I get tender chicken, crunchy cashews, and a glossy Asian-inspired sauce that tastes like my favorite takeout without the wait. One bite and I’m already wondering why I ever ordered delivery.
I’m obsessed with this Slow Cooker Cashew Chicken because it hits that takeout craving without making me feel like I settled. The sauce is sticky, savory, a little sweet, and loaded with that bold Asian flare I want after a long day.
I love how the chicken thighs turn tender and soak up every bit of flavor, while the cashews bring that crunchy bite that keeps me going back for more. And honestly, it tastes like something I’d happily order twice in one week.
Saucy, rich, and ridiculously satisfying. But better because I get the leftovers staring at me tomorrow.
Ingredients
- Chicken thighs stay juicy and tender, even after hanging out in the slow cooker.
- Cashews bring that buttery crunch you’ll want in every single bite.
- Soy sauce adds the salty, savory base without making things too heavy.
- Hoisin sauce makes it sweet, sticky, and a little takeout-style.
- Rice vinegar keeps the sauce from tasting too sweet or flat.
- Brown sugar helps everything get glossy, rich, and slightly caramel-like.
- Chicken broth loosens the sauce so it coats everything nicely.
- Sesame oil adds a nutty smell that makes the kitchen feel legit.
- Garlic and ginger bring the cozy, punchy flavor this dish needs.
- Bell pepper adds color, crunch, and a little fresh sweetness.
- Green onions make it pop at the end, both flavor-wise and visually.
- Plus, red pepper flakes give it a tiny kick if you’re into that.
- Basically, rice soaks up all that sauce, which is the whole point.
Ingredient Quantities
- 1 1/2 pounds boneless skinless chicken thighs
- 1 cup roasted unsalted cashews
- 1/3 cup low sodium soy sauce
- 1/4 cup hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons packed brown sugar
- 1/2 cup low-sodium chicken broth
- 1 teaspoon sesame oil
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 1 medium red bell pepper
- 3 green onions
- 1 tablespoon vegetable oil
- 1/4 teaspoon red pepper flakes, optional
- Salt and black pepper, to taste
- Cooked white or brown rice, for serving
How to Make this
1. Trim excess fat from chicken thighs and season lightly with salt and black pepper.
2. In a bowl whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, chicken broth, sesame oil, minced garlic, and grated ginger.
3. Place the chicken thighs in the slow cooker and pour the sauce over them, turning to coat.
4. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours until the chicken is cooked through and tender.
5. While the chicken cooks, heat the vegetable oil in a skillet over medium-high heat, add the diced red bell pepper and sauté 3 to 4 minutes until slightly softened; set aside.
6. Remove the cooked chicken from the slow cooker, shred or chop into bite sized pieces, and return to the slow cooker along with the sautéed red bell pepper.
7. Stir together the cornstarch and 2 tablespoons water to make a slurry, pour it into the slow cooker, then cook on high for 10 to 15 minutes until the sauce thickens. Add roasted cashews, sesame oil if desired, and red pepper flakes if using; stir to combine.
8. Taste and adjust seasoning with salt and black pepper as needed.
9. Serve the cashew chicken over cooked white or brown rice and garnish with sliced green onions.
Equipment Needed
1. Slow cooker (crockpot)
2. 1 large mixing bowl
3. Whisk and measuring cups and spoons
4. Chef knife and cutting board
5. Skillet (10 to 12 inch) and spatula or wooden spoon
6. Tongs or fork for turning and shredding chicken
7. Small bowl for cornstarch slurry and a spoon
8. Measuring spoons and liquid measuring cup for sauces
9. Rice cooker or pot for cooking rice
FAQ
Slow Cooker Cashew Chicken Recipe Substitutions and Variations
- Chicken thighs: boneless skinless chicken breasts (cook until just done), firm tofu (press and cube for vegetarian), turkey thighs (similar fat and flavor)
- Roasted unsalted cashews: roasted peanuts (similar crunch and flavor), toasted almonds (milder flavor), shelled roasted pistachios (distinct but complementary)
- Low sodium soy sauce: tamari (gluten free, similar saltiness), coconut aminos (lower sodium, slightly sweeter), regular soy sauce (use a bit less)
- Hoisin sauce: oyster sauce plus a little honey (umami and sweetness), plum sauce (fruitier sweetness), miso paste with brown sugar and soy sauce (thicker, savory sweet)
Pro Tips
1. Brown the chicken briefly before it goes in the slow cooker to build deeper flavor and better texture. A quick sear in a hot skillet until golden will not add much time but makes a big difference.
2. Toast the cashews in a dry skillet until fragrant and slightly darker before adding them. This boosts their nutty flavor and keeps them from tasting soft or stale after cooking.
3. Add the sautéed red pepper toward the end of the cooking time so it stays bright and a bit crisp. Overcooked peppers lose color and bite, which makes the dish flatter.
4. Make the cornstarch slurry right before you want to thicken the sauce and stir it in gradually. If the sauce is too thin after the first addition, mix another teaspoon of cornstarch with cold water and add a little at a time until you hit the texture you like.
5. Taste and adjust at the end. Because ingredients like soy sauce, hoisin, and brown sugar vary by brand, finish the dish with small adjustments of salt, acid (rice vinegar), or a touch more sweetness to get the balance just right.
Slow Cooker Cashew Chicken Recipe
I get tender chicken, crunchy cashews, and a glossy Asian-inspired sauce that tastes like my favorite takeout without the wait. One bite and I’m already wondering why I ever ordered delivery.
4
servings
873
kcal
Equipment: 1. Slow cooker (crockpot)
2. 1 large mixing bowl
3. Whisk and measuring cups and spoons
4. Chef knife and cutting board
5. Skillet (10 to 12 inch) and spatula or wooden spoon
6. Tongs or fork for turning and shredding chicken
7. Small bowl for cornstarch slurry and a spoon
8. Measuring spoons and liquid measuring cup for sauces
9. Rice cooker or pot for cooking rice
Ingredients
-
1 1/2 pounds boneless skinless chicken thighs
-
1 cup roasted unsalted cashews
-
1/3 cup low sodium soy sauce
-
1/4 cup hoisin sauce
-
2 tablespoons rice vinegar
-
2 tablespoons packed brown sugar
-
1/2 cup low-sodium chicken broth
-
1 teaspoon sesame oil
-
3 garlic cloves, minced
-
1 tablespoon fresh ginger, grated
-
2 tablespoons cornstarch
-
2 tablespoons water (for cornstarch slurry)
-
1 medium red bell pepper
-
3 green onions
-
1 tablespoon vegetable oil
-
1/4 teaspoon red pepper flakes, optional
-
Salt and black pepper, to taste
-
Cooked white or brown rice, for serving
Directions
- Trim excess fat from chicken thighs and season lightly with salt and black pepper.
- In a bowl whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, chicken broth, sesame oil, minced garlic, and grated ginger.
- Place the chicken thighs in the slow cooker and pour the sauce over them, turning to coat.
- Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours until the chicken is cooked through and tender.
- While the chicken cooks, heat the vegetable oil in a skillet over medium-high heat, add the diced red bell pepper and sauté 3 to 4 minutes until slightly softened; set aside.
- Remove the cooked chicken from the slow cooker, shred or chop into bite sized pieces, and return to the slow cooker along with the sautéed red bell pepper.
- Stir together the cornstarch and 2 tablespoons water to make a slurry, pour it into the slow cooker, then cook on high for 10 to 15 minutes until the sauce thickens. Add roasted cashews, sesame oil if desired, and red pepper flakes if using; stir to combine.
- Taste and adjust seasoning with salt and black pepper as needed.
- Serve the cashew chicken over cooked white or brown rice and garnish with sliced green onions.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 474g
- Total number of serves: 4
- Calories: 873kcal
- Fat: 45g
- Saturated Fat: 9.8g
- Trans Fat: 0g
- Polyunsaturated: 9g
- Monounsaturated: 26g
- Cholesterol: 153mg
- Sodium: 1180mg
- Potassium: 754mg
- Carbohydrates: 73g
- Fiber: 2.8g
- Sugar: 13.5g
- Protein: 45g
- Vitamin A: 1300IU
- Vitamin C: 38mg
- Calcium: 75mg
- Iron: 4.4mg