Crockpot Cashew Chicken


  • 2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
  • ¼ cup all-purpose flour
  • ½ tsp black pepper
  • 1 Tbsp canola oil
  • ¼ cup soy sauce
  • 2 Tbsp rice wine vinegar
  • 2 Tbsp ketchup
  • 1 Tbsp brown sugar
  • 1 garlic clove, minced
  • ½ tsp grated fresh ginger
  • ¼ tsp red pepper flakes
  • ½ cup cashews


  1. Combine flour and pepper in a large Ziploc bag.
  2. Add chicken.
  3. Shake to coat with flour mixture.
  4. Heat oil in a skillet over medium-high heat.
  5. Brown chicken about 2 minutes on each side.
  6. Place chicken in the slow cooker.
  7. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
  8. Cook on LOW for 3 to 4 hours.
  9. Add cashews and stir.

Serving Suggestion

Serve over rice.

If you like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients

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