Slow Cooked Chicken With Cashew Nuts

Submitted by Laura Ivaniva

Slow Cooked Chicken With Cashew Nuts

4 from 1 vote
Serving: 4
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes


  • 1kg of chicken breast
  • 1/2 cup of unsalted cashew nuts
  • 1/2 a Teaspoon of chilli flakes
  • 3 tablespoons of rice wine vinegar
  • 1/4 cup soy sauce
  • 1/2 teaspoon of fresh grated ginger
  • 1 1/2 tablespoons crushed garlic
  • 1/4 cup of plain flour
  • 1 table spoon of brown sugar
  • 1/2 teaspoon of black pepper
  • 1 red capsicum
  • 1 red onion


  • Cut up chicken into thick strips.
  • Place chicken strips into a bag or bowl add flour and pepper shake or mix until chicken is coated.
  • Pop the chicken into a pan with some oil and cook it until the outside is golden. (doesn’t need to be cooked through)
  • Place chicken into slow cooker, add all of the other ingredients (except cashews, red onion and red capsicum) and give it a good mix. I then added about 1 cup of water, mixed it again and turned on at low heat.
  • I mixed it about once or twice per hour for approximately 5 hours adding water throughout the day as we like a nice sauce with our food.
  • About an hour before you are ready to serve chop up one red capsicum and one red onion, lightly cook in a frying pan then added to the slow cooker.
  • Right before I served it up I added the cashew nuts and that was it!!
  • You can obviously change this and add some extra vegetables but as the dish already had a lot of flavour I wanted to keep it simple.
  • Enjoy!!

4 thoughts on “Slow Cooked Chicken With Cashew Nuts”

  1. I omitted the chilli & roasted the cashews to add on plates once served.

    Loved this differently a favorite in our house now

  2. Lesson to learn – read everything first – when it said add everything – I did, cashews, capsicum and red onion – you add them at the end not when it says to add everything just after browning the chicken – should still taste great though – let’s see ?

  3. 4 stars
    Glad I read the comment above or I may have misread the recipe too. I added broccoli and cauliflower because I had excess in the fridge. I halved the amount of chicken as there was only two of us for dinner and there was still leftovers with ample sauce. It was an ok dish I am hoping the flavours developed overnight so when I go for leftovers out of the freezer I will love it.

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