Crockpot Cashew Chicken

It is that time of the year again to not worry about dinner....  Use your Crockpot and dinner is ready when you get home ~ Enjoy

Crockpot Cashew Chicken.. Oh so good

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:
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 slow cooker. Combine soy sauce, vinegar, ketchup, 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. Makes 4-6 servings

Crock Pot Chicken Enchilada Casserole

I have been using my crock pot all winter...  and will continue using it through out spring.  This is a fabulous and easy recipe. 
Have a Fabulous & Frugal Day!!!

Slow Cooker Green Chile-Chicken Enchilada Casserole


Bring the fabulous flavors of Mexico to your dinner table with this slow cooked chicken casserole that’s made using Progresso® beans and Old El Paso® chiles and enchilada sauce.

Prep Time
15 Minutes

Total Time
6:20 Hrs:Mins

Makes 6 servings

2 cans (4.5 oz each) Old El Paso® chopped green chiles

1 can (10 3/4 oz) condensed cream of chicken soup

1 can (10 oz) Old El Paso® green enchilada sauce or other green chile enchilada sauce

1/4 cup mayonnaise or salad dressing

12 corn tortillas (6 inch), cut into 3/4-inch strips

3 cups shredded cooked chicken

1 can (15 oz) Progresso® black beans, drained, rinsed

2 cups shredded Mexican cheese blend (8 oz)

2 large tomatoes, chopped (about 2 cups)

2 cups chopped lettuce

1/2 cup sour cream

1.Spray 3- to 4-quart slow cooker with cooking spray. In cooker, spread 1 can of the green chiles. In medium bowl, mix remaining can of green chiles, the soup, enchilada sauce and mayonnaise.

2.Arrange 1/3 of the tortilla strips over chiles in cooker. Top with 1 cup of the chicken, 1/2 cup of the beans, 1/2 cup of the cheese and 1 cup of the enchilada sauce mixture, spreading to edges of cooker to completely cover tortilla strips. Repeat layers twice, reserving last 1/2 cup of cheese.

3.Cover; cook on Low heat setting 6 to 7 hours.

4.Top with remaining 1/2 cup cheese. Cover; cook about 5 minutes longer or until cheese is melted. Serve with tomatoes, lettuce and sour cream.

Makes 6 servings Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Tips

Rotisserie chicken works well for this recipe. Just remove the skin and bones, and shred the meat with 2 forks. One average rotisserie chicken yields about 3 1/2 to 4 cups cooked chicken.

Red enchilada sauce can be used. It will give a pink tint to the finished recipe.