Crock Pot Cashew Chicken with Vegetables

Just got back from camping with my family and some of our old family friends. It was great to see everybody. My dad built me a little cabin out of part of their old park model they had on their property before the snow caved in the roof this last winter. It is SO cute! All he has left is to build a counter. I even have a real bathroom with the works! Water, sewer, electric, and an AC. Yes please! We named it Bensultana's Palace. I know. That's only the best name ever! Savannah and Butter did really great with all the people, fireworks, and new surroundings. I was really pleased. They didn't wonder off even once. Don't mind all the trash outside. We are still cleaning up all the smashed bits from the park model from this winter. 

So since we were all busy with commotion of July 4th I thought why not make a crock pot dish. Who doesn't love a toss it all in meal.

 

Crock Pot Cashew Chicken

 

1.5 lbs of chicken thighs (I use boneless skinless)

1/4 c Soy sauce

1/4 c Ketchup

Rice wine vinegar (a splash)

1/2 tsp Ginger Powder

1/4 tsp Crushed Red Pepper Flakes

1/2 tsp Onion powder

Garlic 2 cloves

1/2 a bag of Asian stirfry veg from the frozen section

Siracha (squirt to taste)

3 tbs peanut butter

1/2 c cashews

crunchy chow mein noodles (optional)

 

Place chicken through garlic in the crockpot on low for 2 hours. Add the stir fry veg for 1-1.5 hrs. Just before the serving squirt in some siracha, add the peanut butter, and the cashews and stir until blended. Serve over chow mein noodles or without.

 

It turned out perfect and the left overs were just as good...