Slow Cooker Cashew Chicken | PALEO
Servings: 4
Calories: 642kcal
Ingredients
- 2 lbs chicken breast
- 1/4 cup coconut flour
- 2 tbsp coconut oil
- 2/3 cup coconut aminos
- 1/4 cup honey (omit to make this Whole30 compliant)
- 2 tbsp tomato paste
- 1 tsp ginger
- 1 tsp minced garlic
- 1/4 tsp red pepper flakes
- 1 cup cashews
- chopped green onion for garnish
Instructions
- Optional Step 1: Cut the chicken into bite-sized pieces. Shake in a bag with coconut flour to coat (or toss in a large bowl). Heat the coconut oil in a large skillet over medium-high heat. Pan-fry the chicken in coconut oil for about 2 minutes per side to brown (it won't be cooked through).
- In a medium bowl, combine the coconut aminos, honey, tomato paste, ginger, garlic, and red pepper flakes to be used as your sauce.
- Place chicken in the slow cooker (can use pan-fried pieces or even leave the chicken breasts whole & shred them after cooking... the choice is yours!). Top the chicken with cashews & sauce.
- Cook on "low" for 3-4 hours, and top with chopped green onion.
Notes
- Double the sauce recipe if you like things 'saucy', or if you will be serving this over some sort of rice.
- Add cashews during the last hour if you like them more crunchy.
- Skip step one (coating/pan-frying the chicken) if you're pressed for time or just want to keep things simple.
- Serve over steamed stir-fry veggies (we love the frozen blend from Whole Foods' 365 brand), cauliflower rice, or white rice (if you do grains).