This is better than most Chinese takeout cashew chicken. Throw it all in the slow cooker and have a delicious, no-fuss dinner!

Ingredients:

• 2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
• 1/4 cup all-purpose flour
• 1/2 tsp black pepper
• 1 Tbsp canola oil
• 1/4 cup soy sauce
• 2 Tbsp rice wine vinegar
• 2 Tbsp ketchup
• 1 Tbsp brown sugar
• 1 garlic clove, minced
• 1/2 tsp grated fresh ginger 1/4 tsp red pepper flakes
• 1/2 cup cashews

Directions:

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

If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.

Makes 4-6 servings.

Ingredients:

• 2 lb chicken chunks
• 1 cup pineapple juice
• 1/4 cup brown sugar, firmly packed
• 1/3 cup soy sauce
• 1 med. can pineapple chunks (optional)
• 1 small onion, chopped (optional)
• 1 green pepper, chunks (optional)

Directions:

1. Combine ingredients in a slow cooker/crock pot.
2. Cook on low, for 6-8 hours.

• 1/2 cup warm water
• 2 cups of warm milk
• 2 Tbsp melted UNSALTED butter
• 1-3 tablespoons of sugar (add more if you like sweeter bread)
• 3 tablespoons of active dry yeast (conservative side)
• 6 cups of whole wheat flour (or 3 cups whole wheat & 3 cups all-purpose flour)
• 2 teaspoons of salt
• 1 teaspoon of baking powder

1. Grab a big bowl, and stir the 1/2 cup of warm water, 1 (or more) tablespoons of sugar, 3 tablespoons of yeast.
2. Wait for 5 minutes (no longer – mine went all over the place the first time!) – it should be frothy on the top.
3. While your waiting warm 2 cups of milk and 2 Tbsp of butter in microwave.
4. Next, add milk and butter to yeast mixture.
5. Using a standing mixer slowly add the 6 cups of flour, 2 teaspoons of salt, and 1 teaspoon of baking powder.
6. Mix and knead the dough.
   (I used dough hook once I had incorporated most of the flour for about 5 minutes then kneaded by hand for another 5-7 minutes.)
7. Line your slow cooker with cooking (baking) paper and place in your round ball of dough.
8. I will rise in the slow cooker as it heats through.
9. Cook on High power for 2- 2.5 hours.
10. Start checking at every 7-10 minutes until top is sponge-y but springs back and no moisture on the top.
11. The bottom should be a nice brown colour as well as sides. I put mine (just the loaf) in the oven on broil/grill for less than 5 minutes to get a nice crusty top too!

NOTE: You can use a tea towel on top if you want to avoid condensation dripping in down on the loaf. I haven’t tried this myself -let me know how you go!

• Use UNSALTED butter or adjust extra salt added!
• Add MORE sugar if you want a sweet bread like in the shops.
• If you can’t or are not skilled/practiced at kneading try the 50:50 ratio with whole wheat flour and all purpose flour, otherwise you will end up with a very dense loaf.
• Make sure it is completely cooked through – my loaf took 2 1/2 hours!!
• Slice and enjoy as whole grain toast or sandwich bread!

Ingredients:

• 2 pounds Pork tenderloin
• 1 teaspoon Ground sage
• ½ teaspoon Salt
• ½ cup Brown sugar
• ¼ cup Balsamic vinegar
• ¼ cup Water
• 2 cloves Garlic, minced
• 1 tablespoon Cornstarch (optional, for thickening)

Instructions:

1. Prepare the Pork:
   1. Begin by seasoning the pork tenderloin with ground sage and salt.
   2. Rub the seasoning evenly over the pork, ensuring it’s well coated for maximum flavor.
2. Create the Glaze:
   1. In a mixing bowl, combine brown sugar, balsamic vinegar, water, and minced garlic.
   2. Stir until the brown sugar is fully dissolved, creating a rich and aromatic glaze.
3. Layer in the Crockpot:
   1. Place the seasoned pork tenderloin in the crockpot, and pour the prepared glaze over the top, ensuring it coats the pork evenly.
   2. For an extra depth of flavor, you can also add some sliced onions or carrots around the pork.
4. Cook to Perfection:
   1. Cover the crockpot and cook on low heat for 6-8 hours or on high heat for 3-4 hours.
   2. Slow cooking allows the pork to become incredibly tender while absorbing all the delicious flavors of the glaze.
5. Thicken the Glaze (Optional):
   1. If you prefer a thicker glaze, you can remove the pork from the crockpot once it’s cooked and transfer the remaining liquid to a saucepan.
   2. In a small bowl, mix cornstarch with a tablespoon of water to create a slurry.
   3. Whisk the slurry into the liquid in the saucepan and simmer until the sauce thickens to your desired consistency.
6. Serve and Enjoy:
   1. Once the pork is cooked to perfection and the glaze is thickened (if desired), slice the tenderloin into thick pieces and drizzle with the luscious balsamic glaze.
   2. Serve hot alongside your favorite side dishes, such as roasted vegetables, mashed potatoes, or steamed rice, and prepare to be amazed by the burst of flavors in every bite!

Ingredients:

• 2 lb fully cooked frozen meatballs (beef, chicken, turkey, veggie)
• ¾ cup honey
• 1 cup low sodium soy sauce
• ½ cup ketchup
• 4 Tablespoons olive oil
• 2 cloves minced garlic (or 1 teaspoon minced garlic in oil)
• ½ cup diced onion
• ½ teaspoon red pepper flakes

Directions:

1. Combine Sauce Ingredients:
   1. In a medium bowl, whisk together the honey, soy sauce, ketchup, olive oil, garlic, onion, and red pepper flakes.
2. Add Meatballs to Slow Cooker:
   1. Place the frozen meatballs into the slow cooker.
3. Pour Sauce Over Meatballs:
   1. Pour the prepared sauce over the meatballs, ensuring they are well coated.
4. Cook:
   1. Cover and cook on HIGH for 2.5-3 hours or on LOW for 4-6 hours.
5. Serve:
   1. Once cooked, give the meatballs a stir to coat them in the sauce again.
   2. Garnish with sliced green onions if desired, and serve hot.

Prep Time: 5 minutes | Cook Time: 2 hours 30 minutes | Total Time: 2 hours 35 minutes | Servings: 8

• 2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
• 1/4 cup all purpose flour
• 1/2 tsp black pepper
• 1 Tbsp canola oil
• 1/4 cup soy sauce
• 2 Tbsp rice wine vinegar
• 2 Tbsp ketchup
• 1 Tbsp brown sugar
• 1 garlic clove, minced
• 1/2 tsp grated fresh ginger
• 1/4 tsp red pepper flakes
• 1/2 cup cashews

1. Combine flour and pepper in large Ziploc bag.
2. Add chicken.
3. Shake to coat with flour mixture.
4. Heat oil in skillet over medium-high heat.
5. Brown chicken about 2 minutes on each side.
6. Place chicken in slow cooker.
7. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
8. Cook on LOW for 3 to 4 hours.
9. Add cashews and stir.
10. Serve over rice.
11. Makes 4-6 servings.
12. If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.

Heavenly Slow-Cooked Angel Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup butter
• 1 packet Italian dressing mix
• 1 can (10.75 ounces) condensed golden mushroom soup
• 1/2 cup chicken broth
• 4 ounces cream cheese
• 1 pound angel hair pasta

Directions:

1. Place chicken breasts in the bottom of the crockpot.
2. In a saucepan over medium heat, melt the butter.
3. Add the Italian dressing mix, golden mushroom soup, chicken broth, cream cheese.
4. Stir until the mixture is smooth and creamy.
5. Pour the sauce over the chicken in the crockpot.
6. Cover and cook on low for 4-5 hours or until the chicken is tender and fully cooked.
7. Cook the angel hair pasta according to package instructions.
8. Drain.
9. Serve the chicken and sauce over the cooked angel hair pasta.

Prep Time: 15 minutes | Cooking Time: 4-5 hours | Total Time: 4 hours 20 minutes
Kcal: 450 kcal per serving | Servings: 4 servings

Ingredients:

• 2 lb chicken chunks (white or dark meat, as preferred)
• 1 cup pineapple juice
• 1/4 cup brown sugar, firmly packed
• 1/3 cup low sodium soy sauce
• 1 medium can pineapple chunks (optional)
• 1 small Vidalia onion, chopped (optional)
• Green pepper chunks (optional)

Directions:

1. Place chicken chunks in the slow cooker.
2. Pour pineapple juice, brown sugar, and soy sauce over the chicken.
3. If using, add pineapple chunks, chopped onion, and green pepper.
4. Stir gently to combine.
5. Cook on low heat for 6-8 hours, or until chicken is tender.

Prep Time: 10 minutes | Cooking Time: 6-8 hours | Total Time: 6 hours 10 minutes – 8 hours 10 minutes
Kcal: 310 kcal | Servings: 4 servings

Ingredients:

• 1 lb chicken (can use up to 2 lbs with the amount of sauce)
• 1 tsp garlic, minced (adjust to taste)
• 1/2 tsp ginger
• Pinch of crushed red pepper flakes
• 1/4 cup apple juice
• 1/2 cup brown sugar
• 2 tbsp ketchup (adjust to taste)
• 1 tbsp apple cider vinegar
• 1/2 cup water
• 1/3 cup soy sauce
• 2 tbsp cornstarch

Directions:

1. Put all ingredients (except chicken and cornstarch) into the crockpot, mix to create the sauce.
2. Add the chicken to the sauce (even if partially frozen).
3. Cook on high for 4-6 hours or low for 8-10 hours.
4. About an hour before serving, mix cornstarch with a few spoonfuls of the sauce in a cup or bowl until dissolved.
5. Add the cornstarch mixture to the chicken and let it cook for the remaining time.
6. If short on time, skip cornstarch for a thinner sauce.
7. Serve over rice.

Ingredients

• 6-8 boneless skinless chicken breasts or thighs
  (advise not using breasts or thighs with skin. with the skin on is awful – very soggy & rubbery!)
• 1/3 cup low sodium chicken broth
• 2 teaspoons chicken bouillon
• Juice of one lemon
• Zest of half a lemon – slice the other half and reserve
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon crushed red chili pepper flakes, or Cayenne
• 1/2 teaspoon paprika
• ½ teaspoon salt
• 2/3 teaspoon pepper
• 4 garlic cloves, sliced or minced
• 1/2 stick butter, diced
• OPTIONAL: About 8 oz fresh mushrooms – sliced

Cream Sauce

• 1 cup Heavy Cream (or half and half)
• 1 Tbsp Corn Starch
• Chopped fresh parsley and lemon slices, for garnish

Directions

1. Place chicken breasts or thighs at the bottom of your slow cooker.
2. Combine 1/3 cup chicken broth, bouillon, lemon juice, and zest, optional mushrooms and pour over chicken.
3. In a small bowl, combine Italian seasoning, onion powder, garlic powder, paprika, crushed red chili pepper flakes, salt, and pepper.
4. Sprinkle the spice mix over the chicken.
5. Top with fresh minced garlic and diced butter.
6. Cover the crockpot and cook for 3-4 hours on HIGH or 6-8 hours on LOW.
7. In the last hour, remove the chicken breasts and set on a plate.
8. Whisk in the cream sauce and make sure everything is well combined.
9. Return chicken to the crock pot, cover and cook an additional hour.
10. Check seasoning and adjust salt and pepper.
11. Sprinkle the crock pot chicken with chopped parsley and garnish with lemon slices.
12. Serve with rice, any type of pasta, or mashed potatoes.

As a personal note – this over cooked spinich linguine is just AWESOME and the color combination is most impressive.!!!