8.02.2012

Slow Cooker Cashew Chicken

I know it is extremely hot and I know it is August which is technically the hottest month of the summer, but this cashew chicken is awesome. I have missed my slow cooker recipes this summer so I decided to bring out my crock pot for the first time in months. As I dusted off the top, threw in the ingredients, and came back hours later to a finished meal, I quickly remembered why I love my slow cooker. This might be the only one pot wonder that I make for the rest of the summer, but as soon as the first football game is played and fall is in the air, I will definitely be pulling out the crock pot once again. Also, don't miss my Skillet Cashew Chicken if you end up loving this dish!


You Will Need:
  • 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

Here We Go:
  • Combine flour and pepper in resealable food storage 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

Happy Feasting!
Makes 4-6 servings

1 comment:

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