Slow Cooker Week, Day 2

When you have a baby, people bring you dinner. I wouldn't say it's the best part of having a baby (because then I'd sound like a horrible mom) but it's definitely up near the top of the list.

And then your best friend comes to visit and she not only cooks you dinner when she is there but puts something in the crock pot for you to have that night after she leaves. I'm lucky, I tell ya.

I've been remaking the Cashew Chicken on a regular basis over the past few months to rave reviews. It's simple, flavorful, unique and delicious!! All really great adjectives there.

I love that I only have to pick up a few ingredients at the store and already have the rest on hand, ready to go.

via

 



Slow Cooker Cashew Chicken

Recipe slightly adapted from Six Sisters' Stuff (super cute sisters!)

Yield: 4-6 servings

 

Ingredients: 

2 lbs boneless, skinless chicken breast tenders

1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/2 cup soy sauce
4 Tbsp rice wine vinegar (I've used apple cider vinegar when I don't have rice wine on hand!)

4 Tbsp ketchup
3 Tbsp brown sugar
2 garlic cloves, minced
1 tsp grated fresh ginger
1/2 tsp red pepper flakes
1/2 cup cashews

 

Directions:

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

 

Enjoy!

Laura