Introduction

This Slow Cooker Cashew Chicken is a flavorful, easy-to-make dish that fits perfectly into paleo, Whole30, gluten-free, and low-carb diets. Tender chicken simmers in a savory sauce with a subtle kick, finished with crunchy cashews for texture and richness.

A white bowl filled with two main layers: on one side, a smooth and fluffy layer of white rice sprinkled with small green herbs; on the other side, pieces of brown glazed chicken mixed with whole golden cashew nuts, all topped with small green chives. The bowl sits on a white marbled surface scattered with a few loose cashew nuts, with long green chive stems in the background. The colors mainly show white, warm brown, and green. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds boneless skinless chicken breasts, diced into 1 inch pieces
3 tablespoons arrowroot flour, divided
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup coconut aminos
3 tablespoons sugar-free ketchup
3 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons minced garlic
1 tablespoon minced ginger
1 tablespoon coconut sugar*
1 tablespoon honey*
1/2 teaspoon Chinese five-spice powder
1/4 teaspoon crushed red pepper flakes
1 cup unsalted raw cashews
1 tablespoon water

*For Whole30, omit coconut sugar and honey and replace with 3 tablespoons orange juice

Instructions

Step 1: Place the diced chicken into a 6-quart slow cooker. Add 2 tablespoons arrowroot flour, salt, and pepper. Use tongs to toss the chicken until evenly coated with the flour and seasonings.
Step 2: In a separate bowl or large measuring cup, combine coconut aminos, sugar-free ketchup, rice vinegar, sesame oil, minced garlic, minced ginger, coconut sugar (or orange juice for Whole30), honey (omit for Whole30), Chinese five-spice powder, and crushed red pepper flakes. Stir well to combine.
Step 3: Pour the sauce over the coated chicken in the slow cooker. Toss gently to distribute the sauce evenly.
Step 4: Cover and cook on low for 3 to 4 hours. After cooking, add the cashews. In a small bowl, mix the remaining 1 tablespoon arrowroot flour with 1 tablespoon water until dissolved. Pour this mixture into the slow cooker and stir.
Step 5: Replace the lid and cook for another 20 minutes to soften the cashews and thicken the sauce. Serve warm.

Tips & Variations

For a Whole30-compliant version, replace coconut sugar and honey with 3 tablespoons fresh orange juice to keep it naturally sweet.
Use chicken thighs instead of breasts for a juicier, richer flavor.
Add chopped green onions or steamed broccoli for extra color and nutrition.
If you prefer a thicker sauce, mix an additional teaspoon of arrowroot flour with water and stir in during the last 10 minutes of cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat or in the microwave to maintain the sauce’s texture. Cashews may soften slightly but will stay flavorful.

How to Serve

The image shows a white bowl filled with a dish made of golden brown, glossy cooked chicken pieces mixed with whole cashews, all coated in a shiny sauce, placed on one side of the bowl. On the other side, there is a portion of white rice with small bits of green herbs mixed in, giving it a light green speckled look. The bowl rests on a white marbled surface, and the food looks warm and freshly cooked. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe in an Instant Pot?

Yes, you can cook the chicken on the manual or pressure setting for about 10 minutes, followed by a natural pressure release. Add cashews and arrowroot slurry after cooking, then use the sauté function to thicken the sauce for a few minutes.

What can I substitute for arrowroot flour?

You can use tapioca starch or cornstarch as a thickener in equal amounts if arrowroot flour is unavailable, though arrowroot provides a slightly clearer sauce.