Slow Cooker Cashew Chicken

Slow Cooker Cashew Chicken Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Chicken breast: Cut it into roughly 1-inch pieces so the chicken cooks evenly. Boneless chicken thighs can also be used if you prefer them.
Snap peas: These add some fresh crunch against the tender chicken and cashews. Add them during the last hour if you prefer them more crisp.
Cashews: Use unsalted cashews since the sauce already contains quite a bit of soy sauce. I like saving some until near the end so they keep more of their crunch.
Soy sauce: This makes up a large part of the sauce, so I recommend low-sodium soy sauce. You can always add more salt later if needed.
Gochujang or Sriracha: Either works for adding heat. Gochujang has a deeper fermented flavor, while Sriracha is an easy substitute if that’s what you have.
Orange juice: Fresh orange juice adds sweetness and acidity to the sauce. One orange should give you about the ¼ cup needed for the recipe.

How to Make Slow Cooker Cashew Chicken

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Coat the chicken: Toss the chicken pieces with cornstarch, salt and pepper until evenly coated.
Brown the chicken: Heat the olive oil in a skillet over medium-high heat and brown the chicken for about 4 minutes, tossing frequently. It doesn’t need to cook through.
Start slow cooking: Transfer the browned chicken to the slow cooker.
Make the sauce: Whisk together the soy sauce, rice wine vinegar, sweet chili sauce, gochujang or Sriracha, ketchup, hoisin, ginger, garlic, red pepper flakes, honey and orange juice.
Combine: Pour the sauce over the chicken and add half the cashews. Add the snap peas now if you prefer them softer, then stir gently to combine.
Slow cook: Cover and cook on low for 3 hours, or until the chicken reaches 165°F. For crunchier snap peas, add them during the final hour instead.
Finish with cashews: Add the remaining cashews during the final 30 minutes, then garnish with green onion before serving.

Substitutions and Variations

Chicken thighs: Boneless, skinless chicken thighs can replace chicken breast. Cut them into similar-sized pieces.
Other vegetables: Bell peppers, mushrooms or carrots can replace some or all of the snap peas, although their cooking times will vary.
Adjust the heat: Use Sriracha instead of gochujang, reduce the red pepper flakes for less heat or add more if you want it spicier.
Make it gluten-free: Use gluten-free tamari in place of soy sauce and choose certified gluten-free hoisin and chili sauce. If using gochujang, check the label carefully or use a gluten-free Sriracha instead.
Reduce the sodium: Start with low-sodium soy sauce. With ¾ cup in the recipe, this is the first change I’d make if you want less sodium.

Serving Suggestions

Appetizers: Enjoy pork egg roll in a bowl or these turkey potstickers.
Side dishes: This crockpot Chinese chicken recipe with cashews is good paired with rice. Boiled rice works well or you could make hibachi fried rice or hibachi noodles if you prefer. Another option is cauliflower rice which is low in carbs.
Dessert: Finish off with this jiggly Japanese cheesecake.

How to Store

Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days. The cashews will soften as they sit in the sauce.
Freeze: Freeze cooled cashew chicken in an airtight container for up to 3 months.
Thaw: Thaw overnight in the refrigerator.
Reheat: Warm gently in the microwave or in a pan on the stove. I like adding a fresh handful of cashews after reheating because the original ones lose some of their crunch.