Slow Cooker Cashew Chicken Recipe INGREDIENTS:

I may need to buy a few missing ingredients, but I’m sure I do have most of them already…

Okay, let’s see…

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Slow Cooker Cashew Chicken 10 Times Better Than In Chinese Restaurant
Prep time
Cook time
Total time
Why go to the restaurant when you can get a Slow Cooker Cashew Chicken 10 times better...
Recipe type: Main
Cuisine: Asian
Serves: 4 serves
  • 2 lbs boneless
  • skinless chicken thighs
  • cut each thigh into about 6 pieces (don’t use chicken breasts)
  • ¼ cup all-purpose flour
  • ½ tsp black pepper
  • 1 Tbsp canola oil
  • ¼ cup soy sauce
  • 2 Tbsp rice wine vinegar
  • 2 Tbsp ketchup
  • 1 Tbsp brown sugar
  • 1 garlic clove minced
  • ½ tsp grated fresh ginger
  • ¼ tsp red pepper flakes
  • ½ cup cashews
  • Green onions, for garnish
  1. Blot the pieces of chicken with a thick paper towel. You'll want to get as much moisture off of the chicken as possible.
  2. Combine flour and pepper in a re-sealable food storage bag. Add chicken. Shake to coat with flour mixture thoroughly.
  3. Heat oil in a skillet over medium-high heat. When oil is hot, brown the chicken for 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.
  4. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in a small bowl; pour over the chicken.
  5. Cook on LOW for 3 to 4 hours. Gently stir in the cashews and let cook on low for about 10 more minutes.
Nutrition Information
Serving size: 4 serves
Serve chicken over hot cooked rice or noodles and garnish with sliced green onions.
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