Servings
Font
Back
Slow Cooker Cashew Chicken
0 from 0 votes

Slow Cooker Cashew Chicken

This Slow Cooker Chinese Cashew Chicken is loaded with incredibly tender chicken, wonderfully flavorful sauce and buttery, creamy cashews.  It is destined to become a better than AND much healthier than takeout family favorite! 

Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
Servings: 4 -6 servings
Course: Dinner
Cuisine: Asian, Chinese

Ingredients

CHICKEN
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1/4 teaspoon black pepper
  • 1 1/2 lbs chicken thigh cut into bite-sized cubes, boneless skinless or chicken breasts
  • 2 teaspoons neutral cooking oil generic cooking oil
SAUCE
  • 1/3 cup soy sauce low sodium
  • 1/2 cup chicken broth low sodium
  • 3 tablespoons honey
  • 2 tablespoons Japanese rice wine or dry sherry
  • 1 tablespoon oyster sauce
  • 1 tablespoon sweet chili sauce Asian style
  • 1 teaspoon sesame oil toasted
  • 3 cloves garlic minced
  • 1 teaspoon ginger fresh, minced
  • 1/4 teaspoon red pepper flakes to taste, chili
ADD LATER:
  • 1 1/2 tablespoons cornstarch
  • 2 tablespoons water cool
  • 1 green bell pepper cut into 1” cubes
  • 2/3 cups cashew unsalted, roasted
GARNISH (optional)
  • sesame seeds
  • 1 green onion thinly sliced
  • sriracha to taste, Asian chili sauce

Instructions

    Cup of Yum
  1. In a large Ziploc bag, toss together 1 tablespoon cornstarch, baking soda, and pepper. Add chicken, seal and shake until well coated.
  2. In a large skillet, heat 2 teaspoons oil over medium-high heat. Cook the chicken, about 2-3 minutes per side until browned but not cooked throuth; transfer to the slow cooker.
  3. In a medium bowl, whisk together all of the Sauce ingredients then pour over chicken. Cover and cook on LOW for 2-3 hours.
  4. About 30 minutes prior to serving, whisk together 1 ½ tablespoons cornstarch with 2 tablespoons cool water in a small bowl and stir into the slow cooker. Toss in the bell pepper and cashews and stir to combine. Turn the heat to high and allow the sauce to cook and thicken up for 20-30 minutes. ***If you would like thicker sauce after 20 minutes, then remove sauce from slow cooker to a small saucepan and boil until thickened (2-3 minutes) then stir back into slow cooker (this is what I do).
  5. Taste and season with salt, pepper, sriracha to taste. Serve hot over rice. Garnish with sesame seeds and green onions, if desired.