This Slow Cooker Cashew Chicken brings the rich, savory flavors of Chinese cuisine to your table with minimal effort. Tender chicken, coated in a glossy, umami-packed sauce, mingles with crunchy cashews for a satisfying contrast of textures. In just 15 minutes of prep, you can let your slow cooker work its magic for 4 hours, filling your kitchen with irresistible aromas.
Each bite delivers a perfect balance of sweet, salty, and nutty notes, while the tender chicken practically melts in your mouth. Packed with protein and wholesome ingredients, this dish is as nourishing as it is delicious. Whether it’s a busy weeknight or a cozy weekend meal, this recipe promises to be a crowd-pleaser every time.
What You’ll Need for Slow Cooker Cashew Chicken
- 2 pounds boneless, skinless chicken breasts or thighs (cut into large pieces; thighs are juicier, but breasts work well too)
- ¼ cup all-purpose flour (for coating the chicken)
- ½ teaspoon black pepper
- 1 Tablespoon canola oil (or any neutral oil like vegetable or avocado oil)
- ¼ cup soy sauce (use low-sodium if preferred)
- 2 Tablespoons rice wine vinegar (substitute with apple cider vinegar if needed)
- 2 Tablespoons ketchup
- 1 Tablespoon brown sugar (adjust to taste or substitute with honey)
- 1 garlic clove, minced (or ½ teaspoon garlic powder)
- ½ teaspoon ground ginger (or 1 teaspoon fresh grated ginger for extra flavor)
- ¼ teaspoon red pepper flakes (optional, for a touch of heat)
- ½ cup cashews (add more for extra crunch)
How to Make Slow Cooker Cashew Chicken
- Coat the chicken: In a large Ziploc bag, combine the flour and black pepper. Add the chicken pieces, seal the bag, and shake until the chicken is evenly coated.
- Brown the chicken: Heat the canola oil in a skillet over medium-high heat. Add the coated chicken and brown for about 2 minutes on each side (you’re not cooking it through, just searing for flavor). Transfer the chicken to the slow cooker.
- Make the sauce: In a small bowl, whisk together the soy sauce, rice wine vinegar, ketchup, brown sugar, minced garlic, ground ginger, and red pepper flakes. Pour this mixture over the chicken in the slow cooker.
- Cook: Cover and cook on LOW for 3 to 4 hours (or until the chicken is tender and cooked through).
- Add cashews: Stir in the cashews during the last 15 minutes of cooking to keep them crunchy.
- Serve: Serve the cashew chicken over steamed rice or your favorite grain. Garnish with extra cashews or green onions if desired.
Perfect Pairings: Serving Suggestions
This Slow Cooker Cashew Chicken is a star on its own, but pairing it with the right sides can elevate your meal. Serve it over a bed of steamed jasmine rice or cauliflower rice for a low-carb option. Add a side of steamed broccoli or sautéed snap peas for a pop of color and crunch. For a refreshing contrast, a simple cucumber salad with rice vinegar and sesame oil works wonders.
Make It Your Own: Recipe Variations
Feel free to tweak this recipe to suit your taste or dietary needs. Swap chicken for tofu or shrimp for a different protein option. If you prefer a sweeter sauce, add an extra tablespoon of brown sugar or a drizzle of honey. For a spicier kick, double the red pepper flakes or add a splash of sriracha. Vegetarian? Skip the chicken and use extra cashews and veggies like bell peppers and carrots.
Time-Saving Tips for Busy Cooks
Short on time? Prep the chicken and sauce the night before and store them separately in the fridge. In the morning, simply brown the chicken and toss everything into the slow cooker. If you’re in a rush, skip the browning step—it adds flavor, but the dish will still be delicious without it. For an even quicker meal, use pre-minced garlic and ground ginger instead of fresh.
Storage and Reheating Made Easy
Leftovers? No problem! Store the cashew chicken in an airtight container in the fridge for up to 3 days. To reheat, warm it in a skillet over medium heat or in the microwave, stirring occasionally. If the sauce thickens too much, add a splash of water or chicken broth to loosen it up. For longer storage, freeze portions in freezer-safe bags for up to 2 months.
Why This Recipe Works: Special Notes
The secret to this dish’s rich flavor lies in the slow cooking process, which allows the chicken to absorb all the savory, sweet, and spicy notes of the sauce. The cashews add a delightful crunch, but for maximum freshness, stir them in during the last 30 minutes of cooking. If you’re feeding a crowd, double the recipe—it’s just as easy to make a larger batch!
Slow Cooker Cashew Chicken Recipe
Equipment
- slow cooker
- skillet
Ingredients
- 2 pounds boneless, skinless chicken breasts (or chicken thighs), cut into large pieces
- 1/4 cup all-purpose flour
- 1/2 teaspoon black pepper
- 1 Tablespoon canola oil
- 1/4 cup soy sauce
- 2 Tablespoons rice wine vinegar
- 2 Tablespoons ketchup
- 1 Tablespoon brown sugar
- 1 clove garlic, minced
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes
- 1/2 cup cashews
Instructions
- Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture.
- Heat oil in skillet on stove top over medium-high heat.
- Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
- Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
- Cook on LOW for 3 to 4 hours. Add cashews into slow cooker and stir. Serve over rice.