Crock Pot Cashew Chicken

Have I ever mentioned how much I love my crock pot?  Once the kids get home from school things get a little crazy (to say the least!) around here.  If I don't have dinner planned out (and sometimes even if I do), we get to feast on cold cereal or pasta with canned sauce.  Not that the kids mind, but the hubs and I prefer something a little different.  That's why I LOVE my crock pot.  I can throw dinner in before the kids get home from school and forget about it until dinner time.  I can focus on helping the kids with homework, instead of worrying about dinner.  And that makes everyone a little happier around here.

This totally sounds like a sponsored post, but it's not.  I just love my crock pot! :)

2 pounds boneless, skinless chicken thighs (I only had breasts on hand, so that's what I used, but I think it would be even better with the thighs)

1/2 cup soy sauce
1/4 cup rice vinegar
1/4 cup ketchup
2 tablespoons brown sugar
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/4 teaspoon red pepper flakes
1/2 cup cashews
2 tablespoons cornstarch
1/4 cup water

Place chicken in crock pot. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl.  Mix well and pour over chicken. Cook on low for 3 to 4 hours. About 30 minutes before serving, combine the water and cornstarch and add to the chicken; stir well and let the sauce thicken for the remainder of the cooking time. Just before serving add cashews and stir. Serve over rice.

Recipe adapted from Six Sisters' Stuff.

Linked on Show and Tell Saturday, Six Sisters' Stuff, Your Homebased Mom, Manic Monday, Super Saturday Show and Tell and Tatertots and Jello.