Slow Cooker Spicy Cashew Chicken | Creme de la Crumb
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Slow Cooker Spicy Cashew Chicken

Savory and spicy slow cooked Asian cashew chicken with minimal prep and the most amazing flavor.
Course Main Course
Cuisine Asian
Keyword cashew, spicy, sweet
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4
Author Tiffany

Ingredients

  • 3-4 boneless skinless chicken breasts, cut into 1 inch pieces
  • 3 tablespoons oil
  • 1 red bell pepper, chopped
  • 1/2 white onion, chopped
  • 2 green onions, chopped
  • 1/3 cup Diamond of California Cashew Halves
  • cooked white or brown rice, for serving

Sauce (see note)

  • 4 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 2 teaspoons rice vinegar
  • 2 teaspoons sugar
  • 1 teaspoon crushed red pepper flakes
  • 4 tablespoons cold water + 2 teaspoons corn starch

Instructions

  • Add oil to a large pan and preheat over medium heat. Add chicken and sauté 1-2 minutes, just long enough to brown the outside. Transfer to slow cooker.
  • Add bell peppers, onions, and green onions to slow cooker.
  • Whisk together soy sauce, fish sauce, rice vinegar, sugar, and red pepper flakes. In another small bowl stir together cold water and corn starch til dissolved. Stir into soy sauce mixture. Pour over chicken and veggies and stir to coat.
  • Cover slow cooker and cook on low for 3-4 hours. About 30 minutes before serving stir in cashews. Serve hot over steamed white or brown rice.

Notes

If you like saucier dishes (like me!) I recommend doubling the sauce portion of the recipe.