Pope Fitness: Crock Pot Cashew Chicken

I am constantly looking for recipes that are easy and delicious. I mean, who isn’t? The crock pot is just that added bonus because we can toss it all in and forget about it. And I’m still in love with my crock pot because I haven’t jumped on the Instant bandwagon yet. This one was a hit with all the picky eaters in the house too!

Crock Pot Cashew Chicken

2 lbs boneless, skinless chicken breast tenders

1/4 cup whole wheat flour (can substitute any other flour)

1/2 tsp black pepper

1 tbsp olive oil

1/2 cup soy sauce or liquid Aminos

4 Tbsp rice wine vinegar

2 Tbsp tomato paste

1 1/2 tsp garlic powder

1 tsp ground ginger

1/2 tsp red pepper flakes (adjust according to how you like spice!)

1 cup cashews

First, place flour and pepper in large Ziploc. Add chicken and shake to coat. Put oil in pan and heat. Place coated chicken in pan and cook until slightly browned (about 2 minutes on each side). Put chicken in a non-stick sprayed or crock pot bag lined crock pot (this step saves on clean up like whoa!). In a separate bowl, combine remaining ingredients except cashews. Mix until blended well. Pour over chicken. Add cashews. Set on low and cook for 3-4 hours. Serve over rice or your favorite riced veggie. Add a side of steamed or roasted veggies for an extra boost!

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