CROCKPOT CASHEW CHICKEN

Made this a few times! Really good, except I found it a bit on the salty side. Put half the amount of soy sauce in and added a little more brown sugar. I added the sauce at the same time as the chicken, and it turned out awesome! I also cooked the chicken a little longer before adding it to crock-pot.

Servings 3

YOU’LL NEED:

2 Pounds chicken breast tenders, boneless & skinless
1/2 C. cashews
1 Garlic clove, minced
4 Tbsp. rice wine vinegar
2 Tbsp. brown sugar
1 Tbsp. canola oil
1 Tsp. grated fresh ginger
1/4 C. all purpose flour
1/2 C. soy sauce
1 Tsp. black pepper
1/4 Tsp. red pepper flakes
4 Tbsp. ketchup

HOW TO MAKE:

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.
6-Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
7-Cook on LOW for 3 to 4 hours.
8-Add cashews and stir. Serve over rice.

Note:

If you like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.

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