Crockpot Cashew Chicken

Growing up in Southwest Missouri, they had a claim to fame that the original Cashew Chicken came from our area.  A friend from my hometown of Branson recently posted this recipe and I had to try it.  Winner!  Perfect amount of spice for the perfect taste.


2 lbs of boneless skinless chicken tenders

1/4 c. flour

1/2 t. black pepper
1 T. canola oil
1/4 c. soy sauce
2 T. rice vinegar
2 T. ketchup
1 T. brown sugar
1 garlic clove, minced
1/2 t. grated fresh ginger (I used 1/4 t. of dried ginger)
1/4 t. red pepper flakes
1/2 c. cashews

Combine flour and pepper in a large Ziploc bag. Add chicken and shake to coat with flour mixture.
Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Once browned, cut into bite-sized pieces. Place chicken in slow cooker.
Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in a small bowl and pour over chicken.
Cook on LOW for 3-4 hours. Add cashews and stir. Serve over rice.
Note: If you prefer more sauce, I would double the sauce ingredients.

One Reply to “Crockpot Cashew Chicken”

  1. Tracey, I love getting all your recipes. I have to take a crock pot to garden club on Tuesday to share. Everyone is bringing one. I am looking for something very different that no one has tried. This one sounds great, but they want it to be an all in one, so we don’t have to bring something to serve it over. Any ideas? Thanks again for including me. You know I love to cook. I save them all.

    Suzanne Key Ebby Halliday Realtors Arlington Texas

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