Slow Cooker Cashew Chicken

By Addie

My brother-in-law lived in Thailand for a couple of years and introduced me to delicious Thai food! I have been making this recipe for a couple of years now and it is one of our favorites.

Ingredients

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

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. Makes 4-6 servings.

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

NOTE:

*The original recipe said not to use chicken breasts, but I don't love chicken thighs, so I went ahead and used them and this dish turned out fine! So either kind of chicken will work great for this recipe.

Also, the red pepper flakes give this dish a little heat and a lot of flavor, so I highly recommend using them!