Crock Pot Cashew Chicken

I loved this. IT Guy didn't even try it because as you know, he won't try anything with an Asian flair. But I'm here to tell you that it was GOOD! Not only the first time, but the leftover were the bomb, too! This is so easy to make. Pre-cooking the chicken gives it a crunchy texture to it, but if you don't care about that, you can just throw it in the slow cooker raw and cook it that way. But this is really good and super easy!

Crock Pot Cashew Chicken



2 pounds boneless, skinless chicken breasts cut into bite sized chunks
3 tablespoons cornstarch
1 teaspoon black pepper
2 tablespoons oil
1/2 cup soy sauce
3 tablespoons rice vinegar
3 tablespoons ketchup
2 tablespoons sweet chili sauce
3 tablespoons brown sugar
2 cloves garlic ~ minced
1/2 teaspoon red pepper flakes
1 - 2 cups cashews

Combine cornstarch and pepper in a ziptop bag. Add chicken and shake until chicken is coated.

Heat the oil in a large skillet over medium heat. Add the chicken and cook on all sides until done.

Put the cooked chicken in the crock pot.

Combine the soy sauce, vinegar, sweet chili sauce, ketchup, red pepper flakes, garlic and brown sugar in a bowl. Stir in the cashews then pour the mixture over the chicken.

Cook on low for 4 -5 hours.

Serve over rice.

 

The cast of characters.

 

Add the chicken, cornstarch and 

pepper to a bag and shake to cover the chicken.

 

Fry it in the oil until lightly crispy.

 

Combine the rest of the ingredients.

 

Add the cooked chicken to 

the crock pot then add the sauce.

 

Cook!

 

Serve over rice!