Slow Cooker Cashew Chicken

This Slow Cooker Cashew Chicken is a delicious homemade take on a classic Chinese-American takeout favorite. Tender chicken, crunchy cashews, colorful vegetables, and a savory-sweet sauce come together in the slow cooker for an easy dinner that’s full of flavor.

Ingredients

For the Chicken

• 2 lb (900 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• ½ cup cornstarch
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons vegetable oil

For the Sauce

• ½ cup low-sodium soy sauce
• ¼ cup hoisin sauce
• 2 tablespoons honey or brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• ½ cup chicken broth
• ¼ teaspoon red pepper flakes, optional

For the Vegetables & Topping

• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 small onion, chopped
• 1 cup roasted unsalted cashews
• 3 green onions, sliced
• 1 tablespoon sesame seeds, optional

Directions

1. Prepare the Chicken

Place the chicken pieces in a large bowl.

Add the cornstarch, salt, and black pepper.

Toss until the chicken is lightly and evenly coated.

2. Brown the Chicken

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

Working in batches if necessary, brown the chicken for 2–3 minutes per side.

The chicken doesn’t need to be cooked through at this stage.

Transfer it to the slow cooker.

3. Prepare the Sauce

In a bowl, whisk together the soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, garlic, ginger, chicken broth, and red pepper flakes if using.

Pour the sauce over the chicken.

4. Add the Vegetables

Add the chopped onion and bell peppers to the slow cooker.

Stir gently to distribute the ingredients.

5. Slow Cook

Cover and cook on:

• LOW for 3–4 hours, or
• HIGH for 1½–2½ hours

Cook until the chicken reaches 165°F (74°C) and the sauce is flavorful and slightly thickened.

Avoid cooking the chicken for substantially longer than necessary, as small pieces can become dry.

6. Add the Cashews

Stir in the roasted cashews during the final 10–15 minutes of cooking.

Adding them near the end helps preserve their crunch.

7. Finish and Serve

Taste the sauce and adjust the seasoning if needed.

Garnish with sliced green onions and sesame seeds.

Serve hot over steamed jasmine rice, white rice, brown rice, or noodles.

Recipe Tips

• Chicken thighs are especially juicy and forgiving in the slow cooker.
• Browning the chicken first adds extra flavor and color.
• Use roasted unsalted cashews so you can control the saltiness of the dish.
• Add the cashews near the end instead of at the beginning so they don’t become soft.
• For more vegetables, add broccoli, snow peas, carrots, or mushrooms.
• Add extra chili flakes or sliced fresh chili for a spicy version.
• If the sauce needs more thickness, simmer it separately in a saucepan for a few minutes before serving.
• Refrigerate leftovers in an airtight container for 3–4 days.

Prep & Cooking Time

Prep Time: 20 minutes
Cook Time: 3–4 hours on LOW
Servings: 6

Meta Description

Make Slow Cooker Cashew Chicken with tender chicken, crunchy cashews, colorful peppers, and a savory-sweet soy, hoisin, garlic, and ginger sauce. Better than takeout!