Cashew Chicken

I found this recipe at http://www.favfamilyrecipes.com/crock-pot-cashew-chicken.html#comments and decided to try it out for Sunday dinner since it was pretty easy and went in the crock pot.  A few things I changed that are worth noting:

1. I used chicken thighs instead of breasts (because they were way cheaper, but even though they're probably not as healthy, they were very tender/flavorful).

2. I doubled the sauce recipe.  A lot of comments on the recipe said to do that and it worked great

3.  I used low sodium soy sauce and salt free cashews (I just rinsed them a couple times to get the salt off).  A lot of reviews said that it was too salty otherwise and they threw it out.

4.  I just used powdered ginger and used a little less

5.  I didn't use red pepper flakes.  I used a little powdered red pepper, but even that was a bit too much kick for me.  I'd skip that part.

6.  This would be good without cashews, too, if you need a meal that's a little cheaper.

It was a huge hit at our house and will definitely be a repeat!  :)  Plus, it was pretty cheap and easy, which is a win for me.
~Lou

Crock Pot Cashew Chicken

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Ingredients

• 2 lbs boneless skinless chicken breasts (About 4 pieces), cut into smaller pieces
• ¼ cup all purpose flour
• ½ tsp black pepper
• 1 Tbsp canola oil
• ¼ cup soy sauce
• 2 Tbsp rice vinegar
• 2 Tbsp ketchup
• 1 Tbsp brown sugar
• 1 garlic clove, minced
• ½ tsp grated fresh ginger
• ¼ tsp red pepper flakes
• ½ cup UNSALTED cashews

Instructions

1. Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture.
2. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
3. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
4. Cook on LOW for 3 to 4 hours. Add cashews and stir.

This recipe came from The Recipe Critic who adapted the recipe from 365 Days of Crockpot