Slow Cooker Cashew Chicken is a game-changer for busy weeknights. This recipe transforms simple ingredients into a takeout-style meal at home with minimal prep, yet all the savory richness you crave.
- Cuisine: Asian-inspired
- Prep Time: 15 minutes
- Cook Time: 3 to 4 hours
- Total Time: About 4 hours
- Servings: 4-6
Why You’ll Love This Recipe
- Set it and forget it with the slow cooker method.
- Delivers all the flavors of a favorite takeout dish.
- Customizable—adjust the heat and sweetness to your liking.
- Perfect for meal prep with leftovers you’ll actually look forward to.
Ingredients
- 2 pounds chicken breasts (boneless skinless, About 4 pieces, cut into 1 inch pieces): Provides lean protein and stays tender in the slow cooker.
- 3 Tablespoons Cornstarch: Coats the chicken to give it a light crispiness when browned.
- 1/2 teaspoon black pepper: Adds mild heat and depth to the coating mix.
- 1 Tablespoon canola oil: Used for browning the chicken, locking in its juices.
- 1/2 cup soy sauce (low sodium): Base of the sauce, for umami; substitute with tamari for gluten-free.
- 4 Tablespoons rice wine vinegar: Balances the sauce with acidity; apple cider vinegar can work if needed.
- 4 Tablespoons ketchup: Contributes a sweet tanginess, easy to find in any pantry.
- 2 Tablespoons sweet chili sauce: Provides gentle spice and sweetness; sriracha mixed with honey makes a good substitute.
- 2 Tablespoons brown sugar: Adds caramel-like sweetness to the sauce.
- 2 garlic cloves (minced): Essential for aromatic flavor.
- 1 teaspoon grated fresh ginger: Offers warmth and spice; substitute with 1/2 teaspoon ground ginger if needed.
- 1/4 teaspoon red pepper flakes: Optional for those who prefer extra heat.
- 1 cup cashews: Adds richness and texture; add towards the end for crunchier nuts.
How to Make It
Step 1: Coat the Chicken
Combine the cornstarch and black pepper in a resealable bag. Add the chicken pieces and shake until each piece is evenly coated. This coating helps the chicken stay tender while providing a crisp exterior when browned.
Step 2: Brown the Chicken
Heat the canola oil in a skillet over medium-high heat. Sear the coated chicken pieces for about 2 minutes on each side, until golden. This initial browning locks in moisture and adds depth of flavor.
Step 3: Prepare the Sauce
In a small bowl, whisk together the soy sauce, rice wine vinegar, ketchup, sweet chili sauce, brown sugar, minced garlic, grated ginger, and red pepper flakes. Pour this mixture over the chicken in the slow cooker. If you prefer softer cashews, add them now; otherwise, reserve them for crunch at the end.
Step 4: Slow Cook
Set the slow cooker to LOW and let it cook for 3 to 4 hours. This gentle cooking allows the flavors to meld and enhances the sauce’s depth. Adjust the cooking time based on your slow cooker’s performance.
Step 5: Serve and Enjoy
Once done, serve the cashew chicken over rice. This dish comfortably serves 4 to 6, making it ideal for family dinners or meal prep.
Recipe FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and can offer additional flavor due to their higher fat content. Adjust for a slightly longer cooking time if needed.
How can I make this dish spicier?
To increase the heat, add more red pepper flakes or a splash of your favorite hot sauce to the sauce mixture before cooking.
What side dishes pair well with this meal?
This dish pairs nicely with steamed vegetables like broccoli or snap peas, as well as fried rice or simple garlic noodles.
