Slow Cooker Cashew Chicken

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Slow Cooker Cashew Chicken

A sweet-savory, slightly spicy dish that’s richer and more balanced than most Chinese takeout—made easy in the slow cooker.

 Description

Slow Cooker Cashew Chicken features tender chicken pieces cooked low and slow in a glossy Asian-inspired sauce made with soy sauce, hoisin, garlic, ginger, and a touch of honey or brown sugar. Toasted cashews are stirred in at the end for crunch, while green onions and cilantro add freshness. The slow cooker deepens the flavors without drying out the chicken.

Prep & Cook Time

  • Prep time: 15 minutes

  • Cook time: 3–4 hours (LOW) or 1.5–2 hours (HIGH)

  • Total time: ~4 hours

  • Difficulty: Easy

 Servings

4–6 servings

 Ingredients

Chicken

  • 1½–2 lbs boneless, skinless chicken breasts or thighs, cut into bite-size pieces

  • 2 tbsp cornstarch

  • ¼ tsp salt

  • ¼ tsp black pepper

Sauce

  • ½ cup low-sodium soy sauce

  • â…“ cup hoisin sauce

  • ¼ cup honey or brown sugar

  • 3 cloves garlic, minced

  • 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)

  • 1 tbsp rice vinegar

  • 1 tsp sesame oil

  • ½ tsp crushed red pepper flakes (optional)

Add-ins & Garnish

  • 1 cup roasted cashews (unsalted or lightly salted)

  • 2 green onions, sliced

  • Fresh cilantro (optional)

  • Sesame seeds (optional)

 Instructions

  1. Prepare the chicken
    Toss chicken pieces with cornstarch, salt, and pepper until evenly coated.

  2. Mix the sauce
    In a bowl, whisk together soy sauce, hoisin, honey, garlic, ginger, rice vinegar, sesame oil, and red pepper flakes.

  3. Slow cook
    Place chicken in the slow cooker and pour sauce over it. Stir gently to coat.

  4. Cook

    • LOW: 3–4 hours

    • HIGH: 1.5–2 hours
      Chicken should be tender and fully cooked.

  5. Finish the dish
    Stir in cashews during the last 15–20 minutes of cooking.

  6. Garnish & serve
    Top with green onions, cilantro, and sesame seeds. Serve hot.

 Tips & Notes

  • Best chicken cut: Thighs are juicier, breasts are leaner—both work well.

  • Thicker sauce: Remove lid during last 20 minutes or add 1 tsp cornstarch mixed with water.

  • Extra veggies: Add bell peppers, snap peas, broccoli, or water chestnuts in the last hour.

  • Less sweet: Reduce honey to 2–3 tbsp if you prefer a more savory dish.

  • Meal prep friendly: Stores well for up to 4 days in the fridge.

 Nutritional Information (Approx. per serving)

(Based on 6 servings)

  • Calories: ~420

  • Protein: ~32g

  • Carbohydrates: ~28g

  • Fat: ~22g

  • Fiber: ~2g

  • Sodium: ~850 mg

 Health Benefits

  • High protein: Supports muscle growth and fullness

  • Cashews: Provide healthy fats, magnesium, and zinc

  • Slow cooking: Preserves moisture without excess oil

  • Customizable: Easy to reduce sugar or sodium

Q & A

Q: Can I make this gluten-free?
A: Yes—use gluten-free soy sauce or tamari and ensure hoisin sauce is gluten-free.

Q: Can I cook this on the stovetop instead?
A: Yes. Simmer everything in a skillet for 15–20 minutes until chicken is cooked and sauce thickens.

Q: Do cashews get soggy?
A: Adding them at the end keeps them crunchy. For extra crunch, toast them separately.

Q: What should I serve with it?
A: Steamed jasmine rice, brown rice, quinoa, or noodles. Cauliflower rice works for a lighter option.

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