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Crock Pot Cashew Chicken |

Crock Pot Cashew Chicken


  • 2 lbs boneless skinless chicken breasts (About 4 pieces)
  • 1/4 cup all purpose flour
  • 1/2 tsp black pepper
  • 1 Tbsp canola oil
  • 1/2 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 1/4 cup ketchup
  • 2 Tbsp brown sugar
  • 2 cloves of garlic, minced
  • 1 tsp grated fresh ginger
  • 1/41/2 tsp red pepper flakes, depending on how much heat you want
  • 1/2 cup cashews
  • diced green onion, optional garnish
  • cooked rice to serve over


  1. In a bowl, combine flour and pepper. Toss chicken to coat in flour mixture.
  2. Add the oil to skillet heated over medium to medium-high heat. Add chicken to skillet and cook until browned on each side.
  3. Place browned chicken in slow cooker.
  4. In a bowl, combine the soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes; pour over chicken.
  5. Cook on LOW for 3 to 4 hours. Before serving add cashews and stir. I also like to top each serving with a few extra cashews and diced green onion.
  6. Serve over rice. Makes 4-6 servings.
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