The sauce on this
Slow Cooker Chicken with Cashews recipe looked so tasty, I gave it a try for my weekday lunches (minus the cashews, because I didn't have any on hand). I generally don't like the texture chicken gets in the slow cooker, so I decided to just make it on the stove. And there is really no reason to throw this one in a crockpot ~ after browning both sides of the chicken, just add the sauce, warm it through, and the chicken is cooked through anyway. The result?
The sauce has potential, but all I could taste was the vinegar! What a shame. I added more brown sugar and that really did help, but next time I'll definitely halve the vinegar (or less), and maybe replace the ketchup with oyster sauce. I think it's worth trying again.
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