Crockpot Cashew Chicken
•2 lbs boneless, skinless chicken thighs
•1 Tbsp coconut oil or olive oil
•1/4 cup GF soy sauce
•2 Tbsp rice wine vinegar
•1 Tbsp sugar or honey
•1 garlic clove, minced
•1/2 tsp grated fresh ginger
•2 cups broccoli florets
•1 cup carrots, sliced into coins
•1/2 to 1 cup cashews
•1 cup cilantro, chopped

1. Grease Crockpot with coconut oil. Add chicken thighs.  (Cut into tenders, or not. Mine were left whole.)
2. Mix GF soy sauce/coconut aminos, vinegar, honey, garlic, ginger in a bowl.
3. Pour over chicken and toss.
4. Cook on high for 4 hours or low for 6-8.
5. Throw in veggies to cook for last hour.
6. Top with cashews and cilantro
Variation:
If you would like to thicken the sauce, pour some out and add some arrowroot starch to it.