Slow Cooker Cashew Chicken
A healthier version of your favorite Chinese take-out! Simply fix it and forget it!
Servings: 4
Ingredients
- 2 lbs. boneless, skinless, chicken thighs or chicken tenders cut into 1-inch pieces
- 1/4 c. all-purpose flour
- 1/2 tsp. black pepper
- 1 T. canola oil
- 1/4 c. soy sauce
- 2 T. rice wine vinegar
- 2 T. ketchup
- 1 T. brown sugar
- 1 clove garlic minced
- 1/2 tsp. fresh ginger grated
- 1/4 tsp. red pepper flakes
- 1/2 c. cashews
- hot cooked rice for serving
- 2 green onions thinly sliced for garnish
Instructions
- Combine the flour and black pepper in a re-sealable gallon bag. Add the chicken to the bag, seal the bag and shake to coat.
- In a large skillet, heat the oil over medium-high heat. Brown the chicken for about 2 minutes on each side. Place chicken in the slow cooker.
- In a small bowl, whisk together the soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes; pour over the chicken. Cover and cook on LOW for 3 to 4 hours.
- Stir in cashews. Cook for an additional 15 minutes. Serve over rice and garnish with sliced green onions.
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