Slow cooker cashew chicken

    2 hours 18 min

    Chicken cooked in a flavourful garlic, ginger and chilli sauce with cashew nuts. A slow cooker dish the whole family will love!

    4 people made this

    Serves: 6 

    • 2 tablespoons cornflour
    • 1 teaspoon freshly ground black pepper
    • 900g boneless skinless chicken breasts, cut into 3cm pieces
    • 1 tablespoon rapeseed oil
    • 125g roasted unsalted cashews
    • 180ml low salt soy sauce
    • 80ml rice wine vinegar
    • 5 tablespoons tomato ketchup
    • 3 tablespoons sweet chilli sauce
    • 2 tablespoons dark brown sugar
    • 5 cloves garlic, minced
    • 1 tablespoon grated fresh ginger
    • 1/2 teaspoon crushed chilli flakes
    • 2 teaspoons toasted sesame oil
    • 4 spring onions, sliced diagonally

    Prep:10min  ›  Cook:2hr8min  ›  Ready in:2hr18min 

    1. Combine cornflour and black pepper in a resealable food bag. Add chicken pieces and shake bag to coat with cornflour mixture.
    2. Heat oil in pan over medium-high heat. Brown chicken about 2 minutes on each side. Transfer to a slow cooker.
    3. Combine cashews, soy sauce, rice vinegar, ketchup, sweet chilli sauce, brown sugar, garlic, ginger, crushed chilli flakes and sesame oil in a bowl. Pour over chicken.
    4. Cover with lid and cook on Low until flavours are well combined and chicken is cooked through, about 2 hours. Garnish with spring onions.


    Cashews will be softer if you add them in the beginning of the cooking process. If you like the cashews to have more of a crunch, add them right before serving.

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