Skip the takeout and let your slow cooker do the work. This sweet cashew chicken is tender, saucy, and full of warm, familiar flavors. The sauce leans sweet with just enough savoriness to keep things balanced, and the cashews add the perfect crunch.

It’s a low-effort, big-reward kind of meal that fits busy weeknights and relaxed weekends alike. Serve it over rice, tuck it into lettuce cups, or enjoy it as is—it’s a crowd-pleaser either way.

What Makes This Special

This version keeps the spirit of classic cashew chicken but makes it simpler and sweeter, with a set-it-and-forget-it method. You get juicy chicken pieces that soak up a glossy, clingy sauce while staying fork-tender.

The slow cooker builds flavor over time, and a quick finish on the stovetop or in the slow cooker thickens the sauce to restaurant style. It’s also customizable, so you can tweak the sweetness, add vegetables, or spice it up without fuss.

Close-up detail shot of slow cooker cashew chicken

What You’ll Need

2 pounds boneless, skinless chicken breasts (or thighs), cut into bite-size pieces
1/2 cup low-sodium soy sauce
1/3 cup honey (or brown sugar for a deeper caramel flavor)
1/4 cup ketchup (adds body and tang)
2 tablespoons rice vinegar (or apple cider vinegar)
2 tablespoons hoisin sauce (optional, for extra depth)
3 cloves garlic, minced
1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
1 teaspoon toasted sesame oil
1/4–1/2 teaspoon red pepper flakes (optional, for heat)
1/2 cup low-sodium chicken broth
2 tablespoons cornstarch + 2 tablespoons water (slurry for thickening)
1 to 1 1/4 cups roasted, unsalted cashews (whole or halves)
2 cups bell peppers, chopped (optional, any color)
2–3 green onions, sliced, for garnish
Sesame seeds, for garnish (optional)
Cooked rice or cauliflower rice, for serving

How To Make This Slow Cooker Cashew Chicken

Prep the chicken: Trim and cut chicken into 1-inch pieces. Pat dry with paper towels for better browning and texture.
Make the sauce: In a bowl, whisk together soy sauce, honey, ketchup, rice vinegar, hoisin (if using), garlic, ginger, sesame oil, red pepper flakes, and chicken broth.
Load the slow cooker: Add chicken to the slow cooker.
Pour the sauce over the top and toss to coat. If adding bell peppers, stir them in now for soft, saucy peppers; or save them for later if you prefer them crisp-tender.
Cook low and slow: Cover and cook on Low for 3–4 hours or High for 1.5–2 hours, until the chicken is cooked through and tender. Avoid overcooking to keep the chicken juicy.
Thicken the sauce: Stir together cornstarch and water.
Uncover the slow cooker, stir in the slurry, and cook on High for 15–20 minutes until the sauce thickens. If you held back the bell peppers, add them now so they soften slightly as the sauce thickens.
Add the cashews: Stir in cashews during the last 10 minutes so they warm and soak up flavor but stay crunchy. Reserve a few for topping.
Taste and adjust: Add a splash of vinegar for brightness, more honey for sweetness, or soy sauce for salt.
Balance is key.
Serve: Spoon over hot rice, sprinkle with green onions and sesame seeds, and finish with extra cashews for crunch.

Storage Instructions

Refrigerator: Cool completely, then store in an airtight container for up to 4 days. Keep cashews separate if you want them to stay crunchy.
Freezer: Freeze the chicken and sauce (without cashews) for up to 3 months. Thaw overnight in the fridge, reheat gently, then stir in fresh cashews before serving.
Reheating: Warm on the stovetop over medium-low heat with a splash of water to loosen the sauce.
Add fresh green onions and cashews at the end.

Cooking process of slow cooker cashew chicken

Benefits of This Recipe

Hands-off cooking: The slow cooker does the heavy lifting, freeing you up for everything else.
Balanced flavor: Sweet, savory, tangy, and a little toasty from sesame oil and cashews.
Versatile: Works with chicken breasts or thighs, and welcomes vegetables like peppers, broccoli, or snap peas.
Meal-prep friendly: Stores and reheats well, making it great for lunches and weeknight dinners.
Family-approved: The sweetness makes it approachable, and you can control the heat.

What Not to Do

Don’t skip the cornstarch slurry: It’s the key to a glossy, clingy sauce that coats the chicken and rice.
Don’t add raw cashews too early: They’ll get soggy. Add roasted cashews near the end for crunch.
Don’t overcook the chicken: Even in a slow cooker, small pieces can dry out if left too long.
Don’t use regular soy sauce without tasting: It can make the dish too salty. Low-sodium is safer, then adjust at the end.
Don’t overcrowd with too many veggies at the start: They release water and can thin the sauce.
Add sturdier ones early and delicate ones later.

Alternatives

Protein swaps: Use chicken thighs for extra tenderness, or try turkey or tofu (press tofu well and skip long cooking; add in the last hour).
Sweetener options: Swap honey for brown sugar, maple syrup, or a mix. Brown sugar gives a deeper, molasses-like note.
Gluten-free: Use tamari or certified gluten-free soy sauce, and check labels on hoisin and ketchup.
Veggie add-ins: Bell peppers, broccoli florets, carrots, sugar snap peas, or baby corn. Add broccoli and snap peas in the last 30 minutes to keep them crisp.
Spice level: Increase red pepper flakes, add sriracha, or stir in chili crisp at the end for heat and texture.
No slow cooker: Simmer in a large skillet.
Brown chicken in a little oil, add sauce, cook until done, then thicken with slurry. Stir in cashews and serve.

Final dish presentation of slow cooker cashew chicken

FAQ’s For Slow Cooker Cashew Chicken

Can I make this ahead?

Yes. Combine the sauce ingredients and cut the chicken up to a day ahead.

In the morning, add everything to the slow cooker. The cooked dish also reheats well, so you can make it fully and store for a few days.

How do I keep the cashews crunchy?

Use roasted, unsalted cashews and add them during the last 10 minutes of cooking. If you’re reheating leftovers, keep a fresh handful aside and add them right before serving.

Is this very sweet?

It’s pleasantly sweet, balanced with soy sauce and vinegar.

If you prefer less sweetness, start with 1/4 cup honey and add more to taste at the end.

Can I use frozen chicken?

For food safety and texture, it’s best to thaw chicken before adding it to the slow cooker. Frozen chicken can release too much liquid and may cook unevenly.

What can I serve with it besides rice?

Try quinoa, brown rice, cauliflower rice, or noodles. Steamed broccoli or a simple cucumber salad also pairs nicely with the sweet sauce.

How do I fix a thin or bland sauce?

Thicken with an extra teaspoon of cornstarch mixed in water and cook on High for 5–10 minutes.

For flavor, add a splash of soy for salt, vinegar for brightness, or honey for sweetness. A drizzle of sesame oil at the end adds richness.

Can I double the recipe?

Yes, as long as your slow cooker is no more than two-thirds full. You may need to extend the cooking time slightly and stir once midway to ensure even cooking.

In Conclusion

Sweet Slow Cooker Cashew Chicken is the kind of recipe that makes dinner feel effortless.

It’s simple, flexible, and consistently tasty, with a sauce that clings and cashews that crunch. Keep the ingredients on hand, and you’ll have a reliable favorite you can adjust to any mood or weeknight. Serve it hot, sprinkle on the green onions, and enjoy that takeout vibe—no delivery fee required.