Crock Pot Cashew Chicken

Photo: RobertLiess1

Yield: 6 servings
Community Recipe from


  • 2 pound(s) Chicken Breadts or Thighs
  • 1/4 cup(s) all-purpose flour
  • 1/2 teaspoon(s) Black Pepper
  • 1 tablespoon(s) canola oil
  • 1/4 cup(s) soy sauce
  • 2 tablespoon(s) rice wine vinegar
  • 2 tablespoon(s) ketchup
  • 1 tablespoon(s) brown sugar
  • 1 garlic clove minced
  • 1/2 teaspoon(s) ginger fresh, graded
  • 1/4 tablespoon(s) red pepper flakes
  • 1/2 cup(s) cashews


  1. Combine pepper and flour in a large ziplock bag. Add chicken. Shake to coat with flour mixture.

  2. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in crock pot.

  3. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger and pepper flakes in a small bowl; pour over chicken. Cook on low for 3 to 4 hours. Add cashews and stir.

  4. Serve over rice.

  5. If you want more sauce to pour over the chicken and rice, double the sauce ingredients.
October 2013

This recipe is a personal recipe added by RobertLiess1 and has not been tested or endorsed by MyRecipes.

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