Slow Cooker Cashew Chicken

• servings: 6 servings
• active time: 15 minutes
• total time: 4 hours 15 minutes

Ingredients

2 pounds chicken breasts (boneless skinless, About 4 pieces, cut into 1 inch pieces)

3 Tablespoons Cornstarch

1/2 teaspoon black pepper

1 Tablespoon canola oil

1/2 cup soy sauce (low sodium)

4 Tablespoons rice wine vinegar

4 Tablespoons ketchup

2 Tablespoons sweet chili sauce

2 Tablespoons brown sugar

2 garlic cloves (minced)

1 teaspoon grated fresh ginger

1/4 teaspoon red pepper flakes

1 cup cashews

Directions

Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch 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, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (I like my cashews to be softer so I add them during the cooking process, if you want more of a crunch, add them right before serving)

Cook on LOW for 3 to 4 hours.

Serve over rice. Makes 4-6 servings.