I’m not sure how “healthy” this recipe is, but I am sure that my family loves it, it’s easy to make and anything that I can put in the crockpot before work, makes me happy.
Give it a try and let me know what you think.
2 lb chicken thighs, skinless and boneless
1 Tbsp canola oil
1/4 c soy sauce, low sodium
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 clove garlic, minced
1/2 tsp fresh grated ginger
1/4 tsp red pepper flakes
1/2 c cashews
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, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
Cook on LOW for 3 to 4 hours.
Add cashews and stir.
Double the sauce. In fact, double the recipe and triple the sauce. My kids can eat an entire crock of this.
Slice up some green onions and sprinkle them over the top when you serve it.