Spicy Cashew Chicken

READY IN: 6hrs 20mins
Recipe by JillAZ

From the Southwest Slow cooker

Top Review by Podkayne

This recipe didn't work for me at all. As I assembled the ingredients, my instinct was to throw in some crushed tomatoes, but I thought I'd give the recipe a shot as written. I should have listened to my intuition. As I feared, it was far too dry—maybe it should call for sun-dried tomatoes packed in oil? My jicama slices came out crunchy. They would have been better cut into matchsticks instead of slices. The chipotles really should be chopped or pureed; cooked whole, they look too much like the sun-dried tomatoes, and it is startling and unpleasant to mistake one for the other! I also didn't feel like the cashews added much to this dish. I might use this as an inspiration for a spicy chicken stew, but if I make it again it will be heavily modified!

Ingredients Nutrition


  1. Cut chicken into 1/2 inch cubes.
  2. Heat some olive oil in a skillet and lightly brown chicken cubes.
  3. Add all ingredients except cashews and cilantro to slow cooker.
  4. Cover and cook for 5-6 hours on low.
  5. Serve over rice and garnish with the chopped cashews and cilantro.

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