Slow Cooker Cashew Chicken
Ingredients
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
1 cup raw cashews
2 green onions, sliced
FOR THE SAUCE:
1/4 cup reduced sodium soy sauce
2 tablespoons ketchup
2 tablespoons unseasoned rice vinegar
1 tablespoon brown sugar
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1/4 teaspoon crushed red pepper flakes, optional
Directions
To make the sauce, whisk together soy sauce, ketchup, rice vinegar, brown sugar, garlic, ginger and red pepper flakes in a small bowl; set aside.
Heat olive oil in a large skillet over medium high heat.
Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook, stirring occasionally, until browned, about 2 minutes.
Place chicken into a slow cooker. Stir in soy sauce mixture and gently toss to combine. Cover and cook on low heat for 2-3 hours. Stir in cashews and cook on low heat for an additional 15 minutes.
Serve immediately, garnished with green onions, if desired.
