Crock Pot Cashew Chicken
Crock Pot Cashew Chicken is my healthy slow cooker version of the super popular cashew chicken. This version is gluten free, dairy free and tastes amazing.
Ingredients
- 1/4 cup arrowroot tapioca flour
- 1/2 teaspoon black pepper
- 2.2 lbs chicken thighs or chicken breast, cut into small pieces
- 1 tablespoon coconut oil or olive oil
- 3 tablespoons coconut amino sauce or you can use tamari or wheat free soy sauce
- 2 tablespoons coconut vinegar or you can use rice wine vinegar or apple cider vinegar
- 2 tablespoons tomato paste
- 1 tablespoon coconut sugar
- 2 garlic cloves minced
- 1/2 teaspoon fresh ginger minced
- 1/4 - 1/2 teaspoon chili flakes
- 1/2 cup raw cashews
Instructions
- Prepare the chicken: Season arrowroot with black pepper in a bowl and add the chicken and coat well.
- Brown the chicken: Melt coconut oil in a large fry pan on moderate heat. Add chicken and cook for about 5 minutes until browned on all sides. Remove chicken and add to your crock pot or slow cooker.
- Cook on low heat: Mix rest of the ingredients (except cashews) in a small bowl and pour over chicken and toss to coat. Cover the slow cooker and cook on low for 3-4 hours.
- Serve: Once you are ready to serve, stir the cashews into chicken and sauce and serve with quinoa (or rice if you prefer).
Notes
If you want to add some greens to your meal, I recommend adding to the crock pot in the last hour of cooking.
Nutrition
Serving: 1serveCalories: 476kcalCarbohydrates: 12gProtein: 29gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 163mgSodium: 180mgPotassium: 478mgFiber: 1gSugar: 3gVitamin A: 286IUVitamin C: 2mgCalcium: 25mgIron: 2mg
Tried this recipe?Let us know how it was!