Slow Cooker Cashew Chicken

Here’s a restaurant-quality, easy, and flavorful recipe for Slow Cooker Cashew Chicken tender chicken in a rich, sticky garlic-soy sauce with roasted cashews. It’s better (and healthier) than takeout!

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🥘 Slow Cooker Cashew Chicken

👩‍🍳 Servings: 4–6

⏱ Prep Time: 15 minutes

🍳 Cook Time: 3–4 hours on HIGH or 6–7 hours on LOW

🔥 Total Time: ~6 hours

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🧂 Ingredients

For the chicken:

• 2 lbs (900 g) boneless, skinless chicken breasts or thighs — cut into 1-inch cubes

• ½ cup (60 g) cornstarch

• ½ tsp salt

• ½ tsp black pepper

• 2–3 tbsp vegetable oil (for browning, optional)

For the sauce:

• ¾ cup (180 ml) low-sodium soy sauce

• ¼ cup (60 ml) rice vinegar (or apple cider vinegar)

• 3 tbsp hoisin sauce

• 2 tbsp ketchup

• 3 tbsp brown sugar

• 3 cloves garlic, minced

• 1 tsp grated fresh ginger (or ½ tsp ground ginger)

• ½ tsp crushed red pepper flakes (optional for spice)

Add at the end:

• ¾ cup (100 g) roasted unsalted cashews

• 2–3 green onions, chopped

• 1 tbsp cornstarch + 1 tbsp water (optional for thickening)

For serving:

• Steamed rice or noodles

• Steamed broccoli, bell peppers, or snap peas (optional)

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🔪 Directions

Step 1: Coat the Chicken

1. In a large bowl, combine chicken cubes, cornstarch, salt, and pepper.

2. Toss until all the pieces are coated evenly.

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Step 2: Brown the Chicken (Optional but adds flavor)

1. Heat oil in a large skillet over medium-high heat.

2. Add chicken in batches and sear for 2–3 minutes per side, just until golden (don’t fully cook through).

3. Transfer the browned chicken to the slow cooker.

⚠️ You can skip browning if you’re in a rush, but it adds great texture and flavor.

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Step 3: Make the Sauce

1. In a small bowl, whisk together:

   • Soy sauce

   • Rice vinegar

   • Hoisin sauce

   • Ketchup

   • Brown sugar

   • Garlic

   • Ginger

   • Red pepper flakes (if using)

2. Pour the sauce evenly over the chicken in the slow cooker.

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Step 4: Slow Cook

• Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and flavorful.

• Stir once or twice during cooking, if possible.

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Step 5: Thicken the Sauce (Optional)

If you prefer a thicker, stickier sauce:

1. In the last 15–20 minutes of cooking, mix 1 tbsp cornstarch + 1 tbsp water, and stir it into the sauce.

2. Cover and cook on HIGH until thickened.

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Step 6: Add Cashews and Serve

1. Stir in roasted cashews and chopped green onions just before serving.

2. Serve over hot steamed rice or noodles.

3. Garnish with extra green onions and sesame seeds if desired.

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🍽️ Serving Ideas

• Add steamed broccoli or bell peppers for color and nutrition.

• Serve with jasmine or brown rice for a complete meal.

• Try with cauliflower rice for a low-carb option.

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💡 Tips & Variations

• Make it spicy: Add a teaspoon of chili garlic sauce or sriracha to the sauce.

• Nut-free option: Replace cashews with toasted sesame seeds or sunflower seeds.

• Gluten-free: Use tamari or coconut aminos instead of soy sauce.

• Meal prep friendly: Keeps in the fridge up to 4 days or freeze for up to 2 months