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!

Source: Six Sisters' Stuff

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