Slow Cooker Cashew Chicken


Units Scale
  • 2 pounds boneless, skinless chicken breasts, cubed
  • 2 tablespoons all-purpose flour
  • 2 tablespoons corn starch
  • 1/4 teaspoon black pepper
  • Pinch of salt
  • 1 tablespoon canola oil
  • 5 tablespoons soy sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon light brown sugar
  • 1 tablespoon rice wine vinegar
  • 2 garlic cloves, minced
  • 1/4 teaspoon sesame oil
  • 1/4 teaspoon Sriracha or to taste
  • 1/8 teaspoon ground ginger
  • 1/2 cup whole raw cashews
  • 2 tablespoons chopped scallions
  • Steamed broccoli for serving (optional)
  • Cooked rice for serving


  1. Add chicken, flour, corn starch, salt and pepper to a large resealable bag. Seal bag, and toss to coat evenly.
  2. Heat oil in a large skillet over medium heat. Add chicken and cook for a few minutes per side until it starts to brown.
  3. Place chicken in slow cooker.
  4. In a medium bowl mix soy sauce, tomato paste, brown sugar, vinegar, garlic, sesame oil, Sriracha and ground ginger until combined.
  5. Pour over chicken and toss to coat.
  6. Cover and cook on low for about 4-5 hours until chicken is cooked thoroughly.
  7. Stir in cashews and cook for about 20 minutes longer.
  8. Before serving, garnish with chopped scallions. Serve over rice and with broccoli if desired.


You can omit tossing the chicken in the flour/corn starch mixture if you would like. Just season cubed chicken with salt and pepper and place in the slow cooker. Mix with sauce and cook on low for about 5 hours until thoroughly cooked. Add in cashews 20 minutes before serving. The chicken won’t have a crispy outside but it is still very good.