Healthy Crockpot Cashew Chicken: Clean Eating Just Got Cozy

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This Crockpot Cashew Chicken brings the cozy comfort of your favorite takeout straight to your kitchen — no wok, no stress. With tender chunks of chicken, a sweet-savory garlic-ginger sauce, buttery roasted cashews, and tender zucchini cooked right in, it’s a dish that feels indulgent but comes together effortlessly in the slow cooker.

The first time this was made, it became an instant weeknight favorite — saucy, satisfying, and perfect over rice. Adding zucchini gives it a fresh, veggie-packed twist without complicating the recipe. It’s everything you love about cashew chicken, simplified and slow-cooked to perfection.

If you love this crockpot recipe, be sure to check out some of my other favorite cozy recipes like my crockpot pulled pork sandwiches, comforting chicken cacciatore, or these quick and veggie side dish ideas.

Whether you’re in the mood for something hearty, light, or crowd-pleasing, there’s something here for everyone!

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Ingredients:

  • 1.5–2 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1/3 cup cornstarch
  • Salt and pepper, to taste
  • 2 medium zucchini, sliced into half moons
  • 3 cloves garlic, minced
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup hoisin sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar or honey
  • 1 tablespoon ketchup
  • 1 teaspoon fresh grated ginger (or 1/2 tsp ground ginger)
  • 3/4 cup roasted unsalted cashews
  • Cooked jasmine or brown rice, for serving
  • Sliced green onions and sesame seeds, for garnish

Optional Ingredients:

  • 1/4 teaspoon red pepper flakes (for heat)
  • 2 tablespoons oil (if browning chicken)
  • 1 tablespoon cornstarch mixed with 1 tablespoon water (for thickening at the end, if needed)
  • 1 bell pepper, sliced (for added color and crunch)

Instructions:

  1. (Optional) Brown the Chicken:
    If your slow cooker has a sauté setting, toss the chicken with cornstarch, salt, and pepper, then brown briefly in oil. This step helps thicken the sauce but is completely optional — you can also skip straight to step 2.
  2. Make the Sauce:
    In a small bowl, whisk together soy sauce, hoisin, rice vinegar, brown sugar (or honey), ketchup, ginger, and garlic.
  3. Load the Slow Cooker:
    Add the chicken and zucchini to the crockpot. Pour the sauce over the top and stir everything to combine.
  4. Cook:
    Cover and cook on low for 4–5 hours or high for 2.5–3 hours, until chicken is fully cooked and tender.
  5. Add Cashews:
    About 15–30 minutes before serving, stir in the roasted cashews. If the sauce needs thickening, mix in the cornstarch slurry here too and leave the lid off to thicken slightly.
  6. Serve:
    Spoon over rice and top with green onions and sesame seeds, if desired.

Notes:

  • Serves 4–6 depending on portion size and sides.
  • Chicken thighs yield juicier results, but chicken breasts work well too with slightly reduced cook time.
  • For added veggies, stir in bell peppers or broccoli in the last hour of cooking.

Yield: 4-6

Crockpot Chicken Cashew

Crockpot Chicken Cashew

This Crockpot Cashew Chicken brings the cozy comfort of your favorite takeout straight to your kitchen — no wok, no stress.

With tender chunks of chicken, a sweet-savory garlic-ginger sauce, buttery roasted cashews, and tender zucchini cooked right in, it’s a dish that feels indulgent but comes together effortlessly in the slow cooker.

The first time this was made, it became an instant weeknight favorite — saucy, satisfying, and perfect over rice.

Adding zucchini gives it a fresh, veggie-packed twist without complicating the recipe. It's everything you love about cashew chicken, simplified and slow-cooked to perfection.

Ingredients

  • 1.5–2 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1/3 cup cornstarch
  • Salt and pepper, to taste
  • 2 medium zucchini, sliced into half moons
  • 3 cloves garlic, minced
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup hoisin sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar or honey
  • 1 tablespoon ketchup
  • 1 teaspoon fresh grated ginger (or 1/2 tsp ground ginger)
  • 3/4 cup roasted unsalted cashews
  • Cooked jasmine or brown rice, for serving
  • Sliced green onions and sesame seeds, for garnish
  • Optional Ingredients:
  • 1/4 teaspoon red pepper flakes (for heat)
  • 2 tablespoons oil (if browning chicken)
  • 1 tablespoon cornstarch mixed with 1 tablespoon water (for thickening at the end, if needed)
  • 1 bell pepper, sliced (for added color and crunch)

Instructions

    (Optional) Brown the Chicken:
    If your slow cooker has a sauté setting, toss the chicken with cornstarch, salt, and pepper, then brown briefly in oil. This step helps thicken the sauce but is completely optional — you can also skip straight to step 2.

    Make the Sauce:
    In a small bowl, whisk together soy sauce, hoisin, rice vinegar, brown sugar (or honey), ketchup, ginger, and garlic.

    Load the Slow Cooker:
    Add the chicken and zucchini to the crockpot. Pour the sauce over the top and stir everything to combine.

    Cook:
    Cover and cook on low for 4–5 hours or high for 2.5–3 hours, until chicken is fully cooked and tender.

    Add Cashews:
    About 15–30 minutes before serving, stir in the roasted cashews. If the sauce needs thickening, mix in the cornstarch slurry here too and leave the lid off to thicken slightly.

    Serve:
    Spoon over rice and top with green onions and sesame seeds, if desired.

Notes


Serves 4–6 depending on portion size and sides.

Chicken thighs yield juicier results, but chicken breasts work well too with slightly reduced cook time.

For added veggies, stir in bell peppers or broccoli in the last hour of cooking.

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 731Total Fat: 37gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 211mgSodium: 1833mgCarbohydrates: 53gFiber: 5gSugar: 19gProtein: 53g

Wrapping Up Cashew Chicken

This Crockpot Cashew Chicken is the answer to fuss-free comfort food that doesn’t skimp on flavor.

The tender chicken soaks up every bit of the savory-sweet sauce, and the zucchini adds just enough freshness to balance the richness. Toss in the cashews near the end for the perfect bite — every time.

It’s a one-pot dinner you’ll want on repeat.

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