I have a problem with crock pots.
Most crock pot recipes have to cook for 8-9 hours, which means I have to wake up extra early to prepare the meal before work.
I don’t wake up early. Let alone extra early.
But, on the weekends, I do not have to wake up early because I don’t have to go to work.
Crock pot recipes are also way better when the 8-9 hours is 3-4 hours.
Crock Pot Cashew Chicken
(adapted from Six Sisters’ Stuff)
- 2 lbs. boneless, skinless chicken breasts
- 1/4 cup all-purpose flour
- 1 Tbs. olive oil
- 1/4 cup soy sauce
- 2 Tbs. rice wine vinegar
- 2 Tbs. ketchup
- 1 Tbs. brown sugar
- 1 Tbs. minced garlic
- 1/2 tsp. ground ginger
- 1/2 tsp. red pepper flakes
- 1/4 cup cashews (plus extra if you like cashews)
- salt and pepper
Shake the chicken breasts in a bag with the flour, salt and pepper. Combine the soy sauce, vinegar, ketchup, brown sugar, garlic, ginger, red pepper flakes and more salt and pepper.
Brown chicken for two minutes on each side, and then place the chicken in the crock pot. Pour the sauce mixture over the chicken in the crock pot.
Cook for 3-4 on low. Add cashews to the crock pot near the end of cooking so they’re suuuuper flavored.
Serve over rice, white or brown, or quinoa… or some other grain.