A few weeks ago I had an idea to host a FREE crockpot grop where others could come together and share their favorite recipes. (Join here – https://www.facebook.com/groups/762865870505700/). Last fall/winter I used my crock maybe twice a week, but lately was in a funk with cooking and wanted LESS stress and MORE ease in the kitchen. The response was overwhelming and I think we added like 300 people in just a few days. From those awesome people came a TON of great recipes including this gem that we fell in LOVE with tonight.
(Recipe originally from: http://strongandfit4yourlife.com/?p=3362)
Most anything in the crock is SUPER easy and worry FREE – this was just that! Quickly mixed up the sauce after I took care of prepping the chicken and 4 hours later it was ready to go. Added some brown rice and broccoli and it was a TWO thumbs up family approved dinner without Mom spending lots of time in the kitchen!
2 lbs boneless, skinless chicken breast tenders or chicken thigh tenders
1/4 cup whole wheat flour or almond flour
1/2 tsp black pepper
1 Tbsp oil (avocado oil or coconut oil)
1/4 cup soy sauce (or coconut liquid aminos/Braggs aminos)
2 Tbsp rice wine vinegar
1 Tbsp tomato paste
1 Tbsp raw sugar (optional)
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
Combine flour and pepper in large Ziploc bag. Add chicken. 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 crockpot. Combine soy sauce, vinegar, tomato paste, 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 (quinoa would be good too). Feel free to add your own veggies too – we used broccoli!