Slow Cooker Cashew Chicken

 This is one of my favorite crock pot dinners. So easy and so good! Here's the recipe:

INGREDIENTS

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper, to taste
• 1 cup raw cashews
• 2 green onions, sliced

FOR THE SAUCE

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• ¼ cup reduced sodium soy sauce
• 2 tablespoons ketchup
• 2 tablespoons unseasoned rice vinegar
• 1 tablespoon brown sugar
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• ¼ teaspoon crushed red pepper flakes, optional

INSTRUCTIONS

• To make the sauce, whisk together soy sauce, ketchup, rice vinegar, brown sugar, garlic, ginger and red pepper flakes in a small bowl; set aside.
• Heat olive oil in a large skillet over medium high heat.
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• Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook, stirring occasionally, until browned, about 2 minutes.
• Place chicken into a slow cooker. Stir in soy sauce mixture and gently toss to combine. Cover and cook on low heat for 2-3 hours. Stir in cashews and cook on low heat for an additional 15 minutes.
• Serve immediately, garnished with green onions, if desired.

One important note - I always double the sauce. Always! If I don't, it's not nearly enough. So... I highly recommend doing that. :-) I serve it with rice and a veggie.

Sweet and Sour Chicken

 I have loved this recipe for a few years now- (and have used it several times), so I'm not sure why it's not on here yet. Here's the recipe:

Ingredients

• 3-5 chicken breast
• salt and pepper
• 1 cup cornstarch
• 2 eggs, beaten
• 1/3 cup canola oil
• 3/4 cups white sugar
• 4 Tablespoons ketchup
• 1/2 cup white distilled vinegar
• 1 Tablespoon soy sauce
• 1 teaspoon garlic salt

Instructions

1. Rinse chicken, trim off fat or extras and then cut into 1 inch cubes. season with salt and pepper.
2. Dip chicken into cornstarch and coat all the way and then into eggs.
3. Heat oil in large skillet.
4. Cook chicken until browned. Place in baking dish. 3 chicken breasts can be in a 9x9 but 5 chicken breasts fits better in a 9x13.
5. Pour sauce evenly over chicken. Turn chicken so the sauce gets on both sides and then put in the oven at 350 degrees for 15 minutes. turn chicken and then cook for 15 more minutes.

I usually serve it over rice and with a salad. My whole family likes it!