Description
This Slow Cooker Cashew Chicken is tender, flavorful, and better than takeout. Made with juicy chicken, a savory-sweet sauce, and crunchy cashews, it’s the perfect weeknight dinner or meal-prep favorite.
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tbsp olive oil (for searing, optional)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- ½ cup low-sodium soy sauce (or coconut aminos for gluten-free)
- 3 tbsp hoisin sauce
- 2 tbsp rice vinegar
- 2 tbsp brown sugar (or honey)
- 1 tbsp cornstarch + 2 tbsp water (slurry for thickening)
- 1 cup unsalted cashews
- 2 green onions, sliced (for garnish)
- Sesame seeds, optional for garnish
Instructions
- Lightly season chicken with salt and pepper. Optional: sear chicken in olive oil for 2–3 minutes to add flavor.
- Place chicken in the slow cooker.
- In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, garlic, and ginger. Pour over the chicken.
- Cover and cook on low for 4–5 hours or high for 2–3 hours, until chicken is cooked through and tender.
- In the last 30 minutes of cooking, stir in a cornstarch slurry to thicken the sauce.
- Add cashews just before serving to keep them crunchy.
- Garnish with green onions and sesame seeds. Serve over rice, noodles, or veggies.
Notes
- Use chicken thighs for juicier results, but chicken breasts also work well.
- Always add cashews at the end to avoid them turning soft.
- Adjust sweetness with more or less honey/brown sugar to taste.
- For spice lovers, add sriracha, red pepper flakes, or chili paste.
- Double the recipe for meal prep—this dish reheats beautifully.
- Prep Time: 10 minutes
- Cook Time: 4 hours