Crockpot Cashew Chicken

I found this recipe on FaceBook. It was so good! And the kids loved it! I did make a few changes to fit my family better.

Ingredients:

2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders

1/3 cup all-purpose flour

1/2 tsp black pepper

1 Tbsp canola oil

1/4 cup low sodium soy sauce

2 Tbsp rice vinegar

2 Tbsp ketchup

1 Tbsp brown sugar

2 garlic clove, minced

1/2 tsp grated fresh ginger

1/2 cup cashews

 

Directions:

Combine flour and pepper in large Ziploc 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, and ginger in small bowl; pour over chicken. Cook on LOW for about 3 hours. Add cashews and stir. Serve over rice or noodles. Makes 4-6 servings. If you like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients. I always double the sauce.

Enjoy!