Crockpot Cashew Chicken

By KimberlySeverino

Ingredients

• ● 2 lbs. boneless, skinless chicken thigh tenders or chicken breast tenders
• ● 1/4 cup 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

1. Combine flour and pepper in large Ziploc bag.
2. Add chicken and shake to coat with flour mixture.
3. Heat oil in skillet over medium-high heat.
4. Brown chicken about 2 minutes on each side.
5. Place chicken in slow cooker.
6. 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.
7. Add cashews and stir. Serve over rice. Makes 4-6 servings.