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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.

Ingredients

  • 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 tbsp low-sodium soy sauce

  • 2 tbsp hoisin sauce

  • 2 tbsp rice vinegar

  • 1 tbsp honey or maple syrup

  • 1 tsp toasted sesame oil

  • 2 cloves garlic, minced

  • 1-inch piece fresh ginger, grated

  • 1 tbsp cornstarch + 2 tbsp water (slurry for thickening)

  • 1 tbsp sesame seeds

  • 2 green onions, chopped (for garnish)

Instructions

  1. In the slow cooker, combine chicken, soy sauce, hoisin, vinegar, honey, sesame oil, garlic, and ginger. Stir to evenly coat.

  2. Cover and cook on low for 4 hours or high for 2 hours.

  3. In the final 30 minutes, add bell pepper, zucchini, cashews, and dried chilies (if using). Stir to combine.

  4. If sauce is too thin, mix cornstarch with water and stir into the slow cooker. Cook uncovered for 10–15 minutes to thicken.

  5. 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.

 

Find it online: https://yumfoodusa.com/slow-cooker-spicy-veggie-cashew-chicken/