THE RECIPE JOURNAL · Main Course
Tender Cashew Chicken Made in a Slow Cooker
This easy slow cooker recipe delivers perfectly tender chicken with a deliciously savory cashew sauce. It’s a comforting meal that’s simple to prepare and sure to become a family favorite.
FROM THE KITCHEN • Tender Cashew Chicken Made in a Slow Cooker
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
In a resealable plastic bag, toss the chicken pieces with cornstarch and pepper until they’re well coated. Heat some oil in a skillet over medium-high heat and brown the chicken for about 2 minutes on each side. Once browned, transfer the chicken to your slow cooker or multi-functional pressure cooker.
02
Step 2
In a separate bowl, mix together the cashews, soy sauce, rice vinegar, ketchup, sweet chili sauce, brown sugar, garlic, ginger, red pepper flakes, and sesame oil. Pour this sauce over the chicken in the cooker.
03
Step 3
Close the lid and set the slow cooker to low. Let it cook for around 2 hours, until the chicken is tender and the flavors have melded together nicely. Before serving, sprinkle some chopped green onions on top for a fresh touch.
Why you’ll love it
This dish is wonderfully easy to prepare and packed with flavor. The slow cooker makes the chicken incredibly tender, while the cashews add a delightful crunch. It’s a comforting meal that requires minimal effort but delivers great taste.
How to serve
Serve this dish over steamed jasmine rice or fluffy quinoa to soak up the sauce. A side of steamed broccoli or sautéed snap peas adds a fresh, crisp contrast. Garnish with chopped green onions or fresh cilantro for extra brightness.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the sauce has thickened too much. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
