Name: SLOW COOKER CASHEW CHICKEN
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: Asian-Inspired
Ingredients: 2 pounds boneless skinless chicken breasts, diced into 1-inch pieces; 3 tablespoons arrowroot flour, divided; ¼ teaspoon salt; ¼ teaspoon black pepper; ½ cup coconut aminos; 3 tablespoons sugar-free ketchup; 3 tablespoons rice vinegar; 2 tablespoons sesame oil; 2 tablespoons minced garlic; 1 tablespoon minced ginger; 1 tablespoon coconut sugar; 1 tablespoon honey; ½ teaspoon Chinese five-spice powder; ¼ teaspoon crushed red pepper flakes; 1 cup unsalted raw cashews; 1 tablespoon water; For Whole30: omit the coconut sugar and honey and replace with 3 tablespoons orange juice

Description

This Slow Cooker Cashew Chicken is an easy and healthy dinner or meal prep recipe that is Whole30, paleo, gluten-free, soy-free, and low carb. With just 10 minutes of prep, the slow cooker does the rest of the work, creating tender chicken coated in a flavorful sauce and finished with crunchy cashews. It is a simple, family-friendly meal that is perfect for busy weeknights.

Ingredients

2 pounds boneless skinless chicken breasts, diced into 1-inch pieces
3 tablespoons arrowroot flour, divided
¼ teaspoon salt
¼ teaspoon black pepper
½ cup coconut aminos
3 tablespoons sugar-free ketchup
3 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons minced garlic
1 tablespoon minced ginger
1 tablespoon coconut sugar
1 tablespoon honey
½ teaspoon Chinese five-spice powder
¼ teaspoon crushed red pepper flakes
1 cup unsalted raw cashews
1 tablespoon water
For Whole30: omit the coconut sugar and honey and replace with 3 tablespoons orange juice

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Instructions

Place the diced chicken into a 6-quart slow cooker. Add 2 tablespoons of arrowroot flour, salt, and black pepper. Use tongs to toss until the chicken pieces are evenly coated.
In a separate bowl or large measuring cup, combine the coconut aminos, sugar-free ketchup, rice vinegar, sesame oil, minced garlic, minced ginger, coconut sugar, honey, Chinese five-spice powder, and crushed red pepper flakes. For Whole30, omit the coconut sugar and honey and use 3 tablespoons orange juice instead.
Stir the sauce until well combined, then pour it into the slow cooker over the chicken. Give everything a quick toss to evenly distribute the sauce.
Cover the slow cooker and cook on low for 3 to 4 hours. Remove the lid and stir in the cashews. In a small bowl, combine the remaining 1 tablespoon arrowroot flour with 1 tablespoon water. Stir with a fork until dissolved, then pour the mixture into the slow cooker.
Stir the arrowroot mixture into the sauce, replace the lid, and cook for an additional 20 minutes to soften the cashews and thicken the sauce.

Notes

This recipe works well when doubled. Simply double the amount of chicken and sauce ingredients.
To freeze, allow the chicken to cool completely and store it in a freezer-safe bag or container. Thaw overnight in the refrigerator, then reheat in a skillet over medium heat for about 10 minutes or in a slow cooker on low for about 1 hour.
For Whole30, omit the coconut sugar and honey and replace them with 3 tablespoons orange juice.
Serve with your favorite vegetable side for a complete meal.

Prep Time: 10 minutes
Cook Time: 4 hours
Category: Chicken
Method: Slow Cooker
Cuisine: Asian-Inspired