Cashew Chicken

A few weeks ago I had an idea to host a FREE crockpot grop where others could come together and share their favorite recipes.  (Join here –  Last fall/winter I used my crock maybe twice a week, but lately was in a funk with cooking and wanted LESS stress and MORE ease in the kitchen.  The response was overwhelming and I think we added like 300 people in just a few days.  From those awesome people came a TON of great recipes including this gem that we fell in LOVE with tonight.


(Recipe originally from:

Most anything in the crock is SUPER easy and worry FREE – this was just that!  Quickly mixed up the sauce after I took care of prepping the chicken and 4 hours later it was ready to go.  Added some brown rice and broccoli and it was a TWO thumbs up family approved dinner without Mom spending lots of time in the kitchen!

2 lbs boneless, skinless chicken breast tenders or chicken thigh tenders
1/4 cup whole wheat flour or almond flour
1/2 tsp black pepper
1 Tbsp oil (avocado oil or coconut oil)
1/4 cup soy sauce (or coconut liquid aminos/Braggs aminos)
2 Tbsp rice wine vinegar
1 Tbsp tomato paste
1 Tbsp raw sugar (optional)
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews


Combine flour and pepper in large Ziploc bag. Add chicken.  Shake to coat with flour mixture.  Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side.  Place chicken in crockpot. Combine soy sauce, vinegar, tomato paste, sugar, garlic, ginger and pepper flakes in small bowl; pour over chicken.  Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice (quinoa would be good too).   Feel free to add your own veggies too – we used broccoli!


Jen :)

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