Slow Cooker Cashew Chicken

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Skip the restaurant takeout craving and let your slow cooker do all the work with this saucy cashew chicken recipe. Tender chicken soaks up a tangy salty sweet sauce that is perfect over a mound of hot rice and the crunch of roasted cashews adds that crave-worthy finish you know from your favorite Chinese spot. I started making this version after a friend brought it to a potluck and our family was instantly hooked

My family calls this their rainy night comfort dish and when it is bubbling away in the kitchen all afternoon the aroma alone gets everyone excited for dinner

Ingredients

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• Boneless skinless chicken breasts: for lean protein and juicy texture look for chicken that is firm and pink
• Roasted unsalted cashews: for crunch and roasted flavor choose whole or halves and avoid any with stale smell
• Soy sauce or tamari: to bring umami depth and saltiness try low sodium if you prefer less salt
• Rice vinegar: which brings bright acidity and balances the richness seek out unseasoned for pure tang
• Chili garlic sauce: adds a kick and gentle heat adjust amount for spice preference pick a jar with vibrant color
• Honey: just enough to sweeten and round out flavors use pure honey for best taste
• Dried ginger: gives warmth and a little bite the fresher the spice jar the better
• Tapioca flour: thickens everything to a glossy sauce and creates a velvety finish any brand works

Step-by-Step Instructions

Chop the Chicken and Add to Slow Cooker:

Cut the chicken breasts into bite sized chunks and spread evenly in your slow cooker then sprinkle in the cashews and make sure they are distributed throughout for even flavor

Mix the Sauce:

Whisk together soy sauce rice vinegar chili garlic sauce honey and dried ginger in a bowl until smooth this sauce forms the backbone of your dish so take time to fully blend

Add the Sauce to the Slow Cooker:

Pour the prepared sauce mixture over the chicken and cashews making sure everything is coated well with a gentle toss you want each piece to soak up the flavors

Thicken the Sauce:

In a small bowl blend the tapioca flour with water until you have a completely smooth slurry then stir this into the slow cooker with everything else this will help your sauce turn thick and glossy as it cooks

Cook:

Snap on the slow cooker lid and choose your time frame high for three hours if you are short on time or low for six hours if you will be out for the day either way the chicken should be fork tender by the end

Serve and Enjoy:

Spoon the chicken and sauce over rice for classic comfort or scoop it into lettuce wraps for a lighter option garnish with extra cashews if you like and dig in

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Soy sauce runs deep in the aroma of this dish and I especially love how the honey melts into the sauce for a little sweet twist My daughter’s favorite part is fishing out the cashews to snack on before dinner even hits the table

Storage Tips

Leftover cashew chicken stays fresh in an airtight container in the refrigerator for up to three days For longer storage transfer cooled chicken and sauce to freezer safe containers and freeze for up to two months Defrost overnight in the fridge and reheat gently until steaming

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Ingredient Substitutions

Swap chicken thighs for breasts if you want extra tenderness or richer taste For a nut free version try sunflower seeds or water chestnuts Rice vinegar can be replaced with apple cider vinegar in a pinch Arrowsroot powder or cornstarch can substitute for tapioca flour use about the same amount

Serving Suggestions

Hot jasmine rice or steamed brown rice is classic For a lighter take serve inside crisp lettuce cups Top with fresh cilantro or a flurry of sliced scallions and maybe a squeeze of lime for extra zing Sometimes I add steamed broccoli or bell peppers to each bowl for color

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Cultural Context

Cashew chicken originated in Chinese American kitchens blending Chinese stir fry techniques with American flavors and loved for its sweet savory sauce This slow cooker version gives busy cooks that restaurant taste with the comfort and ease of home

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well for extra juiciness and richer flavor. Adjust cook time if using larger pieces.

→ Is it possible to make this dish gluten-free?

Absolutely. Substitute soy sauce with tamari or a certified gluten-free alternative to make the dish gluten-free.

→ How can I increase the spiciness?

For a spicier version, add extra chili garlic sauce or sprinkle in some red pepper flakes before cooking.

→ What can I serve alongside this dish?

Serve over steamed jasmine rice, brown rice, or toss with noodles. Add steamed vegetables for a balanced meal.

→ How long do leftovers keep in the fridge?

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat before serving.

→ Can I double the ingredients for more servings?

Yes, feel free to double or triple the quantities. Just use a larger slow cooker for best results.