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If you are a Cashew Lover, you really have to try this Slow Cooker Chicken Cashew, it is much, much better than in Chinese restaurant!.. as seen on SlowCookerSociety.com
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Slow Cooker Cashew Chicken 10 Times Better Than In Chinese Restaurant

Why go to the restaurant when you can get a Slow Cooker Cashew Chicken 10 times better...
Course Main
Cuisine Asian
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 4 serves

Ingredients

  • 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

Instructions

  • Blot the pieces of chicken with a thick paper towel. You'll want to get as much moisture off of the chicken as possible.
  • Combine flour and pepper in a re-sealable food storage bag. Add chicken. Shake to coat with flour mixture thoroughly.
  • 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.
  • Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in a small bowl; pour over the chicken.
  • Cook on LOW for 3 to 4 hours. Gently stir in the cashews and let cook on low for about 10 more minutes.