I have gone Crockpot crazy! Lately I have just been so frantically busy that I have happily embraced the one-pot meal. Earlier in the week I had three different slow
cookers, of various sizes, all going at once - breakfast, lunch, and dinner. I
am loving the ease! But just because I'm employing the use of one of my
favorite appliances does not mean that I'm having boring meals of tenderized
mush, relying for flavor on a can of sodium-laden condensed soup. No. I have
explored a variety of ethnicities, preparing pepper steak, fajitas, pasta, and
this tasty cashew chicken. As with many slow cooker recipes, there is a bit of
pre-prep here, but it is well worth the time.
Crockpot Cashew Chicken
2 lbs. boneless skinless chicken breasts, cut into 1" cubes
1/4 cup all-purpose flour
1/2 tsp. black pepper
1/2 tsp. seasoned salt
1 Tbsp. canola oil
3/4 cup soy sauce
6 Tbsp. rice wine vinegar
6 Tbsp. ketchup
3 Tbsp. brown sugar
2 garlic cloves, minced
1/2 tsp. grated fresh ginger
1/4 tsp. red pepper flakes, or to taste
1/2 cup cashews
Combine flour, pepper and seasoned salt in a shallow dish. Dredge chicken, turning to coat all sides. Heat oil in skillet over medium-high heat. Sear chicken pieces until brown, about 1 minute per side. Place chicken in slow cooker.
Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
Cook on LOW for 3 to 4 hours. Add cashews just before serving over a bed of hot jasmine rice. Serves 4.
Crockpot Cashew Chicken
2 lbs. boneless skinless chicken breasts, cut into 1" cubes
1/4 cup all-purpose flour
1/2 tsp. black pepper
1/2 tsp. seasoned salt
1 Tbsp. canola oil
3/4 cup soy sauce
6 Tbsp. rice wine vinegar
6 Tbsp. ketchup
3 Tbsp. brown sugar
2 garlic cloves, minced
1/2 tsp. grated fresh ginger
1/4 tsp. red pepper flakes, or to taste
1/2 cup cashews
Combine flour, pepper and seasoned salt in a shallow dish. Dredge chicken, turning to coat all sides. Heat oil in skillet over medium-high heat. Sear chicken pieces until brown, about 1 minute per side. Place chicken in slow cooker.
Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
Cook on LOW for 3 to 4 hours. Add cashews just before serving over a bed of hot jasmine rice. Serves 4.
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5 comments:
This is beautiful, Pattie! It looks much better than that I've seen in restaurants!!!!!!! I need to learn to use the Crock-Pot more, too. It's particularly great in summer when you want to keep the house cool. I've owned a Crock-pot for 35 years, but it has been used just here and there...mostly for warming things on a buffet. I'll have to get on the stick!
Oh, Pattie, this looks so good! I really want to give this a try :) Wish I had a plateful right NOW!
Yum! This looks like one of the best chicken crockpot recipes I have seen. Printed the recipe and is on the family menu for the coming week. Thanks for sharing!
I love Asian flavors and the idea of making this in a slow cooker makes it simple to make so I can spend more time in the garden :)
Pattie, this looks gorgeous as well as delicious! Thanks so much for linking up with "Try a New Recipe Tuesday!" I look forward each week to the delicious recipes you submit! :-)
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