*Cashew Chicken in the Slow Cooker*

Slow Cooker Cashew Chicken

Ingredients:

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
Directions:
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. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.
If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.

Read more at http://www.sixsistersstuff.com/2011/10/slow-cooker-cashew-chicken.html#vBcH2keDpuqEB1gI.99

Slow Cooker Cashew Chicken

Ingredients:

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
Directions:
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. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.
If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.

Read more at http://www.sixsistersstuff.com/2011/10/slow-cooker-cashew-chicken.html#vBcH2keDpuqEB1gI.99

My Mom made this recipe a few weeks ago, and made it again this week.  I knew this was a sign it was a must try for her to be making it again already!  It is very easy to prepare.  The package of chicken breasts I used was 3 lbs.  So I tripled the sauce mixture, because the original recipe recommends doubling the sauce to have some to pour over each individual dish.  I chose to use boneless, skinless chicken breasts & shredded the chicken after cooking with a fork & before adding in the cashews.  I recommend you try this one day this week, especially if you're pushed for time!

The recipe was found here.

Ingredients:
2 lbs. boneless, skinless chicken thighs OR boneless, skinless chicken breasts
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 (I used ground ginger b/c it's all I had on hand)
1/4 tsp. red pepper flakes
1/2 cup cashews

Directions:
Combine flour & pepper in a large zip lock bag.  Add chicken & toss to coat evenly.  In a non-stick skillet over medium heat, heat canola oil.  Brown chicken 2 minutes on each side.  Then, place chicken into the crock pot.  In a medium sized bowl, combine soy sauce, rice vinegar, ketchup, brown sugar, garlic, ginger, & red pepper flakes.  Stir to combine.  Pour mixture over chicken.  Cook chicken on low, 3-4 hours. 

NOW, add the cashews.  Make sure to wait to add the cashews before serving so they don't absorb moisture during cooking time.

I served mine over rice with a side of broccoli.  ENJOY!

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
Read more at http://www.sixsistersstuff.com/2011/10/slow-cooker-cashew-chicken.html#9jtOX3frqtiE36cq.99