Slow Cooker Cashew Chicken

5 from 4 votes

This Slow Cooker Cashew Chicken brings the flavor of your favorite takeout right to your kitchen. Tender chicken, crisp vegetables, and crunchy cashews cook in a sweet and tangy sauce for an easy, comforting dinner.

Prep Time15

Cook Time4

Total Time4 15

Course: Main Course

Cuisine: Asian, Chinese

Servings:

Calories: 419kcal

Author: Ryan Allen

Equipment

Ingredients

2 lbs boneless, skinless chicken breasts (cut into 1-inch pieces)
¼ cup cornstarch
1 large red bell pepper (cut into 1-inch pieces)
1 ¼ cup snow peas
1 teaspoon black pepper
⅓ cup low sodium soy sauce
¼ teaspoon crushed red pepper
½ cup water
2 teaspoons light brown sugar
3 teaspoons rice vinegar
4 teaspoons ketchup
1 teaspoon sesame oil
1 teaspoon ground ginger
2 teaspoons garlic (minced)
3 teaspoons sweet chili sauce
1¼ cups cashews

Instructions

Cut chicken into bite-size pieces and add to a 1-gallon freezer bag. Add cornstarch and black pepper, then close the bag. Shake until completely coated. Then, add it to the bottom of the slow cooker.
Cut red pepper into 1-inch chunks, then add snow peas and red peppers on top of the chicken.
Add soy sauce, red pepper, water, brown sugar, rice vinegar, ketchup, sesame oil, ginger, garlic, and sweet chili sauce in a medium bowl. Whisk until well combined, then pour over the chicken. Stir until the chicken is coated.
Cover and cook on high for 2½ - 3½ hours or low for 4½ - 5½ hours. Add cashews to the slow cooker thirty minutes before cook time is up. Gently stir and continue to cook.
Serve over rice, and enjoy!

Notes

Coat the chicken evenly with cornstarch for a thicker, glossy sauce.
Cut chicken and vegetables into similar-sized pieces for even cooking.
Add the cashews in the last 30 minutes to keep them crunchy.
For a slightly crisp texture, quickly brown the chicken in a skillet before adding it to the slow cooker.

Nutrition