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Crock Pot Cashew Chicken

Slow Cooker Cashew Chicken

  • Cooking Time:

    3–4 hours
  • Servings:



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

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!



Crock Pot Cashew Chicken

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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