This Slow Cooker Cashew Chicken is the ultimate “set it and forget it” meal that rivals any takeout spot. The chicken becomes incredibly tender while soaking up a rich, savory-sweet glaze made from soy sauce, brown sugar, and ginger. By cooking it low and slow, the flavors develop a depth you just can’t get from a quick stir-fry.
The best part? You control the quality of the ingredients. No excessive oil or hidden additives—just wholesome chicken, crunchy cashews, and a sauce so good you’ll want to drizzle it over everything.
Ingredients You Will Need
To get that authentic, glossy sauce and perfectly textured chicken, gather these pantry staples and fresh items:
The Main Components:
-
Chicken: 2 lbs boneless skinless chicken breasts, cut into 1-inch bite-sized pieces.
-
Cashews: 1 cup unsalted roasted cashews (add these at the very end to keep them crunchy).
-
Cornstarch: 1/4 cup for coating the chicken (this helps the sauce thicken as it cooks).
-
Black Pepper: 1/2 teaspoon for seasoning.
-
Canola or Vegetable Oil: 1 tablespoon (optional, for a quick sear).
The Signature Sauce:
-
Soy Sauce: 1/2 cup (low sodium is recommended).
-
Rice Vinegar: 1/4 cup for a bright, tangy balance.
-
Brown Sugar: 1/4 cup (packed) for that classic sweetness.
-
Sesame Oil: 1 tablespoon for a nutty aroma.
-
Fresh Ginger: 1 tablespoon, grated or finely minced.
-
Garlic: 3 cloves, minced.
-
Red Pepper Flakes: 1/2 teaspoon (adjust based on your heat preference).
