Crockpot Cashew Chicken

Today I'm sharing my recipe for Cashew Chicken, best part of it...it's made in the crockpot!  Can I get a Whoot - Whoot for a easy meal!  I do have to apologize about the picture above though, I really rushed to take it since the family was incredibly hungry after church on Sunday and were glaring at me with pitiful faces.  The picture doesn't do it justice, and I promise this dish is super tasty!

Grocery List:

-  2 Pounds of Chicken thighs or breasts 

{we use thighs for this since it makes the meat super tender}

-  1/2 Cup Flour

-  1 Tbsp Black Pepper

-  1/2 Cup Soy Sauce

-  4 Tbsp Rice Vinegar

-  3 Tbsp Ketchup

-  3 Tbsp Brown Sugar

-  2 Tbsp Minced Garlic

-  1 Cup Cashews

-  1/2 Tsp Red Paper Flakes {optional}

-  2 Cups of either Snap Peas, or Green Beans {optional}

-  1/2 of a Red or Yellow Bell Pepper, finely diced

Begin by combining your flour and black pepper in a large zip lock bag, shake together to combine.  Next cut your chicken in to small tender size pieces, approximately 1" x 3" in size.  Toss your chicken in to the flour mixture in small batches, shake to coat the chicken.  Remove from the bag, shaking any excess flour off as you do and set the chicken aside until all the chicken is coated.  Toss any remaining flour mixture in the garbage. 

Next over a medium high heat add 2 Tbsp of Vegetable Oil or Olive Oil to a skillet.  Brown your chicken about 2 -3 minutes per side.  Spray your crockpot with a non-stick spray, then add all your browned chicken.  I also added some bell peppers.  Then add half of your cashews.

In a separate bowl combine your ketchup, vinegar, brown sugar, garlic, soy sauce, and the optional red pepper if flakes if you want some added spice.  Once the sauce mixture is combined pour over the chicken in the crockpot.  Cook on low for 4 hours.  Once cooked add the remaining cashews, and add any cooked veggies {like snap peas or green beans} you desire to the chicken and stir to coat.  Serve over brown or white rice.  Enjoy!