• 2 lbs. chicken, boneless, skinless thigh tenders or chicken breast tenders*
  • 1/4 c. all purpose flour
  • 1/2 tsp. pepper, black
  • 1 T. canola oil
  • 1/4 c. soy sauce
  • 2 T. rice wine vinegar
  • 2 T. ketchup
  • 1 T. brown sugar
  • 1 garlic clove, minced
  • 1/2 tsp. ginger, grated fresh
  • 1/4 tsp. red pepper flakes
  • 1/2 c. cashews

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Love the flavor in this Slow Cooker Cashew Chicken!

  1. Combine flour and pepper in a Ziploc bag.
  2. Add the chicken one piece at a time.
  3. Shake to coat with flour mixture.
  4. In a skillet heat oil to medium-high heat.
  5. On each side (approximately 2 minutes) brown chicken.
  6. Transfer browned chicken to slow cooker.
  7. Mix soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in a bowl; pour over chicken.
  8. Cover. Cook on Low for 3 to 4 hours.
  9. Add cashews and stir.

Serve over rice.

NOTE: If you like extra sauce to pour over the chicken and the rice, double the sauce ingredients.

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Crock Pot Cashew Chicken

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