Slow Cooker Cashew Chicken

Ingredients

For the Chicken

• 1½ lbs (680 g) boneless skinless chicken breasts or thighs, cut into bite-size pieces
• 2 tbsp cornstarch
• 1 tbsp olive oil
• 1 cup roasted unsalted cashews
• 3 green onions, sliced
• Sesame seeds for garnish (optional)

For the Sauce

• ½ cup low-sodium soy sauce
• ¼ cup chicken broth
• 3 tbsp honey
• 2 tbsp brown sugar
• 2 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tsp sriracha or chili flakes (optional)

Cornstarch Slurry

• 1 tbsp cornstarch
• 2 tbsp water

Instructions

1. Prep the chicken
   Toss the chicken pieces with 2 tbsp cornstarch until lightly coated.
2. Make the sauce
   In a bowl, whisk together soy sauce, chicken broth, honey, brown sugar, rice vinegar, hoisin sauce, sesame oil, garlic, ginger, and sriracha.
3. Load the slow cooker
   Add the chicken to the slow cooker and pour the sauce over it. Stir gently.
4. Cook
   • LOW: 3–4 hours
   • HIGH: 1½–2½ hours
     Cook until the chicken is tender and fully cooked.
5. Thicken the sauce
   Mix 1 tbsp cornstarch with 2 tbsp water. Stir into the slow cooker during the last 15 minutes of cooking.
6. Add cashews
   Stir in the cashews just before serving to keep them crunchy.
7. Serve
   Garnish with sliced green onions and sesame seeds. Serve over steamed rice, jasmine rice, noodles, or cauliflower rice.

Optional Add-Ins

• Broccoli florets
• Bell peppers
• Snow peas
• Water chestnuts
• Red chili slices

Tips

• Chicken thighs stay juicier in the slow cooker.
• For extra crunch, toast the cashews in a dry skillet for 2–3 minutes before adding.
• Store leftovers in the fridge for up to 4 days.

Serving Ideas

• Steamed jasmine rice
• Brown rice
• Stir-fried vegetables
• Asian cucumber salad
• Lettuce wraps