Slow Cooker Cashew Chicken

Crockpot Cashew Chicken


 2.25 lbs boneless, skinless chicken thigh tenders or chicken breast tenders

 1/4 cup almond or Coconut flour

 1/2 tsp black pepper (a few twists of fresh pepper)

 1 Tbsp olive oil

 1/4 cup light soy sauce (I used Bragg’s Liquid Aminos)

 2 Tbsp rice wine vinegar

 2 Tbsp ketchup

 1 Tbsp coconut sugar (or brown sugar)

 2 garlic clove, minced or grated

 2-3 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 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 and stir. Serve over brown rice with steamed vegetables.  Makes 4-6 servings.

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