Freezer to Slow Cooker Cashew Chicken

Yields: 6-8 servings

Ingredients

• 1/4 cup cornstarch
• 1/2 tsp. black pepper
• 2 lbs. chicken thighs cut into bite-size pieces
• 1 tbs. coconut oil or extra Virgin Olive Oil
• 3 tbs. soy sauce
• 2 tbs. rice wine vinegar
• 2 tbs. ketchup (tomato paste would work also)
• 1/2-1 tbs. Honey
• 1 Head Broccoli, cut up
• 2 minced garlic cloves
• 1/2 tsp. minced fresh ginger
• 1/4-1/2 red pepper flakes
• 1/2 cup raw cashews

Prep:

1. Label your freezer bag with the name of the meal and cooking instructions.
2. Place Cornstarch and black pepper in a large Ziploc bag. Add chicken pieces and seal; toss to thoroughly coat meat.
3. Add all remaining ingredients (except cashews) to another freezer bag. Place Chicken Freezer bag inside the Broccoli Freezer bag
4. Remove as much air as possible, seal and lay flat in the Freezer.

Cooking:

1. The night before cooking, move frozen bag to your refrigerator to thaw
2. The morning of cooking, pour contents into crockpot.
3. Cook on “low” setting for 4 hours.
4. Stir cashews into chicken and sauce before serving.

Serve over wild rice or Quinoa