Description
Tender chicken coated in a savory-sweet sauce with crunchy cashews—this Slow Cooker Cashew Chicken is better than takeout! It’s a fuss-free meal that brings your favorite Chinese restaurant flavors to your own kitchen with minimal prep.
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil (for browning)
- 1/2 cup low-sodium soy sauce
- 1/4 cup rice vinegar
- 1/4 cup ketchup
- 2 tablespoons hoisin sauce
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (optional)
- 3/4 cup unsalted cashews
- 2 green onions, chopped (for garnish)
- Cooked white rice or steamed broccoli for serving
Instructions
Prep Chicken: Toss chicken pieces in cornstarch until well coated.
Brown (Optional but Recommended): Heat oil in a skillet over medium-high heat. Brown the chicken on all sides (about 2-3 minutes). This step enhances flavor but can be skipped if in a rush.
Load the Crockpot: Place chicken into the slow cooker. In a bowl, mix soy sauce, rice vinegar, ketchup, hoisin sauce, brown sugar, garlic, ginger, and red pepper flakes. Pour the sauce over the chicken.
Cook: Cover and cook on low for 3-4 hours or high for 1.5–2.5 hours, until the chicken is cooked through and tender.
Add Cashews: Stir in cashews during the last 15–20 minutes of cooking to keep them crunchy.
Serve: Garnish with chopped green onions and serve over rice or steamed veggies.
Notes
- For extra veggies, toss in bell peppers or snap peas during the last hour of cooking.
- You can use roasted or raw cashews, but roasted gives a nice crunch and flavor.
- Great for meal prep—this dish keeps well for up to 4 days in the fridge
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian-Inspired