Slow Cooker Cashew Chicken
Some recipes are just made for busy days, and Slow Cooker Cashew Chicken has become one of my favorites. I love being able to put everything together in the morning and come back later to a dinner that smells like I spent hours in the kitchen.
I tried this recipe with my family last weekend after a friend recommended making cashew chicken in the slow cooker. I was a little unsure whether the chicken would stay tender, but it turned out beautifully.
The chicken cooked slowly in a savory garlic-ginger sauce, and I added crunchy cashews and colorful vegetables near the end. When I lifted the lid, the aroma was incredible. Everyone gathered around the kitchen before I had even finished setting the table!
It was comforting, flavorful, and so easy. Now it’s one of those recipes I reach for when I’m tired, busy, or simply want a relaxed weekend dinner without standing over the stove.
Why You’ll Love It
Tender slow-cooked chicken
Savory, slightly sweet sauce
Crunchy roasted cashews
Easy one-pot preparation
Great for busy weeknights
Family-friendly
Excellent for meal prep
Easy to make diabetes-conscious
Ingredients
For the Chicken
1½ lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 tablespoon olive oil
1 red bell pepper, sliced
1 cup broccoli florets
½ small onion, sliced
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
¾ cup unsalted roasted cashews
2 green onions, sliced
For the Sauce
⅓ cup low-sodium soy sauce
¼ cup low-sodium chicken broth
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon honey
1 tablespoon natural peanut butter
1 teaspoon cornstarch
½ teaspoon black pepper
¼ teaspoon red pepper flakes, optional
Instructions
1. Prepare the Chicken
Place the chicken pieces in the slow cooker.
Add the bell pepper, onion, garlic, and ginger.
2. Make the Sauce
In a small bowl, whisk together the soy sauce, chicken broth, rice vinegar, sesame oil, honey, peanut butter, cornstarch, and black pepper.
Pour the sauce over the chicken and vegetables.
Stir gently to coat everything.
3. Slow Cook
Cover and cook on:
LOW for 3½–4½ hours, or
HIGH for 2–3 hours
Cook until the chicken reaches 165°F (74°C) internally.
Avoid cooking the chicken much longer than necessary, especially if using chicken breast.
4. Add the Broccoli
Add the broccoli during the final 20–30 minutes of cooking so it stays vibrant and doesn’t become overly soft.
5. Add the Cashews
Stir in about half of the cashews during the final 10 minutes.
Reserve the rest for topping so you get plenty of crunchy texture.
6. Finish & Serve
Taste the sauce and adjust the seasoning if needed.
Top with the remaining cashews and sliced green onions.
Serve warm.
My Tips for the Best Slow Cooker Cashew Chicken
Use chicken thighs for extra tenderness.
They stay especially juicy during slow cooking.
Don’t add all the cashews at the beginning.
They can become soft. Adding some near the end keeps them crunchy.
Don’t overcook the chicken.
Slow cookers vary, so start checking around the earliest suggested cooking time.
Add broccoli later.
This keeps the vegetables from becoming mushy.
Use unsalted cashews.
The soy sauce already provides plenty of salt.
Diabetes-Conscious Version
Cashew chicken can be adapted for a diabetes-conscious meal.
Use low-sodium soy sauce.
Reduce or omit the honey.
Use unsweetened natural peanut butter.
Increase broccoli, bell peppers, mushrooms, or zucchini.
Serve over cauliflower rice instead of white rice.
Keep the cashew portion moderate since nuts are calorie-dense.
For a lower-carbohydrate sauce, simply leave out the honey and add a little extra rice vinegar, garlic, ginger, and lime juice for flavor.
Mediterranean-Inspired Twist
For a Mediterranean-inspired version, use olive oil as the main oil and swap the soy-based sauce for:
Lemon juice
Garlic
Oregano
Extra virgin olive oil
A little Dijon mustard
Black pepper
Serve the chicken and vegetables over quinoa or cauliflower rice and finish with fresh parsley.
Easy Variations
Spicy Cashew Chicken
Add extra red pepper flakes or sliced fresh chili.
Vegetable Cashew Chicken
Add mushrooms, snow peas, zucchini, or extra broccoli.
Honey-Lime Cashew Chicken
Add fresh lime juice and a little lime zest to the sauce.
Low-Carb Cashew Chicken
Skip the honey and serve over cauliflower rice.
Chicken Thigh Version
Use boneless, skinless thighs for a richer, more tender result.
What to Serve With It
I love serving this with:
Cauliflower rice
Brown rice
Quinoa
Steamed broccoli
Cucumber salad
Sautéed greens
Roasted vegetables
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for 3–4 days.
Reheat gently in a skillet or microwave until hot.
Keep extra cashews separate and sprinkle them on after reheating so they remain crunchy.
Prep Time
15 minutes
Cook Time
3½–4½ hours on LOW
Total Time
About 4 hours
Servings
4
Nutrition Facts
Approximate per serving, without rice:
Calories: 420
Protein: 39g
Carbohydrates: 18g
Fat: 23g
Fiber: 3g
Sugar: 7g
Sodium: 650mg
Nutrition is approximate and will vary depending on the chicken cut, cashews, sauce ingredients, and portion sizes.
Frequently Asked Questions
Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs are an excellent choice and tend to stay very tender.
Can I use frozen chicken?
For food safety, it’s best to thaw the chicken completely in the refrigerator before adding it to the slow cooker.
Can I make this without honey?
Absolutely. You can omit it or use a small amount of an appropriate sugar-free sweetener if desired.
Can I use other vegetables?
Definitely. Broccoli, mushrooms, zucchini, snow peas, carrots, and bell peppers all work well.
Is cashew chicken diabetes-conscious?
It can be adapted. The chicken and vegetables provide protein and fiber, while the sauce, cashews, and rice can contribute carbohydrates. Reducing added sweeteners, choosing plenty of non-starchy vegetables, and serving it with cauliflower rice can make it easier to fit into a diabetes-conscious eating pattern.
Can I freeze the leftovers?
Yes. Freeze the cooked chicken and sauce in an airtight container for up to 2–3 months. Add fresh cashews after reheating for the best texture.