Sweet and spicy flavours unite when you make slow cooker cashew chicken with snap peas. Although a lot of Chinese chicken recipes involve stir frying, this one uses a crockpot or slow cooker and that also helps intensify the wonderful flavours. You will love this slow cooker chicken recipe with cashews.
Have you ever made crockpot chicken with cashew nuts? The chicken comes out juicy and delicious while the sweet, spiced sauce coats the chicken, sugar snaps and cashews beautifully.
Easy Slow Cooker Chicken Recipe Ingredients
Chicken, sugar snap peas and cashews are the main ingredients in this dish. The sauce includes soy sauce, vinegar, hot sauce, ketchup, hoisin, ginger, garlic, honey, and orange. And then you’ll need some green onion for garnish.
How to Make Chinese Chicken
This Asian recipe with cashews is largely crockpot-based although you will be searing the chicken first. The first step in slow cooker cashew chicken with snap peas is to toss the chicken in cornstarch and then sauté it in a pan.
Next cook the chicken in the slow cooker then add the sugar snaps plus about half of the nuts. The sauce for crockpot chicken with cashew nuts is really simple to prepare. You just have to whisk the ingredients together then add it to the crockpot.
Now just let the slow cooker cashew chicken with snap peas cook for about 6 hours. Add the remaining nuts and serve garnished with green onions. Yum!
Why Chinese Chicken is Coated in Cornstarch First
You might be wondering what the cornstarch in this recipe with cashews is for. Tossing the chicken in cornstarch before cooking it is a great idea for stir fried chicken recipes and similar. The reason for this is it helps to seal the chicken pieces. This helps it stay juicy inside and crisp up to a delicious golden brown on the outside.
Not doing this won’t affect the end flavour of the easy slow cooker chicken recipe too much but I really recommend you do it. The chicken is the star of the dish after all and it’s amazing what a little cornstarch can do!
How to Store and Reheat It
Leftover crockpot chicken with cashew nuts will be good for about 4 days in an airtight container in the refrigerator. Make sure you let it cool completely before storing else the cashews might get soggy. They will get a bit softer anyway if you refrigerate the dish and then reheat it. To add a bit more crunch you could throw in a few more cashews before reheating it.
You can reheat this in the microwave or in a pan on the stove, as you prefer.
Easy Slow Cooker Chicken Recipe FAQs
This Chinese chicken recipe with cashews is good paired with rice. Boiled rice works well or you could make fried rice if you prefer, adding in an egg, some peas and soy sauce. Either brown or white rice would work. Another option is cauliflower rice (which is also lower in carbs of course).
Since sugar snaps are the only vegetable in this slow cooker cashew chicken with snap peas, you might like to serve a vegetable on the side either with the rice or in place of it. Broccoli would be good or you could have mushrooms or green beans. Maybe you’d prefer a vegetable medley, in which case you can chop various vegetables into more or less equal size pieces. Then simply stir-fry them in a little oil. I like using a range of colours, so perhaps something like broccoli, red bell pepper, onion, mushrooms, and maybe some yellow bell pepper too.
You can make this recipe with cashews or peanuts if you prefer those. Peanuts are technically a legume but they suit a lot of Asian dishes.
This ingredient adds incredible flavour to an easy slow cooker chicken recipe. Gochujang is a type of red chilli paste with savoury, sweet and spicy elements. It’s used lots in Korean cooking. You can sub sriracha instead or, for less of a spicy flavour, just omit it from this crockpot chicken with cashew nuts.
Slow Cooker Cashew Chicken with Snap Peas Recipe
Slow Cooker Cashew Chicken with Snap Peas
- 2 Pounds chicken breast cut into 1” pieces
- 3 Tablespoons cornstarch
- 1 Teaspoon salt
- 1/2 Teaspoon pepper
- 1 Tablespoon olive oil
- 2 Cups snap peas
- 1 Cup cashews divided
Cashew Chicken Sauce
- 3/4 Cup Tamari sauce
- 1/4 Cup rice wine vinegar
- 1/4 Cup sweet chili sauce
- 1 Tablespoon gochujang or sriracha
- 2 Tablespoons ketchup
- 1 Tablespoon hoisin sauce
- 1 Tablespoon ginger grated
- 4 Cloves garlic minced
- 1 Pinch red pepper flakes
- 1 Tablespoon honey
- 1 orange juiced about ¼ cup
- 1 green onion diced
- Heat a frying pan or skillet on the stove over medium high heat.
- Add diced chicken to a bowl with cornstarch, salt, and pepper. Toss to coat
- Add olive oil to the hot pan and swirl to coat. Add chicken and brown for 4 minutes, tossing frequently as it cooks.
- Remove chicken from heat and add to the slow cooker. Chicken should not be fully cooked. Cover and cook on low for 1 hour.
- Add sugar snap peas and half of the cashews to the slow cooker.
- At the one hour mark, prepare the sauce. In a large mixing bowl, combine ingredients for and whisk well.
- Pour cashew sauce into the slow cooker over the chicken, sugar snap peas, and cashews. Toss lightly.
- Cover and cook on low for 6 hours. Add remaining cashews when 30 minutes are remaining.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Better than any takeout chicken I’ve ever tried, slow cooker cashew chicken with snap peas is a real winner. Everything from the moist, golden brown chicken to the crunchy cashews, fresh vegetables and delicious sauce is perfect!