Crockpot Cashew Chicken

By á-17861

Made this a few times! Really good, except I found it a bit on the salty side. Put half the amount of soy sauce in and added a little more brown sugar. I added the sauce at the same time as the chicken, and it turned out awesome! I also cooked the chicken a little longer before adding it to crock-pot.

Ingredients

• 2 pounds chicken breast tenders, boneless & skinless
• 1/2 cup cashews
• 1 garlic clove, minced
• 4 tablespoons rice wine vinegar
• 2 tablespoons brown sugar
• 1 tablespoon canola oil
• 1 teaspoon grated fresh ginger
• 1/4 cup all purpose flour
• 1/2 cup soy sauce
• 1 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 4 tablespoons ketchup

Details

Servings 3
Adapted from keyingredient.com

Preparation

Step 1

Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture.

Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice.

Note:

If you like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.