Step 1

Whisk the honey, vinegar, tomato paste, oyster sauce, cornstarch, sesame oil, garlic, ginger, chili-garlic sauce if using, salt, and pepper together in a 3 1/2- to 4 1/2-quart slow cooker. Add the chicken and toss to coat.

Step 2

Cover and cook on the LOW setting until the chicken registers 160°F on an instant-read thermometer, about 2 hours.

Step 3

Stir in the carrot, cashews, snow peas, broccoli, and bell pepper. Cover and continue cooking on the LOW setting until the vegetables are crisp-tender, about 30 minutes more. Stir to evenly distribute the sauce, coating the chicken, vegetables, and cashews. Serve over steamed white, brown, or cauliflower rice.