Crocktober: Crock Pot Cashew Chicken and Soup

Now how can you say you don't like crock pot food?  If that is your mantra, you may have not tried this recipe:

Crock Pot Cashew Chicken:

2 lbs boneless & skinless chicken breast tenders1/2 cup cashews1 garlic clove, minced4 tbsps rice wine vinegar2 tbsp brown sugar1 tbsp canola oil1 tsp grated fresh ginger1/4 cup all purpose flour1/2 cup soy sauce1 tsp black pepper1/4 tsp red pepper flakes4 tbsps ketchup Go here for the directions to assemble and cook.  And perhaps change your mind about crock pots.
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And not just another soup:Garth Williams, illustrator

Zuppa Toscana

1 lb. Italian sausages (use spicy to get that signature Olive Garden flavor)4-6 russet potatoes, chopped1 onion, chopped
1/4 c. REAL bacon pieces (optional)
2 Tbsp. minced garlic (about 3-4 cloves)
32 oz. chicken broth
1 c. kale or Swiss chard, chopped
1 c. heavy whipping cream
2 Tbsp. flour
1. Brown sausage links in a sauté pan.
2. Cut links in half lengthwise, then cut slices.
3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.
4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.
30 minutes before serving:
5. Mix flour into cream removing lumps.
6. Add cream and kale to the crock pot, stir.
7. Cook on high 30 minutes or until broth thickens slightly.
8. Add salt, pepper, and cayenne to taste source