Crockpot Cashew Chicken
- 2# boneless skinless chicken thighs
- 1/4 c. flour
- 1/2 tsp black pepper
- 1 T. canola oil
- 1/4 c. soy sauce
- 2 T rice wine vinegar
- 2 T. ketchup
- 1 T. brown sugar
- 1 garlic clove, minced
- 1/4 t. ginger
- 1/4 t. red pepper flakes
- 1/2 c. cashew
- 1 bag frozen stir fry vegetables
Combine flour and pepper in large ziplock bag. Add chicken. Shake to coat. Heat oil in skillet over medium-high heat. Brown chicken about 2 mins on each side. Place chicken in slow cooker.
Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, red pepper flakes in small bowl. Pour over chicken. Add frozen vegetables. Cook on low for 3-4 hours. Add cashews and stir. Serve over rice. Makes 6 servings.
If you want extra sauce to pour over rice, double the sauce ingredients.
**I did double the sauce ingredients. I also blended this recipe with another that called for frozen stir fry vegetables.