Slow Cooker Kickin’ Cashew Chicken
2x the delicious servings!
- Soy
- Wheat
- Tree Nuts
We all know the slow cooker is a game-changer for big-batch, make-ahead, easy-peasy meals. Case in point? This savory, orange-scented shredded chicken with snow peas that bubbles away happily in a combination of hoisin, soy sauce, onion, and sweet chili sauce. Serve this savory, sweet, and spicy sensation over fluffy jasmine rice, sprinkle with crunchy cashews, and watch your hungry crowd devour it—or save it for yourself and eat like a royal all week long!
Ingredients
1 tablespoon
Cornstarch
5 teaspoon
Rice Wine Vinegar
2 ounce
Sweet Thai Chili Sauce
1 unit
Onion
4 ounce
Snow Peas
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1 unit
Ketchup
2 teaspoon
Honey
20 ounce
Chicken Cutlets
1 unit
Orange
1 ounce
Cashews
(Contains: Tree Nuts)
1.5 cup
Jasmine Rice
2 teaspoon
Garlic Powder
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Halve orange. Halve, peel, and dice onion into large chunks. Trim and remove strings from snow peas if necessary (refrigerate until ready to use in Step 4).
• In a medium microwave-safe bowl, whisk together soy sauce, chili sauce, hoisin, ketchup, vinegar, honey, cornstarch, and juice from orange. • Microwave until warmed through and slightly thickened, 30 seconds.
• Pat chicken* dry with paper towels. • In a 5- to 6-quart slow cooker, combine chicken and onion; season with garlic powder, salt, and pepper. Add soy mixture and stir to combine. TIP: If you like, rinse out bowl used for sauce to reuse in the next step. • Cover and cook on high until chicken is cooked through and tender, 2 hours.
• Remove chicken from slow cooker; transfer to a second medium bowl. Shred chicken using two forks. TIP: You can gently shred the chicken directly in slow cooker. Just be careful—it’ll be hot! • Return shredded chicken to slow cooker along with snow peas; season snow peas with salt and stir to combine. • Cover and cook on high until snow peas are crisp-tender and flavors meld, 20-25 minutes.
• Meanwhile, in a large pot, combine rice, 2¼ cups water (4¼ cups for 8 servings), and a big pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• Divide rice between shallow bowls. Top with chicken and snow peas and sprinkle with cashews. TIP: You can also transfer rice, chicken and snow peas, and cashews to separate serving bowls and serve family style.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it tasty, while others felt it lacked spice or had conflicting flavors. Consider adjusting seasoning to taste.
- Ease of prep: Many appreciated the convenience of slow cooking, though some felt it had too many steps for a crockpot recipe.
- Suggestions: Try adding more vegetables like carrots and peppers. Consider cubing the chicken instead of shredding for better texture.
- Leftovers: Great for meal prep, with plenty for future meals. Some found the large portion size perfect for their needs.
- Texture: A few noted the chicken was dry; cooking on medium heat for longer might help lock in moisture.
