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Slow Cooker Chicken with Cashews Recipe

You can prepare countless types of meals in the slow cooker, including Chinese chicken with cashews. This recipe does require a little work because you need to brown the chicken in the pan first. If you wanted you could just add the chicken raw into the slow cooker, but the sauce may not be as thick when it has finished cooking. The sauce uses delicious Chinese flavors such as soy sauce, rice wine vinegar, garlic, and ginger. The process to preparing this recipe is very easy—the chicken is first coated with flour, browned in the wok or frying pan and then placed into the slow cooker with the sauce and cooked on low for 3-4 hours. This dish goes great when served over white or brown rice. Enjoy. Adapted from 365 Days of Slow Cooking.


(Makes 4 Servings)

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Slow Cooker Chicken with Cashews Recipe

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  • Total Time: 30 minutes


  • 2lbs boneless skinless chicken breasts or thighs (cut into 1” chunks)
  • ¼ cup all-purpose flour
  • ½ teaspoon ground black pepper
  • 1 tablespoon canola oil
  • A ¼ cup of soy sauce
  • 2 tablespoons of rice wine vinegar
  • 2 tablespoons ketchup
  • 1 teaspoon brown sugar
  • 1 garlic clove (minced)
  • ½ teaspoon grated fresh ginger
  • ¼ teaspoon crushed red pepper flakes
  • ½ cup cashews
  • ½ cup green onions (sliced)


  1. Add flour and pepper to a large sealable food storage bag or sealable container. Shake to coat the chicken with the flour mixture. Heat canola oil in a wok or large skillet over medium-high heat. Add the chicken and brown for 2 minutes of each side. Remove from the pan and place the chicken into the slow cooker.
  2. In a small bowl combine soy sauce, ketchup, sugar, garlic, ginger, and red pepper flakes. Mix well. Pour the sauce over the chicken in the slow cooker.
  3. Cover and cook on low for 3 to 4 hours or until the chicken is fully cooked (the internal temperature has reached 165 degrees). Once the chicken has finished cooking add cashews and stir. Serve over rice and top with sliced green onions.
  • Author: Bobby
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Thursday 23rd of January 2014

Hey Maria,

I would think so... the nuts are just on top, not mixed in or anything. I would think it would still be very good even without the nuts.


Friday 25th of January 2013

I can not eat nuts can I still use this dish? I love rice so much.


Thursday 27th of December 2012

Thank you so much!


Wednesday 26th of December 2012

Filip - Yes, you have my permission. If you are going to use my photos, please give me credit in the form of a link to my blog. Thanks.


Wednesday 26th of December 2012

Hi Bobby,

I really love your recipes! Would you mind if I translate some of them into german and publish them on my website?

Best regards, Filip