This recipe is better than most Chinese takeout versions

There is nothing quite like the feeling of coming home after a long day at work to a warm and comforting meal waiting for you. And when it comes to easy and satisfying weeknight dinners, slow cooker cashew chicken is at the top of my list. Loaded with tender chunks of chicken, crunchy cashews, and a flavorful sauce, this dish is sure to be a crowd-pleaser.

I first came across this recipe when I was in college and needed a quick and budget-friendly dinner option. At the time, I had never used a slow cooker before, but the idea of being able to throw everything into one pot and let it cook low and slow sounded too good to be true. Much to my surprise, the end result was a delicious and filling meal that lasted me for days. Now, years later, I still make this recipe whenever I need a no-fuss dinner that will please everyone at the table.

Ingredients:

- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/4 cup all-purpose flour
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp ketchup
- 1 tbsp brown sugar
- 1 garlic clove, minced
- 1/2 tsp grated fresh ginger
- 1/4 tsp red pepper flakes (optional)
- 1 cup cashews
- Cooked rice, for serving

Directions:

1. In a large bowl, whisk together the flour, black pepper, and salt. Add the chicken and toss to coat. (You can also do this in a zip loc bag if you prefer)

2. In a separate bowl, whisk together the soy sauce, rice vinegar, ketchup, brown sugar, garlic, ginger, and red pepper flakes.

3. Pour the sauce over the chicken and stir to coat evenly.

4. Transfer the chicken mixture to a slow cooker and top with the cashews.

5. Cover and cook on low for 4-5 hours or high for 2-3 hours, until the chicken is cooked through and tender.

6. Serve the chicken over cooked rice, garnished with additional cashews if desired.