Crockpot Cashew Chicken

Recipe Round-Up 22^nd Annual, p. 9

2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders

¼ cup all purpose flour

½ tsp black pepper

1 tbsp canola oil

¼ cup soy sauce

2 tbsp rice wine vinegar

2 tbsp ketchup

1 tbsp brown sugar

1 garlic clove, minced

½ tsp grated fresh ginger

¼ tsp red pepper flakes

½ cup cashews

Combine flour and pepper in large Ziploc 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. 

There's a lot of flavor packed in that sauce!

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

If you want extra sauce to pour over the chicken and rice, double the sauce ingredients.

Snapped a pic before I sprinkled on the cashews.

My Rating: 4/5 "I expected this to be kind of bland since it's a Middle American slow cooker recipe, but it's quite flavorful - even a little spicy! I recommend using thighs. They get INCREDIBLY tender while they cook."