Chinese Cashew Chicken Crockpot

Course: Crockpot, Main Dish

Cuisine: American, Chinese

Author: Catherine's Plates

2 lbs skinless, boneless chicken breasts, cut into bite size pieces
1/2 cup all purpose flour
1/2 tsp black pepper
1/4 tsp salt
2 TBS avocado oil (other type frying oil)
1/2 cup soy sauce
1/4 cup ketchup
2 TBS brown sugar
2 TBS apple cider vinegar
2 tsp ground ginger
1 cup chicken broth
3 cups vegetables cut into bite size pieces (broccoli, bell peppers, red onions, asparagus, carrots, or other)
1 cup cashews

Place flour, salt & pepper into ziploc or storage bag. Add in chicken pieces, close bag, and shake until all chicken pieces are coated.
Heat oil in a large skillet. Place chicken in hot oil & cook for 2 minutes on one side until browned. Turn chicken over and cook an additional 2 minutes.
Spray a 6 quart crockpot with non-stick cooking spray. Place browned chicken into crockpot.
Brown remaining batches of chicken and place into crockpot.
In a small bowl whisk together soy sauce, ketchup, brown sugar, vinegar, and ground ginger until combined. Pour mixture over chicken in the crockpot.
Place lid on crockpot and cook on low for 2 hours. Add chopped vegetables and chicken broth to the crockpot and stir in with the chicken.
Place lid back on and cook an additional 1 hour until vegetables are tender and chicken cooked through and tender.
Turn off crockpot and stir in cashews.
Serve over cooked rice. Enjoy.