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+ servings

Slow Cooker Cashew Chicken

Move over take-out! Slow Cooker Cashew Chicken is the new favorite in town. It's tender, tangy, sweet, and spicy. It has something for everyone.
5 from 2 votes
Servings: 4
Author: Laura Franco


  • 2 lbs. boneless skinless chicken breasts
  • 1 green pepper
  • 2 tbsp extra virgin olive oil substitute canola oil
  • 3 tbsp corn starch
  • 1/2 cup soy sauce low sodium recommended
  • 4 tbsp ketchup
  • 1/4 cup rice wine vinegar
  • 2 tbsp brown sugar
  • 2 tbsp sweet red chili sauce
  • 1 teaspoon fresh chopped ginger
  • 1/2 - 1 teaspoon red pepper flakes
  • 1 cup whole cashews or cashew halves
  • 1 tbsp chopped scallions for garnish optional
  • 1 tbsp sesame seeds for garnish optional


  • Dice the bell pepper into chunks and ginger into small pieces. Set them aside.
  • Cut the chicken into cubes and toss the cubed chicken pieces with the cornstarch.
  • Cook the chicken chunks in extra virgin olive oil until they are browned on all sides. You will need to do this in batches.
  • Add the following ingredients directly into the slow cooker - soy sauce, rice wine vinegar, brown sugar, sweet chili sauce, red pepper flakes, chopped ginger, and ketchup.
  • Mix the sauce, add the chicken and cook on high for 3-4 hours.
  • Add the bell pepper when there is 1 hour cooking time left.
  • Serve with white rice and garnish with sliced scallions and sesame seeds.