Crockpot Cashew Chicken

My love for cashews run deep. One time I bought a big thing of cashews from Costco and ate the entire thing by myself. Cashews are amazing. And when added to this amazing chinese slow cooker meal. Mind blown.
I have made this cashew chicken several times. It was one of the first recipes on the blog. Since then, I have re-photographed it twice. I decided to make it again today, (4-1-15). But this time was different and I have been missing one simple step.
I haven’t been coating the chicken in cornstarch and browning it before putting it in the slow cooker. What a HUGE difference that made! It took this chicken to a whole different level and was so much better than takeout!
Instead of the sauce being thin, it thickens it up while it cooks and soaks the delicious marinade into the breading. As soon as it was done, I couldn’t believe that something that delicious was just made in the crockpot. I mean, I know that my crockpot has made some amazing things, but this was incredible! The breading on the outside resembled the same quality that you would get from takeout.
Ingredients:
2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
1/4 cup all purpose flour
1/2 tsp black pepper

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Ingredients:


2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
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, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.
If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.

 

Source :  allrecipes.com