Instructions
Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture.
Heat oil in skillet on stove top 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 into slow cooker and stir. Serve over rice.
Notes
If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.
You can substitute the flour with cornstarch. However, if you plan to do so you will need to cut the amount in half.
Don’t have canola oil? Feel free to use what you have in your pantry. Here is a great list of canola oil alternatives from Better Homes and Gardens.
Feel free to add vegetables to the crockpot with the chicken if desired. Great options would be bell peppers, broccoli, celery, and carrots. Chop vegetables before adding to the crockpot.
Not a fan of chicken breast? Try adding chicken thighs instead.
Nutrition
Calories: 293kcal | Carbohydrates: 11g | Protein: 36g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 97mg | Sodium: 764mg | Potassium: 667mg | Fiber: 1g | Sugar: 4g | Vitamin A: 96IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 2mg
