you might also like Spicy Buffalo Chicken Soup {in your Crockpot}Chicken Pot Pie with a Biscuit CrustSriracha SalmonLayered Sweet Corn Guacamole and Black Bean Dip and Chicken and Dumplings {in your Crockpot}.  My latest takeout-takeout favorite is Sesame Chicken with Green Beans, also an easy crockpot recipe.  Check it out! dsc_0336

And now, here is the Cashew Chicken recipe you and your family will love!

What to buy (serves 2):

  • 2 chicken breasts, cut into smaller pieces
  • 1-2 cups frozen broccoli, cut into bite-size pieces
  • 1 cup carrots, sliced
  • 1/2 cup cashews, chopped or whole – your choice! (unsalted works best so as not to oversalt the recipe)
  • 1 tablespoon olive oil
  • 1/2 cup soy sauce
  • 4 tablespoons rice wine vinegar
  • 3 tablespoons ketchup
  • 1 tablespoon brown sugar
  • 1 garlic clove, minced
  • 1 tablespoon ginger paste
  • 1/4 teaspoon red pepper flakes
  • salt and pepper to taste
  • 1/2 cup water or chicken broth

What to do:

  • layer chicken, cashews and vegetables in the crockpot
  • combine remaining ingredients except water and pour over chicken in crockpot
  • add water or broth if necessary so mixture is almost completely covered
  • cook for 2-4 hours on high or 4-8 hours on low





  1. Hi Sally
    I made this tonight and it came out overly salted and the soy sauce tasted quite strong. I noticed that my sauce mix looked blacker than yours – I wonder what I could do differently? Yours looks delicious and I wonder what I could do differently next time.
    – Kiersten

    • Hi Kiersten, I’m sorry it didn’t turn out well. I’m not sure, maybe the kind of soy sauce you have is stronger than mine? I used this brand if that helps? If you made it again you could only use a little soy sauce and then add more at the end according to taste? I’ve also been told that you can add a teaspoon of sugar at a time to an overly salty dish until the salt balances out. Thanks for reading sally cooks – happy cooking, Sally

      • Okay great – I’ll give that brand a shot. Thanks very much! Looking forward to trying it again.
        – Kiersten

      • I’d also say do not add any extra salt if you’re already using soy sauce, when you’re using soy sauce there shouldn’t be a reason to add the extra salt, just add the pepper and even try a low sodium soy sauce.

  2. The broccoli got too mushy adding it the beginning.. Next time I steamed the broccoli in micro until tender crisp and added to the crockpot chicken just before serving.

  3. I’ve made this many times and it’s always turned out delicious! I’m wondering if this would be considered a gluten free meal?

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