Slow Cooker Tuesday ~ Week 5 {Cashew Chicken}

Don't you love it when you've been inside much of the week because of the weather and your errands have piled up and when you finally do get out you have lots of places to go and you're gone all afternoon but a lovely hint-of-Asia chicken dish is waiting for you at home? I love that!

This was the dish, courtesy of my friend Jill who always has new and exciting recipes up her sleeve!

Ingredients: 2 lbs boneless, skinless chicken (tenders, breasts, or thighs) 3 stalks celery, diagonally sliced 1 onion, cut in half and thinly sliced 1 4-oz. can sliced mushrooms (or sliced fresh mushrooms) 1/2 cup soy sauce 4 tablespoons rice vinegar 4 tablespoons ketchup 2 tablespoons brown sugar 2 garlic cloves, minced 1 teaspoon grated fresh ginger 1/4 teaspoon red pepper flakes 3/4 cup cashews  Directions: Place chicken in slow cooker.  On top of chicken, place celery, onion, and mushrooms. Combine soy sauce, vinegar, ketchup, brown sugar, garlic, ginger, and red pepper flakes in small bowl. Mix and pour over chicken and veggies.  Cover. Cook on Low 3-4 hours for smaller pieces of chicken, 5-6 hours for breasts. Add cashews and stir.  Serve over rice.  NOTES: ~ Jill used frozen chicken breasts and used the longer cooking time, and I did the same.  ~ I substituted 1/2 teaspoon ground ginger for the fresh ginger. ~ You can substitute other nuts for cashews.  ~ Double the sauce ingredients if you like lots of sauce over the rice.

This recipe was a hit at our table with everyone asking to have it again! (That makes for a happy cook!)

Do you have a friend like Jill...someone you can turn to for some recipe inspiration?