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Wednesday, August 6, 2014

Wednesday Eats and Treats: Slow Cooker Cashew Chicken

Slow Cooker Cashew Chicken
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
2-3 garlic cloves, minced
1/2 tbs grated fresh ginger
1/2 tsp red pepper flakes
1/2 cup cashews

Cilantro or green onions (optional) as a garnish & for flavor as desired


  1. Cut chicken into 1 1/2 in chunks.
  2. Combine flour and pepper in large Ziploc bag. 
  3. Add chicken. Shake to coat with flour mixture. 
  4. Heat oil in skillet over medium-high heat. 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 cilantro. Stir. Serve over rice. Makes 4-6 servings.
Double the sauce ingredients if you like sauce and want to have some to pour over the chicken and the rice. 

If you have a rice cooker with a timer, I suggest using it so everything will be ready when your hungry crew walks in the door. 

Recipe adapted from: 365 Days of Slow Cooking

1 comment:

  1. This sounds so good. I really miss the cooking 30 meals in a day. I wish I had written down the recipes. Can you message me or mail me some of them? I'd like to make some and freeze some. My favorites to name a few were your tacos; meatloaf. I just know there were alot. I've actually got Ryan trained to try everything once. I like the CrockPot meals & also casseroles.