I originally posted this recipe back in April of 2016 and it is still a go-to favorite of ours! It’s an adapted version of Damn Delicious’ Slow Cooker Cashew Chicken and I made a few swaps to make it just a tad healthier.
Since originally posting, I have perfected it even more (aka made it faster & easier!), so I figured it was time to repost with the updates. Plus, I always double it to make a lot! For leftovers (which this reheats beautifully, I might add!), double what you see below. If you like Asian food, but need less guilt while enjoying it, you’ll definitely want to make this ASAP!!
This adapted recipe from Damn Delicious takes classic takeout to a healthy at home dish! It’s so easy & so tasty, made in the crockpot, and reheats well, so be smart & double it to have leftovers ?
I adapted it slightly to be slightly more paleo friendly, but then served it over rice which is totally not paleo, ha. It’s delicious over cauli-rice as well!
Slow Cooker Cashew Chicken
Ingredients
- 1 lb boneless, skinless chicken breasts
- salt & pepper to taste
- 1 c raw cashews
- 2 green onions
- sesame seeds, opt
- For the sauce:
- 1/4 c coconut aminos
- 2 tbsp ketchup
- 2 tbsp apple cider vinegar
- 1 tbsp coconut palm sugar
- 3 cloves garlic, minced
- 1 tbsp ginger paste
- 1/4 tsp red pepper flakes
Directions
- Whisk together all ingredients for the sauce and set aside.
- Line or grease your slow cooker.
- Place chicken in slow cooker and season with salt & pepper.
- Cover with sauce and cook on low heat for 6-8 hours, or high heat for about 3-4 hours.
- About 30 minutes prior to the end of cooking time, shred chicken, add cashews and finish cooking.
- Serve over rice or cauli-rice and garnish with green onions & sesame seeds as desired.
Omg, so good! Enjoy!!
