Slow Cooker Cashew Chicken

Ingredients

For the chicken & sauce:

• 1.5 lbs (680g) boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
• ½ cup low-sodium soy sauce (or tamari for gluten-free)
• ¼ cup rice vinegar (unseasoned)
• 3 tbsp honey (or brown sugar)
• 2 tbsp hoisin sauce (optional, but recommended)
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
• ½ tsp black pepper
• ¼ tsp red pepper flakes (optional, for heat)
• 2 tbsp cornstarch + 3 tbsp water (slurry for thickening)

Add at the end:

• 1 cup raw cashews (unsalted preferred)
• 2 green onions, sliced (for garnish)
• 1 tbsp sesame seeds (optional)

Instructions

1. Prepare the sauce (5 mins)

1. In a medium bowl, whisk together the soy sauce, rice vinegar, honey, hoisin sauce, minced garlic, grated ginger, black pepper, and red pepper flakes.

2. Combine in slow cooker (2 mins)

1. Place the cubed chicken into the bottom of a 4-6 quart slow cooker. Pour the sauce mixture over the chicken and stir to coat evenly.
2. No need to brown the chicken first – it will cook perfectly and stay tender.

3. Cook (2-3 hours)

1. Cover and cook on:
2. HIGH for 2 hours, OR
3. LOW for 3 hours
4. The chicken is done when it reaches an internal temperature of 165°F (74°C) and is fork-tender.

4. Thicken the sauce (5 mins, Low intensity)

1. In a small bowl, mix the cornstarch and cold water to form a smooth slurry. Uncover the slow cooker and switch it to HIGH . Pour in the cornstarch slurry while stirring gently. Cook for another 10–15 minutes, uncovered, until the sauce thickens to a glossy glaze.

5. Add cashews & finish (2 mins)

1. Turn off the slow cooker. Stir in the raw cashews (they will soften slightly but stay crunchy). If you use roasted cashews, add them just before serving to keep them extra crisp.

6. Garnish & serve

1. Sprinkle with sliced green onions and sesame seeds. Serve immediately over:
2. Steamed jasmine or brown rice
3. Cauliflower rice (low-carb)
4. Lo mein noodles