Crockpot Cashew Chicken

I have a love-hate relationship with crockpot recipes.  They seem so convenient, and the idea of coming home to a fully cooked meal sounds great, but nine times out of ten there’s more work than I realize going into them.  Aside from the cutting and chopping, usually you have to brown the meat, then there’s the cooking times.  If you work full-time it’s difficult to do a crockpot meal that cooks for less than 9 hours (unless you have a crockpot with a timer, fancy pants).   For this reason, I do my crockpot recipes on the weekend.  This recipe that I found on Pinterest came from Key Ingredient.

Cashew Chicken

  • 2 lbs Chicken, cut up into bite size pieces
  • 1/4 cup flour
  • 1 tablespoon oil
  • 1/4 cup soy sauce
  • 2 tablespoon rice wine vinegar
  • 2 tablespoon ketchup
  • 1 tablespoon brown sugar
  • 1 clove garlic
  • 1/2 teaspoon fresh grated ginger
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup cashews

Coat chicken in flour and brown in the oil.  Put chicken in crockpot, combine the rest of the ingredients except for the cashews and pour over the chicken.  Cook for 3-4 hours on low, stir in cashews and serve.

If you don’t have rice wine vinegar you can sub apple cider vinegar or white wine vinegar.  I also like to put more cashews in than the recipe calls for.

Served over rice with some grilled veggies as a side.

Served over rice with some grilled veggies as a side.

I love this recipe!  It’s a crowd pleaser, total comfort food and great when reheated.  There isn’t a lot to it, not a ton of prep work, other than browning the chicken.  This one is in my regular rotation.

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