Get ready for another Crock Pot recipe! At first, I was a little annoyed that I actually had to do some prep work instead of just tossing everything into the Crock Pot. That’s my ideal Crock Pot recipe. This really didn’t require much work though, so I let it slide.
2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
1/4 cup all purpose flour
1/2 tsp black pepper
1 tbsp canola oil
1/4 cup soy sauce
2 tbsp rice wine vinegar
2 tbsp ketchup
1 tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
1. 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.
2. Place chicken in Crock Pot.
3. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
4. Cook on low for 3 to 4 hours. Three hours was perfect for me. Add cashews and stir. Serve over rice. Makes 4-6 servings.
I wish I could give you some detailed feedback about how this tasted, but just like my first pregnancy, chicken is a no go for me. You’ll have to rely on my husband’s review which was, “It’s good!” Sorry, I’ll need to work with him on his descriptions.