ChefDebbie said:Rosie, that crockpot cashew chicken was FANTASTIC! My dad asked me where I got the recipe & I told him... He told me to tell the person that gave me the recipe that he said thank you... And made me write it down for him. 
A definite 10 out of 10!
I JUST finished telling my husband 5 minutes ago that I needed chicken cutlets ..to make the cashew ( he said " oh no...no nuts " ) or the shredded barbecue chicken in the crock...he has that on sandwich ....and he said
" that sounds better"....But he just wants the BREAD!! I ain't stupid!
He does not know THIS is what I plan
15 min prep
INGREDIENTS
1/2 c. balsamic vinegar
2 tbsp. honey
1 1/2 tbsp. whole-grain mustard
3 cloves garlic, minced
kosher salt
Freshly ground black pepper
4 bone-in, skin-on chicken thighs
2 c. baby red potatoes, halved (quartered if large)
1 tbsp. chopped fresh rosemary. ( I am skipping this ugh )
2 tbsp. extra-virgin olive oil
3-4 rosemary sprigs, for skillet ( ugh )
DIRECTIONS
Preheat oven to 425 degrees F. In a large bowl, combine balsamic, honey, mustard, and garlic and season with salt and pepper. Whisk until combined. Add chicken thighs and toss until fully coated, then transfer to the fridge to marinate at least 20 minutes and up to 1 hour.
Meanwhile, prep potatoes: In a medium bowl, add potatoes and rosemary and season with salt and pepper. Add 1 tablespoon olive oil and toss until combined. Set aside.
In a large skillet over medium-high heat, heat remaining tablespoon oil. Add chicken and marinade and sear, skin side down, 2 minutes, then flip and sear 2 minutes more. Add potatoes to skillet, nestling them between chicken, and rosemary sprigs.
Transfer to the oven and bake until potatoes are tender and chicken is cooked through, 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking until tender.)
Serve chicken and potatoes with pan drippings.
