Prepare the Chicken: Place the chicken breasts (or thighs) into the slow cooker.
Make the Sauce: In a bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, ginger, red pepper flakes (if using), and chicken broth until well combined.
Cook: Pour the sauce over the chicken in the slow cooker, ensuring the chicken is fully covered. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is fully cooked and tender.
Shred the Chicken: Once the chicken is cooked through, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
Thicken the Sauce: In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Stir the slurry into the slow cooker and cook on high for an additional 15-20 minutes, or until the sauce has thickened to your liking.
Add Cashews: Stir in the roasted cashews and cook for an additional 5 minutes to warm them through.
Serve: Serve the cashew chicken over cooked rice and garnish with chopped green onions.
