Crockpot Cashew Chicken

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2 lbs boneless, skinless chicken thigh 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


1. Combine flour and pepper in large Ziploc bag.

2. Add chicken. 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. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.

6. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice.

Bon Appetit!

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