This Crock Pot Cashew Chicken is better than most cashew chicken dishes I have had at Chinese Restaurants! Maybe it’s because I know there isn’t any added MSG or any unknown ingredients. I love the savory chicken pieces with the crunchy cashews.
In addition to being delicious, this Crock Pot Cashew Chicken is super easy to make! You can have this ready and in the crock pot faster than you can get your kids in the car and drive to the nearest Chinese place for take-out. My family absolutely LOVED this recipe! We served it with some steamed veggies and it was the perfect pairing. You can throw veggies in the crock pot with this dish or you can serve it on the side — whatever is easiest for you!
Did you know that Cashew Chicken was not invented in China? It was invented in Springfield, Missouri in the United States in 1963. A chef from China, David Leong, created the dish as he was trying to incorporate the flavors of his homeland with the tastes of the local residents. It became a very popular dish and he was very open to sharing the recipe with other restaurant owners. Now over 50 years later, the entree that consists of bite-sized pieces of fried chicken in the rich brown sauce with crunchy cashews is on the menu of almost every Chinese restaurant in the United States.
This recipe for this version of Crock Pot Cashew Chicken came from Karen at 365daysofcrockpot.com. She is such a sweetheart. I have had the pleasure of meeting her several times and she has some awesome recipes. She gave this one a 5-star rating and I couldn’t agree more. It is delicious! Check out her blog for even more amazing crock pot recipes!