Slow Cooker Cashew Chicken

There’s something truly magical about walking into your kitchen and being greeted by the savory aroma of tender chicken mingling with roasted cashews and rich Asian-inspired sauce. Slow Cooker Cashew Chicken transforms simple ingredients into a restaurant-worthy meal with minimal effort on your part. This crowd-pleasing dish balances sweet and savory flavors with delightful texture contrasts between the tender chicken, crunchy cashews, and silky sauce. You’ll learn how to create this hassle-free dinner that’s perfect for busy weeknights yet impressive enough for weekend gatherings, all while your slow cooker does most of the work.

Why You’ll Love This Recipe

The beauty of Slow Cooker Cashew Chicken lies in its perfect balance of simplicity and flavor. Unlike takeout versions that can be overly sweet or greasy, this homemade version gives you complete control over ingredients while delivering authentic taste.

First, the convenience factor is undeniable—just a quick prep in the morning rewards you with a ready-to-serve meal by dinnertime. The chicken thighs become incredibly tender during the slow cooking process, absorbing all the umami-rich flavors of soy sauce, ginger, and garlic.

The textural contrast is what makes this dish truly special. Each bite offers succulent chicken paired with the satisfying crunch of toasted cashews. The sauce achieves that perfect consistency—thick enough to coat every piece but not so heavy that it overwhelms.

Best of all, this recipe yields fantastic leftovers that taste even better the next day as the flavors continue to develop. Whether you’re feeding a family or meal prepping for the week, this crockpot cashew chicken delivers exceptional results every time.

Ingredients

For this Slow Cooker Cashew Chicken, you’ll need:

• 2 pounds (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup (150g) unsalted cashews
• 1 red bell pepper, diced into 1-inch pieces
• 1 medium onion, roughly chopped

For the sauce:
• ½ cup (120ml) low-sodium soy sauce
• 3 tablespoons hoisin sauce
• 2 tablespoons rice vinegar
• 2 tablespoons honey or brown sugar
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• ¼ teaspoon red pepper flakes (adjust to taste)

For thickening:
• 2 tablespoons cornstarch
• 2 tablespoons water

For serving:
• 4 green onions, sliced
• Cooked white rice
• Sesame seeds (optional)

The chicken thighs are preferred for their moisture retention during slow cooking. Use unsalted cashews since you’ll have enough salt from the soy sauce. Fresh ginger provides a warming zest that ground ginger simply can’t match.

Pro Tips

Use Chicken Thighs Instead of Breast
While you may be tempted to use chicken breast, thighs are significantly more forgiving in the slow cooker. Their higher fat content prevents them from drying out during the long cooking process, resulting in meat that remains tender and juicy. If you must use breast meat, reduce the cooking time by about an hour and check for doneness earlier.

Toast Your Cashews Before Adding
For maximum flavor, toast your cashews in a dry skillet over medium heat for 3-5 minutes until golden and fragrant. This simple step dramatically enhances their nutty flavor profile and ensures they maintain their crunch even after being added to the Slow Cooker Cashew Chicken. Always add cashews during the final 30 minutes of cooking to prevent them from becoming soggy.

Create a Proper Cornstarch Slurry
The secret to a perfectly thickened sauce without lumps is creating a proper cornstarch slurry. Always mix cornstarch with cold water before adding it to your hot dish. Stir the slurry into the slow cooker during the last 30 minutes of cooking time, allowing enough heat exposure to activate the thickening properties without overcooking the sauce.

Instructions

Step 1: Prepare the Sauce
In a medium bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, honey, minced garlic, grated ginger, and red pepper flakes until thoroughly combined. This aromatic base will infuse your chicken with layers of flavor as it slowly cooks. Take a moment to taste the sauce and adjust sweetness or heat according to your preference.

Step 2: Prepare the Chicken
Pat the chicken thigh pieces dry with paper towels—this helps them brown better. Season lightly with black pepper (the soy sauce will provide enough saltiness). For an optional flavor boost, you can briefly brown the chicken pieces in a skillet with a tablespoon of oil before transferring to the slow cooker, though this step isn’t essential for delicious results.

Step 3: Assemble in Slow Cooker
Place the chicken pieces in the bottom of your slow cooker. Add the chopped onions and bell peppers on top, then pour the prepared sauce over everything, ensuring all pieces are coated. Don’t stir yet—this layering helps the vegetables cook properly while the chicken remains tender in the flavorful sauce.

Step 4: Cook
Cover and cook on low heat for 4-5 hours or on high for 2-3 hours. The chicken should be tender enough to easily pull apart with two forks when done. Avoid lifting the lid during cooking as this releases accumulated heat and can extend cooking time by 20-30 minutes.

Step 5: Thicken the Sauce
When there’s about 30 minutes of cooking time remaining, make your cornstarch slurry by whisking 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth. Stir this mixture into the slow cooker, then add the toasted cashews. Replace the lid and continue cooking for the final 30 minutes until the sauce has thickened to a glossy consistency.

Step 6: Final Touches
Once cooking is complete, gently stir to ensure everything is evenly coated in the thickened sauce. Taste and adjust seasonings if necessary. Scatter sliced green onions over the top of your Slow Cooker Cashew Chicken just before serving over steaming rice for a restaurant-quality presentation.

Variations

Vegetable-Packed Version
Transform this Slow Cooker Cashew Chicken into a more nutritious one-pot meal by incorporating additional vegetables. Snow peas, broccoli florets, or sliced carrots add vibrant color and nutrients—just add firmer vegetables during the last hour of cooking to prevent them from becoming mushy. For a lower-carb option, serve over cauliflower rice or alongside spiralized zucchini instead of traditional rice.

Spicy Cashew Chicken
For heat lovers, create a spicier version by doubling the red pepper flakes and adding 1-2 tablespoons of sriracha or sambal oelek to the sauce mixture. You can also incorporate a thinly sliced jalapeño with the vegetables or garnish with additional fresh chilis before serving. This spicy adaptation pairs wonderfully with cooling sides like cucumber salad or a dollop of plain yogurt.

Pineapple Cashew Chicken
For a sweet-tangy twist, add 1 cup of pineapple chunks (fresh or canned, drained) during the last 30 minutes of cooking. The natural sweetness of pineapple beautifully complements the savory elements in this dish and adds a tropical flavor dimension that makes this version particularly appealing during summer months.

Storage and Serving

Slow Cooker Cashew Chicken stores exceptionally well, making it perfect for meal prep. Allow leftovers to cool completely before transferring to airtight containers. Properly stored in the refrigerator, it maintains its quality for 3-4 days, with flavors often deepening and improving overnight.

For freezer storage, place cooled portions in freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or microwave, adding a splash of water or chicken broth if the sauce needs thinning.

For serving, present your cashew chicken over jasmine rice, garnished with additional green onions and a sprinkle of sesame seeds for visual appeal. For a complete meal, serve alongside simple steamed broccoli or a crisp Asian-inspired slaw.

Transform leftovers by serving in lettuce wraps for a lower-carb lunch option, or toss with cooked noodles and additional vegetables for a completely different dinner experience the next day.

FAQs

Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts, but reduce the cooking time by about an hour as chicken breasts cook faster and can dry out. Check for doneness at the 3-hour mark on low setting.

When should I add the cashews to avoid them becoming soggy?
Add the cashews during the last 30 minutes of cooking time. This allows them to absorb some flavor while still maintaining their signature crunch. Toasting them beforehand enhances their flavor significantly.

Can I prep this Slow Cooker Cashew Chicken the night before?
Absolutely! You can combine all ingredients except the cashews and cornstarch slurry in the slow cooker insert, cover and refrigerate overnight. In the morning, place the insert into your slow cooker and proceed with cooking. Add about 15 minutes to the cooking time if starting from cold.

How can I make this recipe gluten-free?
Use tamari or certified gluten-free soy sauce instead of regular soy sauce, and check that your hoisin sauce is gluten-free (or make your own from gluten-free ingredients). All other components are naturally gluten-free.

My sauce is too thin, what should I do?
If your sauce hasn’t thickened enough after adding the cornstarch slurry and cooking for 30 minutes, you can make an additional slurry with 1 tablespoon each of cornstarch and cold water. Alternatively, remove the lid and cook on high for 15-20 minutes to reduce the sauce through evaporation.

Print