Cashew Chicken--3 out of 4 of us enjoyed. Beth was not a big fan.

SLOW COOKER CASHEW CHICKEN

YIELD: 4 SERVINGS

PREP TIME: 10 MINUTES

COOK TIME: 2 HOURS, 35 MINUTES

TOTAL TIME: 2 HOURS, 45 MINUTES

A Chinese takeout favorite made right in your crockpot. All you need is 10 min prep. Doesn’t get easier or healthier than that!

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INGREDIENTS:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper, to taste
• 1 cup raw cashews
• 2 green onions, sliced

FOR THE SAUCE

• 1/4 cup reduced sodium soy sauce
• 2 tablespoons ketchup
• 2 tablespoons unseasoned rice vinegar
• 1 tablespoon brown sugar
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1/4 teaspoon crushed red pepper flakes, optional

DIRECTIONS:

1. To make the sauce, whisk together soy sauce, ketchup, rice vinegar, brown sugar, garlic, ginger and red pepper flakes in a small bowl; set aside.
2. Heat olive oil in a large skillet over medium high heat.
3. Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook, stirring occasionally, until browned, about 2 minutes.
4. Place chicken into a slow cooker. Stir in soy sauce mixture and gently toss to combine. Cover and cook on low heat for 2-3 hours. Stir in cashews and cook on low heat for an additional 15 minutes.
    Coupons
5. Serve immediately, garnished with green onions, if desired.

See a Honey BBQ Ribs Recipe

Adapted from The Recipe Critic.

http://damndelicious.net/2014/10/27/slow-cooker-cashew-chicken/