I found this recipe here: http://www.favfamilyrecipes.com/2013/05/crock-pot-cashew-chicken.html
It was really good, and I'll definitely make it again. A few comments, though: 1) I only used 2 chicken breasts, but kept the sauce ingredients the same as listed in the recipe. We liked having a little extra "sauce," so I'll generally have the sauce proportions be twice that of the chicken. 2) I searched high and low for unsalted cashews, but came up empty-handed after stopping at two different stores (and that's more than I wanted to search with three small children in tow). I know it makes a difference in some recipes, but this was fine with salted cashews. I did use low-sodium soy sauce, so maybe that balanced it out? 3) It was too spicy for my husband and children. It was on the warm side for me, but I was fine with it. Next time, though, I'll definitely cut back on the red pepper flakes - maybe by 1/2 or more. 4) We had leftover brown rice and spaghetti noodles. This recipe was good over both.
So, without further ado, here's the recipe:
Ingredients
- 2 lbs boneless skinless chicken breasts (About 4 pieces), cut into smaller pieces
- 1/4 cup all purpose flour
- 1/2 tsp black pepper
- 1 Tbsp canola oil
- 1/4 cup soy sauce
- 2 Tbsp rice 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 UNSALTED cashews
Instructions
- Combine flour and pepper in resealable food storage 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.
