Crock Pot Cashew Chicken

I’m blessed beyond measure! My passions are my spiritual growth in God, Family, Cooking for family and friends, photography, and an IC overcomer!

This is better than most Chinese takeout cashew chicken. Throw it all in the slow cooker and have a delicious, no fuss dinner!

2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders

¼ cup all purpose flour

½ tsp black pepper

1 Tbsp canola oil

¼ cup soy sauce

2 Tbsp rice wine vinegar

2 Tbsp ketchup

1 Tbsp brown sugar

1 garlic clove, minced

½ tsp grated fresh ginger

¼ tsp red pepper flakes

½ cup cashews

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.

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

Makes 4 to 6 servings.

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