Slow Cooker Asian Cashew Chicken
Recipe type: Entree
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
A better than takeout Slow Cooker Asian Cashew Chicken will have you making this for the family again and again.
Chicken and Veggies
  • 2 Tbsp. cornstarch
  • 1 tsp. baking soda
  • ¼ tsp. salt and pepper
  • 2 lbs. boneless skinless chicken thighs
  • 2 Tbsp. canola oil
  • 2 stalks celery, diced
  • 1 white onion, chopped
  • 1 green pepper, chopped and added in the end
  • 1 cup roasted cashews and added in the end
  • ½ cup low sodium soy sauce
  • ½ cup low sodium chicken broth
  • 3 Tbsp. honey
  • 2 Tbsp. hoisin
  • 2 Tbsp. Asian sweet chili sauce
  • 1 tsp. sesame oil
  • 3 tsp. garlic, minced
  • 2 tsp. ginger, minced
  • Large pinch red pepper flakes or to taste
Late additions and garnishes
  • 2 Tbsp. cornstarch
  • 2 Tbsp. cold water
  • Sesame seeds
  • Green onion, sliced
  • Cooked rice
  1. Cut chicken into bite sized pieces and set aside. In a large zipper plastic bag add half the cornstarch, baking soda, salt and pepper. Shake in half the chicken. Remove and repeat until all is well coated. Set aside.
  2. In a fry pan heat 1 Tbsp. canola oil and saute the onion and celery on medium high. Remove when onion is translucent. Add more oil and cook chicken in two batches to brown, using a small amount more oil if needed.
  3. Whisk together the sauce ingredients. Add the chicken, onions, celery and sauce to the Hamilton Beach Slow Cooker. Cover and cook on low for 3 hours. About ½ hour before the meal is finished whisk the corn starch with the cold water and add to the slow cooker. Add in the green peppers and cashews. Turn the slow cooker to high and let cook for 30 minutes or until bubbling and thickened. Adjust seasoning.
  4. Serve garnished with sesame seeds, green onions and accompanied by rice.
Recipe by Noshing With the Nolands at