Slow Cooker Spicy Veggie Cashew Chicken is a vibrant, wholesome take on a takeout favorite — made right in your crockpot. This dish brings together tender chunks of chicken, crisp bell peppers and zucchini, and roasted cashews, all tossed in a savory-spicy Asian-inspired sauce. It’s a summer-friendly meal that’s full of bold flavor, nourishing ingredients, and effortless preparation — perfect for easy dinners or healthy weekly meal prep.

Why You’ll Love This Recipe

This dish is a total crowd-pleaser, balancing clean eating with deep, satisfying flavor. Here’s why it’s sure to become a regular in your meal rotation:

A healthier alternative to traditional takeout
Packed with summer vegetables and protein
Slow cooker convenience with under 15 minutes of prep
Naturally dairy-free and easy to make gluten-free
Ideal for meal prepping or weeknight dinners
Bold flavor with just the right amount of spice

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 1/2 lbs boneless, skinless chicken breast, cut into bite-sized pieces
1 red bell pepper, chopped
1 zucchini, sliced into half moons
1/2 cup cashews (raw or lightly roasted)
3 dried red chilies (optional for spice)
3 tablespoons low-sodium soy sauce
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
1 tablespoon honey or maple syrup
1 teaspoon toasted sesame oil
2 cloves garlic, minced
1-inch piece fresh ginger, grated
1 tablespoon cornstarch + 2 tablespoons water (slurry)
1 tablespoon sesame seeds
2 green onions, chopped (for garnish)

Directions

Add chicken, soy sauce, hoisin sauce, rice vinegar, honey (or maple syrup), sesame oil, garlic, and ginger to the slow cooker. Stir to coat the chicken evenly.
Cover and cook on low for 4 hours or high for 2 hours, until the chicken is tender.
In the final 30 minutes of cooking, add chopped bell pepper, zucchini, cashews, and dried chilies if using. Stir well.
If the sauce needs thickening, stir in the cornstarch slurry and cook uncovered for the last 10–15 minutes, until the sauce reaches your desired consistency.
Serve hot, garnished with sesame seeds and chopped green onions. Pair with rice, noodles, or lettuce wraps.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 4 hours (low)
Total Time: 4 hours 15 minutes
Servings: 4 servings
Calories per Serving: 360 kcal

Variations

Vegetarian Version: Substitute chicken with cubed tofu or tempeh and reduce cooking time.
Extra Crunch: Add chopped water chestnuts or snap peas in the final 30 minutes.
Make it Gluten-Free: Use gluten-free soy sauce or tamari and check the hoisin sauce label.
Boost the Heat: Add chili garlic sauce, more dried chilies, or a dash of sriracha.
More Veggies: Try adding mushrooms, baby corn, or shredded carrots for variety.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a skillet or microwave, adding a splash of water if the sauce has thickened too much.
This dish also freezes well for up to 2 months — store in freezer-safe containers and thaw overnight in the fridge before reheating.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless thighs work well and will stay juicy after long cooking times.

Will the vegetables get mushy in the slow cooker?

No — because they’re added in the last 30 minutes, they stay crisp-tender.

Can I omit the cashews?

Yes, but they add a nice crunch. For a nut-free version, try sunflower seeds or omit altogether.

Is this recipe spicy?

It’s mild by default. The dried chilies add optional heat. Adjust to your preference.

What should I serve this with?

Serve over jasmine rice, brown rice, rice noodles, or even in lettuce wraps for a lighter option.

Can I prep this the night before?

Yes, combine the chicken and sauce ingredients in the slow cooker insert and refrigerate overnight. Start cooking the next day.

What’s the best hoisin sauce to use?

Look for one with minimal added sugar and no MSG for the healthiest option.

Can I skip the cornstarch?

Yes, but your sauce will be thinner. Alternatively, mash a few cashews into the sauce to thicken naturally.

How can I make this lower in carbs?

Serve over cauliflower rice and use less honey or a low-carb sweetener substitute.

Is this good for meal prep?

Absolutely! It keeps well, reheats beautifully, and pairs with a variety of grains or greens.

Conclusion

Slow Cooker Spicy Veggie Cashew Chicken is a flavorful, nutritious alternative to takeout that’s perfect for busy summer evenings. With its bold sauce, crunchy cashews, and tender veggies, every bite is a satisfying blend of texture and taste. Plus, it’s easy to customize, prep-friendly, and made entirely in your slow cooker. Healthy comfort food has never been so simple.

Slow Cooker Spicy Veggie Cashew Chicken

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This Slow Cooker Spicy Veggie Cashew Chicken is a bold and healthy take on a takeout classic — packed with juicy chicken, crisp-tender zucchini and bell peppers, and toasted cashews in a savory-sweet, spicy Asian-inspired sauce. Perfect for summer, this veggie-packed crockpot meal is light, easy, and bursting with flavor.

Author: Asma
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Yield: 4 servings
Category: in Course / Crockpot / Healthy Meals
Method: Slow Cooking
Cuisine: Asian-Inspired / Fusion
Diet: Gluten Free

Instructions

In the slow cooker, combine chicken, soy sauce, hoisin, vinegar, honey, sesame oil, garlic, and ginger. Stir to evenly coat.
Cover and cook on low for 4 hours or high for 2 hours.
In the final 30 minutes, add bell pepper, zucchini, cashews, and dried chilies (if using). Stir to combine.
If sauce is too thin, mix cornstarch with water and stir into the slow cooker. Cook uncovered for 10–15 minutes to thicken.
Sprinkle with sesame seeds and chopped green onions before serving.

Notes

Use gluten-free tamari instead of soy sauce for a gluten-free version.
Swap zucchini for snap peas or broccoli for variation.
Great served over steamed rice, cauliflower rice, or quinoa.
Add extra dried chilies or red pepper flakes for more heat.