Crockpot Cashew Chicken

I am writing this post to share the chicken breast recipe pictured at the top of the photo below. I previously made the salad in the photo topped with shredded chicken and shared that recipe here. This time, I decided to make the salad without the shredded chicken and serve it as a side.

Crockpot Cashew Chicken (top) with ramen noodles
and salad/slaw from previous recipe

Ingredients

• 1 lb. boneless chicken breast, cut into chunks
• 2 tablespoons whole-wheat flour
• ¼ teaspoon ground black pepper
• 1 tablespoon olive oil
• ¼ cup low-sodium soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons unsweetened ketchup
• 1½ teaspoons brown sugar substitute
• 1 garlic clove, minced
• ½ teaspoon fresh ginger, grated
• ¼ teaspoon red pepper flakes
• ½ cup cashews

Directions

Combine flour and pepper in bowl with lid. Divide mixture and half, and set half aside. Add chicken to remaining flour mixture, and shake to coat. Add in some of reserved flour mixture, if needed. Heat olive oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker or crockpot. 

In a small bowl, combine soy sauce, vinegar, ketchup, brown sugar, garlic, ginger, pepper flakes, and any leftover flour mixture. Pour over chicken. Cook on low for 3 to 4 hours. Check after a few hours, and carefully stir down sauce, as it starts to thicken around edges. Add cashews at the end of cooking time, and stir in. Serve immediately.

We love this on whole-grain ramen noodles, although it is also great with brown rice or whole-grain pasta.