This recipe was surprisingly delicious. Well, not to me. But to certain picky children who reside in my home, it was indeed surprising. 

It is now one of my favorite crockpot recipes and I plan on putting it into heavy rotation until my children beg for mercy.  We are now entering football season, which means many nights away from home, at the field practicing.  I will be embracing my crockpot once again, because after the neverending baseball season I do not think that I can eat anything from the snackbar for a long, long time.

You will need:

1lb chicken breast tenders
2 cups carrot nubs
1/2 cup chicken broth
4T soy sauce
8 oz snow peas (I left these out because I didn’t have them)
2 8oz cans of pineapple tidbits
1 sweet red pepper, sliced (I used a green pepper)
3T cornstarch
1/2 cashews

Cooked rice to serve with it.

Step One:
Mix the chicken, carrots, broth. and 2T of the soy sauce into the crockpot.

Cover and cook on low for at least 5 hours. Or until about an hour before dinnertime. This recipe requires you to add the rest of the ingredients at a later time. Prep it all in the morning so that when you walk in the door from work you can just toss it in the crockpot.

Step Two:
Go about you day in your usual manner. In my case it is to lounge poolside eating bons-bons and being fanned with palm fronds.

Step Three: One hour before you want to eat…

Stir in snow peas, pineapple and peppers. Cover and cook an additional 1/2 hour. Or if you are like me 2 hours because you saw something shiny and got distracted. And it was still fine.

Make your rice in a separate pot.

Step Four:

In a small bowl mix together the remaining 2T of soy sauce, 2T of pineapple juice, and cornstarch. Pour this into your crockpot and stir well. This will thicken the liquid. Add the cashews and cook for an additional 10 minutes.

Step Five:

Serve over rice.