Slow Cooker Cashew Chicken
This crockpot cashew chicken is just as good as your favorite Chinese restaurant. It’s super easy and flavorful and it’s all made in the comfort of your own kitchen
- 2 lbs Boneless Skinless Chicken Thighs
- 1/4 Cup Flour or Tapioca Starch/Flour
- 1/2 tsp Black Pepper
- 1 Tbsp Olive or Avocado Oil
- 1/4 Cup Soy Sauce or Coconut Aminos
- 2 Tbsp Rice Wine Vinegar
- 2 Tbsp Ketchup
- 1 Tbsp Brown or Coconut Sugar
- 1 Garlic Clove
- 1/2 tsp Grated Fresh Ginger
- 1/4 tsp Red Pepper Flakes
- 1/2 Cup Cashews
Combine flour and pepper in resealable food storage bag. Add chicken. Shake to thoroughly coat with flour mixture.
Heat oil in skillet over medium-high heat. When oil is hot, brown the chicken about 2 minutes on each side. Make sure you have a large enough pan that each piece of chicken can sit on the bottom of the skillet. After the chicken is browned transfer it to the bottom of the 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. Gently stir in the cashews and let cook on low for about 10 more minutes. Serve chicken over hot cooked rice of noodles and garnish with sliced green onions.