September 8, 2014
4 hrs 15 mins
1kg chicken thigh fillets
Chilli flakes to taste
1/2 a red capsicum
1/2 a green capsicum
1/4 cup Worcestershire sauce
2 tablespoons Tomato sauce
2 tablespoons Bbq sauce
2 tablespoons brown sugar
1 clove garlic
1/2 cup cashews
1Dust chicken thighs in corn flour and chilli flakes and brown up in oil on stove
2Chop the 1/2 red and 1/2 green capsicum and onion
3Add to slow cooker
4Combine Worcestershire sauce, tomato sauce,BBQ sauce, brown sugar and garlic
5Pour over the top of chicken and veg
6Cook on LOW for 4 hours
7Stir cashews through before serving
Submitted by michelle liddelow
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