This is better than most Chinese takeout cashew chicken. Throw it all in the slow cooker and have a delicious, no-fuss dinner!

Ingredients:

• 2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
• 1/4 cup all-purpose flour
• 1/2 tsp black pepper
• 1 Tbsp canola oil
• 1/4 cup soy sauce
• 2 Tbsp rice wine vinegar
• 2 Tbsp ketchup
• 1 Tbsp brown sugar
• 1 garlic clove, minced
• 1/2 tsp grated fresh ginger 1/4 tsp red pepper flakes
• 1/2 cup cashews

Directions:

1. Combine flour and pepper in a large Ziploc bag.
2. Add chicken. Shake to coat with flour mixture.
3. Heat oil in a skillet over medium-high heat.
4. Brown chicken about 2 minutes on each side.
5. Place chicken in a slow cooker.
6. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
7. Cook on LOW for 3 to 4 hours.
8. Add cashews and stir.
9. Serve over rice.

If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.

Makes 4-6 servings.

How to Make Crock Pot Chicken Thighs
This recipe is easily put together in just a few quick minutes. I gather all of my ingredients and can have this dish cooking in about 5 easy minutes. If you want to take things a step further, you could consider browning the chicken slightly in a skillet before lining them in the bottom of the Crock Pot. This will help seal in juices and flavors even more!

What Ingredients Do I Need for Chicken Thighs in the Crock Pot?
For this recipe, I make the sweet and spicy sauce mixture shown above and drizzle it over and around the seasoned chicken. Here is a list of everything you will need:

Chicken Thighs
Soy Sauce
Ketchup
Onion powder
Fresh minced garlic
Fresh Parsley
Oregano
Salt and pepper
Toasted sesame seeds
Butter

How Do I Make Crock Pot Chicken Thighs?This recipe comes together quickly and easily and is easily made for lunch or dinner. You can also brown the chicken slightly before placing it in the slow cooker.

1. Prepare the Crock Pot and line the bottom of the slow cooker with chicken thighs.
2. Top the chicken with onion powder, minced garlic, oregano, salt and pepper.
3. Drizzle the sauce mixture over and around the chicken thighs.
4. Top the chicken with sliced butter.
5. Cover and cook on high for 3 hours or on low for 4-5 hours.
6. Remove lid and sprinkle with toasted sesame seeds and fresh parsley.
7. Serve.

You can also add a step at the end to thicken up the sauce.
Blend a little cornstarch and cold water and add it to the slow cooker for the last 30 minutes to help thicken the sauce for serving.

Crock Pot Apricot Chicken Recipe is sweet and savory. Apricot preserves combine with soy sauce and ginger for chicken you can’t resist. Try this easy meal.
PREP TIME 10 MINS
COOK TIME 6 HRS
TOTAL TIME 6 HRS 10 MINS
SERVINGS 6

INGREDIENTS
12 boneless chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 onion diced
2 cups apricot preserves
4 tablespoons soy sauce
2 tablespoons dijon mustard
2 teaspoon ground ginger

INSTRUCTIONS

1. Place chicken thighs in the bottom of a slow cooker. I used 6 quart slow cooker.
2. Add onions on top.
3. Whisk together the apricot preserves, soy sauce, dijon, salt, pepper and the ground ginger.
4. Pour over the top.
5. Cook on low for 6-8 hours.
6. When finished, remove chicken and place on a cookie sheet lined with foil.
7. Spoon the mixture over the chicken.
8. Broil for 5-10 minutes or until the chicken begins to brown.
9. Serve immediately.

READY IN: 8hrs 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS
1⁄2 cup French dressing
1⁄2 cup apricot jam
1 (1 1/2 ounce) packet dry onion soup mix
3 lbs skinless chicken pieces

DIRECTIONS
In a bowl, whisk together dressing, jam and soup mix.
Brush each piece of chicken with sauce and place in slow cooker; cover chicken with any remaining sauce.
Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

Crock Pot hot chocolate is so fun and easy. Slow cooker hot chocolate stays warm making it the perfect. I love adding peanut butter for an extra twist but you can easily leave that out or doctor it up however you like. Add some to make Christmas hot chocolate!

If you don’t have a crock pot I’ve also included instruction for how to make Instant Pot hot chocolate using your electric pressure cooker or a regular pot on the stove top.

What We Love About Crock Pot Hot Chocolate
There are a lot of things we love about making hot chocolate in the crock pot.
Delicious and creamy. This makes the best hot chocolate.
Stays warm for a long time. Perfect for parties or serving lots of people.
Customizable. You can easily flavor the hot chocolate, my favorite is with peanut butter but you can play around with other flavors too!
While you can make this with your crock pot or instant pot you can also make it on the stove.

Crock Pot Hot Chocolate Ingredients
I love this creamy hot chocolate recipe. I make this hot chocolate with chocolate chips and I think making sure you use really good quality chips pushes this over the edge.

sweetened condensed milk – 14 ounce can
evaporated milk – 12 ounce can
whole milk – 6 cups
vanilla extract – 1 teaspoon
semi sweet chocolate chips – 2 cups of good quality
peanut butter – 1 cup creamy (optional)
marshmallows – you can use large or mini marshmallows. You can also play around with using flavored marshmallows. (optional)
peanut butter cups – for extra fun chop up some peanut butter cups (my favorites are Trader Joe’s dark chocolate cups) and have them available as a topping when people serve themselves. (optional)

Slow Cooker Hot Chocolate Variations
I love peanut butter in my hot chocolate the very most but if you want a traditional pure chocolate you can 100% leave the peanut butter out. There is no need to add something instead of the peanut butter just go ahead and leave it out.
Want a peanut free version but still like that taste? Feel free to substitute the peanut butter for sun butter made from sunflower seeds, almond butter, or even a mixed nut butter. Any of those should do.
You can even play around with adding your favorite flavoring baking and candy extracts. Make a Christmas hot chocolate by adding some peppermint extract.

How to Make Hot Chocolate in the Crock Pot
It is easy to make this cream crock pot hot coco you just dump everything together and let the slow cooker do the work!

1. Add everything except the chips.
   In your slow cooker add the sweetened condensed milk, evaporated milk, whole milk, vanilla and peanut butter.
2. Whisk.
   Whisk everything in the instant pot until fully combined.
3. Add the chocolate chips.
   Stir in the chocolate chips.
4. Cook.
   Set slow cooker on low and let cook for 2 hours stirring occasionally.
5. Warm.
   Once chocolate is all melted turn to warm and serve!
6. Toppings.
   Top with marshmallows or even chopped up peanut butter cup pieces.

Instant Pot Hot Chocolate
You don’t want to pressure cook this recipe because of all the dairy in it but you for sure an use your Instant Pot to make hot chocolate.
Add all the ingredients to your liner and turn it on sauté. Allow the mixture to melt and heat up.
Stir constantly until the ingredients are fully incorporated and hit cancel to turn off the main heat.
Next push keep warm so that the hot chocolate instant pot stays warm and ready to serve.

Hot Chocolate Without a Pot
If you don’t have a crock pot or Instant Pot you can still make this yummy hot cocoa!
Just add all the ingredients to a pot heat up and simmer.
You won’t have the convenience of keeping it warm with the slow cooker or electric pressure cooker but if you’re serving this right away this is a good option.

Total : 8 hrs 20 mins
Prep : 20 mins
Cook: 8 hrs
Yield : 4 servings

Ingredients
1 sweet onion (sliced, separated into rings)
4 lamb shanks (rinsed, patted dry)
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
Dash of black pepper (freshly ground)
1 teaspoon olive oil
10 garlic cloves (whole ones cut in half, peeled)
8 ounces mushrooms (brushed clean, cut in half)
1 (14-ounce) can tomatoes (diced)
1 teaspoon oregano (dried)
1 teaspoon basil (dried)
4 springs thyme (fresh)
1 teaspoon allspice (ground)
1 small bay leaf (broken in half)
4 tablespoons Mushroom Soup & Seasoning Mix
* Leave as it makes the sauce too watery
1/2 cup red wine*
1/2 cup beef broth (double-strength)*

Steps to Make It
Gather your ingredients.
Spread sliced and separated onion rings on the bottom of the slow cooker.
Rub lamb shanks with Worcestershire sauce, then sprinkle all over with salt and pepper.
Heat a heavy skillet over medium-high heat.
Add olive oil and brown the lamb shanks.
Place browned lamb shanks, along with any browned bits from the skillet, in the slow cooker, on top of the onions.
Top with whole garlic cloves and mushrooms.
In a medium bowl, mix together 1 can tomatoes, 1 teaspoon oregano, 1 teaspoon basil, 4 sprigs thyme, 1 teaspoon allspice, 1 bay leaf and a 1/2 cup of red wine*, 1/2 cup beef broth*.
Pour mixture over the vegetables and lamb shanks.
Cook on low for 6 to 8 hours or until tender.
Taste and adjust seasoning if necessary.
Add Mushroom Soup & Seasoning Mix about 30 min before ready.
Serve with pan juices and vegetables.
Enjoy.

Tips
You may wish to make this a day ahead of time and refrigerate.
This way you can easily scrape off the excess fat from the gravy before reheating and serving.