Traditional recipes

Slow cooker chicken and cashews recipe

Slow cooker chicken and cashews recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken thigh

Very little preparation time is required for this recipe. Delicious over noodles or rice.

38 people made this

IngredientsServes: 6

  • 675g chicken thighs
  • 6 cloves garlic, finely chopped
  • 3 tablespoons fish sauce
  • 3 tablespoons oyster sauce
  • 2 tablespoons caster sugar
  • 1/4 teaspoon white pepper
  • 1 bunch spring onions, chopped
  • 1/2 white onion, chopped
  • water to cover
  • 450g raw cashews

MethodPrep:10min ›Cook:5hr30min ›Ready in:5hr40min

  1. Place the chicken thighs in a slow cooker. Add the garlic, fish sauce, oyster sauce, sugar, pepper, spring onions and white onion to the slow cooker. Pour enough water over the mixture to cover everything. Cook on High for 5 hours. Sprinkle the cashews over the mixture and cook another 30 minutes. Serve hot.

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Reviews & ratingsAverage global rating:(32)

Reviews in English (23)

Super easy to make. Used black instead of white pepper and put as little water as I could get away with so chicken was only about 2/3 covered - you don't lose the moisture from slow cookers so if you add too much it just ends up watery. It was tasty but not the most wow dish I have ever made. I served with stir fried bok choy and peppers and rice.-01 Jun 2015

Good taste and plenty for 6. I added some carrots cut into thin lengths and also at the same time as adding the cashews gave it a stir noticed it was a little wattery for my liking and added some water mixed with cornflour.-14 Sep 2014

Slow Cooker Cashew Chicken Recipe | The Recipe Critic

This amazing slow cooker cashew chicken is way better than takeout! The chicken is breaded to perfection, the sauce is full of flavor and the cashews hidden throughout are the best part!

Make this a restaurant-worthy meal with these sides. My tried and true favorites will make it yummy, Wontons, Egg Rolls, and of course, Rice.

Slow Cooker Cashew Chicken Recipe

My love for cashews runs deep. One time I bought a big thing of cashews from Costco and ate the entire thing by myself. Cashews are amazing. And when added to this amazing Chinese slow cooker meal. Mind blown. If you haven’t ever tried coating and browning the chicken before adding it to the slow cooker. It is a must, it makes a HUGE difference in taste and texture. It will take your Cashew Chicken to the next level. Instead of the sauce being thin, it thickens it up while it cooks and soaks the delicious marinade into the breading. As soon as it was done, I couldn’t believe that something that delicious was just made in the crockpot.

Slow Cooker Cashew Chicken has to be seriously one of the best slow cooker meals that I have ever had! The cashews add so much amazingness to this meal and it was uh-mazing! Like I couldn’t stop eating it amazing. This is one meal that you aren’t going to want to pass up! I know that your family is going to love it as much as we did!

Ingredients For Cashew Chicken

Super simple ingredients that come together to make a divine dish.

  • Chicken breasts boneless skinless: About 4 pieces, cut into 1-inch pieces
  • Cornstarch: Coats the chicken to create the crust when pan-cooked.
  • Black pepper: Flavor booster.
  • Canola oil: This is a great choice to cook the chicken in.
  • Soy sauce low sodium: You can use regular if you want to.
  • Rice wine vinegar: Mild flavor that still has the tang.
  • Ketchup: Sweet and savory, perfect for the sauce.
  • Sweet chili sauce: Adds a touch of heat.
  • Brown sugar: Adds sweetness and caramelization.
  • Garlic cloves: Mince your garlic
  • Grated fresh ginger: Packs a punch of flavor and heat you will love.
  • Red pepper flakes: More heat.
  • Cashews: The nut of choice.

Slow Cooker Cashew Chicken

Make your own restaurant quality Cashew Chicken at home in your slow cooker. It's full of flavor and is amazingly good.


2 lb. boneless skinless chicken breasts, about 4 breasts, cut into chunks
3 T. cornstach
½ t. black pepper

1 T. canola oil

Sauce: (You may want to double these ingredients for more sauce.)
½ c. low sodium soy sauce
4 T. rice wine vinegar
3 T. ketchup
2 T. sweet chili sauce
2 T. brown sugar
2 garlic cloves, minced
1 t. grated fresh ginger
¼ t. red pepper flakes

1 c. cashews

cooked rice, for serving

sliced green onions, for garnish, optional


Wash chicken and pat dry. Cut into chunks.

Place a slow cooker liner in the base of a slow cooker for easy clean up.

Combine cornstarch and pepper in resealable food storage bag add chicken shake to coat chicken.

Heat oil in a skillet over medium-high heat brown chicken, about 2 minutes per side.

Place chicken in slow cooker.

Combine soy sauce, vinegar, ketchup, sweet chili sauce, brown sugar, garlic, ginger, red pepper flakes, and cashews in small bowl pour over chicken. (If you want your cashews to have more of a crunch, add them right before serving.)

Recipe Summary

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • 2 cups baby carrots
  • ½ cup low-sodium chicken broth
  • 4 tablespoons ginger-flavored soy sauce (such as House of Tsang) or regular low-sodium soy sauce
  • 8 ounces snow peas, trimmed
  • 2 cans (8 ounces each) pineapple tidbits, drained, and 2 tablespoons juice reserved
  • 1 sweet red pepper, seeded and thinly sliced
  • 3 tablespoons cornstarch
  • ½ cup roasted cashews
  • 3 cups cooked brown rice (optional)

Stir together chicken, carrots, broth and 2 tablespoons soy sauce in slow cooker bowl. Cover and cook for 3 hours on HIGH or 5 hours on LOW.

Remove cover and stir in snow peas, pineapple and red pepper and cook an additional 20 minutes.

In small bowl, stir together remaining 2 tablespoons soy sauce, 2 tablespoons pineapple juice and cornstarch. Stir into liquid in slow cooker bowl. Stir in cashews and cook an additional 10 minutes or until liquid has thickened. Serve over rice, if desired.

How to Make Slow Cooker Cashew Chicken

Get started by cutting up the chicken breasts into large bite size chunks. Use a really sharp knife and make sure the breasts are really cold or even slightly frozen. It makes cutting so much easier. Note – I always cut chicken on a glass cutting board so I can sanitize it afterward.

Mix the cornstarch and the pepper in a large plastic bag or large container with a lid. Add all the chicken chunks to the cornstarch mixture and shake until all of the chicken is coated.

Heat the oil in a large skillet. Add the chicken and over medium-high heat, brown the chicken on all sides, about 5-7 minutes. The smell of that browning chicken is just heavenly!

This is what the chicken should look like on all sides…a lovely golden brown. Aren’t they pretty! Oh so pretty! The chicken chunks should be more than half cooked thru when you are done. While the chicken is cooking, mix up the sauce. Into a medium bowl, add the Ponzu, ketchup, Thai chili sauce, vinegar, brown sugar, pepper flakes and 1/2 (4 oz) of the cashews. Stir until blended.

Place the chicken into the slow cooker and pour the sauce over the chicken, Set the slow cooker on high for 2 hours. Start checking the chicken at 1-1/2 hours for doneness. The chicken is done when tender and cooked thru and the sauce is thick. If the sauce gets too thick, just add a little water to thin it out, it won’t hurt a thing!

Best Slow Cooker Cashew Chicken

During the last 1/2 hour of cooking the chicken, make the white rice and broccoli. To serve, place rice portion into a bowl and top with chicken and sauce. Decoratively tuck broccoli stems into the bowl and garnish attractively with remaining cashews, then take 200 pictures until you get just the right ones… (just kidding!)

Cashew Chicken

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Easy Cashew Chicken is tasty, better than take-out Chinese food made at home! Crispy chicken pieces and crunchy cashews stir-fried in a sweet, tangy sauce.

Orange Chicken is always a top choice for takeout, but the next time you are craving Chinese Food, skip the sticky-sweet fried chicken and make this tasty stir-fry Cashew Chicken recipe instead!


There are so many delicious chicken recipes on on a Chinese takeout menu, it’s hard to pick a favorite. Some are fried and smothered in a sweet sauce, like Orange Chicken, and some are lightly seasoned and tossed with veggies like Hunan Chicken. When you make takeout at home, you can try any dish on the menu for a fraction of the cost whenever a craving hits.

Cashew Chicken is an easy recipe that uses common ingredients for the sauce you can find at any grocery store. The tender chicken is lightly coated in cornstarch for slightly crispy outside for the sweet, tangy sauce to cling to. Stir-frying chicken in bite-sized pieces cooks them faster for a fast and delicious dinner in no time.

You want to use roasted cashews without salt or unsalted raw cashews for Cashew Chicken. If you use raw cashews, toast in the oven for 5 minutes at 350 degrees to make them more crunchy and bring out the flavor. Avoid salted cashews if possible because even with low-sodium soy sauce, they could easily make your dish too salty.

The best way to cook Cashew Chicken is stir-fried in a wok for the crispiest, tender chicken pieces and crunchiest cashews. Cooking Cashew Chicken in the oven or in a slow cooker is also super delicious though! Oven Cashew Chicken is a popular, healthy way to make this tasty take-out dish and we have crockpot instructions below for hands free Chinese food!

Cashew Chicken goes great with classic takeout dies like Steamed Rice and Chow Mein. Make Cashew Chicken a low-carb dinner or appetizer by serving as the filling in Lettuce Wraps. To make it healthier, add your favorite wok friendly veggies or serve Cashew Chicken with an easy vegetable like Roasted Broccoli.


On the surface, no. In fact, this question was the topic of a huge debate on the online forum, Reddit. Tons of people weighed in their thoughts on the topic.

Most answers focused on the differences in the taste or the consistency of each sauce.

One answer stood out amongst the rest. It was simple, concise, and made a ton of sense.

Redditor &ldquohatheaded&rdquo wrote the following:

Sriracha contains added sugar, which is then fermented to yield a sour note. Chili garlic paste doesn&rsquot contain added sugar and is not fermented.

I tend to think of chili garlic paste as a seasoning/base ingredient to be cooked into or incorporated into the dish, and sriracha as a condiment, for the person eating the meal to add as they see fit. There&rsquos no reason you couldn&rsquot use the one for the other, though.

And, in short order, there you have it. The sauces contain most, if not all of the same ingredients. The main difference is the one thing we hate on keto/low-carb diets sugar.

They are interchangeable as far as taste is concerned, so why not always use the one that has no added sugar?

Slow Cooker Paleo Cashew Chicken

This very simple slow cooker cashew chicken is full of flavor with crispy chicken that is tender on the inside. For all of my busy readers out there who love the slow cooker, here is another tasty one for you that the whole family will enjoy!

I have made this Paleo and GF friendly by adding Arrowroot Powder and Coconut Aminos. For ketchup: an organic ketchup, homemade ketchup like this one is great, or you can be super simple and just toss together some tomato paste with vinegar. If you do not follow a Paleo diet, soy sauce, ketchup, and flour are all fine with this recipe. I told you it was easy!

This slow cooker recipe is slightly different than the rest in that you will need to take a few extra minutes to prepare your chicken. But I promise you, the results are worth it!

Start by cutting up your chicken breasts into small pieces. You’ll coat them with flour or Arrowroot Powder (can be found in the health food section of most grocery stores). This helps create a thicker sauce, but also gives the chicken a slightly crispy texture. You’ll sauté the chicken for only 1 minute on each side (you want to make sure it’s raw on the inside):

Whip together the simple marinade. The key ingredient (besides the cashews) in this recipe is the Chili Garlic Sauce. I realize that most brands are not 100% Paleo, but here is a Paleo version that I have made with great success!! And if you love Asian food like I do, it’s a perfect one to keep in your fridge and make with other recipes. I also found some in my Asian Section at my local grocery store in Germany. If Germany has it, you are bound to find it in almost any store:

Place the chicken and the sauce into your slow cooker. Set the crockpot to low and cook for 4-6 hours. The slow cooker will do it’s magic thing and make this chicken tender on the inside, but still leave it crispy on the outside. So. Darn. Good. Chop up some cashews and add at the very end. I do like to mix the cashews in with my sauce and chicken. I also topped with red bell pepper and green onion. Serve with broccoli and a bed of spring lettuce. My non-Paleo friends can serve this along side some rice.

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