Snow cooker Kung Pao chicken

1 pound boneless, skinless chicken breasts, diced
1 chopped zucchini
1 diced red bell pepper
2/3 cup roasted cashews
3 tablespoons olive oil
4 dried red chili peppers to taste 

For the sauce: 
1/2 cup low-sodium soy sauce
1/2 cup water
3 tablespoons honey
2 tablespoons hoisin sauce
1 teaspoon grated fresh ginger
3 cloves minced garlic 
1/4 teaspoon dried red pepper chili flakes
2 tablespoons cornstarch + 2 tablespoons water for slurry

Instructions:

1. In a slow cooker, combine black pepper, salt, chicken chunks, and olive oil. Stir well. Ideally, you want to brown the chicken before it goes in. 

2. In a separate bowl, mix together the sauce ingredients: low-sodium soy sauce, water, honey, hoisin sauce, minced garlic, grated ginger, and dried red pepper chili flakes. Pour this sauce over the chicken in the slow cooker.

3. Cook on low heat for 3-4 hours or until the chicken is cooked through and tender.

4. In the last 30 minutes of cooking, mix the cornstarch and water to create a slurry, then add it to the slow cooker, alongside the cashews, dried red chili peppers, zucchini, and bell peppers. Stir well to thicken the sauce.

5. Once the sauce has thickened, serve your Skinny Slow Cooker Kung Pao Chicken hot over cooked rice or noodles. Enjoy!