SLOW COOKER OR INSTANT POT CASHEW BUTTER CHICKEN - This is simple to serve with rice, cauliflower rice, rice or quinoa. I high with additional cashews, some cilantro, and onion to allow it even a lot of flavor. and therefore the sriracha doesn’t build the dish spicy, however provides it simply a touch a lot of kick to step it up a notch! i like the tang that works utterly with the sweet and saltiness of this formula.
Below I’ve given you directions for each the moment Pot and Slow cooking utensil. If you don’t have an immediate Pot, it’s AN absolute life saver. I’ve connected you to the one i take advantage of and love! you recognize those nights once it’s 5pm and you think that, “oh shoot, I don’t have something planned for dinner and it’s too late to use my slow cooking utensil.
” Well, the moment Pot will save you! Most recipes are often created in but half-hour, however with the slow cooking utensil style. I’ve been contacted by some readers on asking Maine for a lot of Instant Pot ideas, therefore I’ll be slowly adding directions for all of my slow cooking utensil recipes with Instant Pot directions too!
Ingredients
- 2 lbs chicken breast large or chicken tenders
- 1/2 cup smooth cashew butter
- 1/4 cup coconut aminos or GF Tamari Soy Sauce
- 1/4 cup honey
- 1/4 cup rice vinegar
- 1 tbsp sriracha
- 1/2 cup chicken broth
- 3 cloves garlic minced
- 1/3 cup full fat canned coconut milk optional
- 3 tbsp chopped cilantro optional
- 3 tbsp chopped cashews optional
Instructions
For the Slow Cooker:
- Place chicken in the bottom of your slow cooker.
- In a small bowl, mix together cashew butter, coconut aminos or soy sauce, honey, rice vinegar, sriracha, chicken broth, and garlic. Mix well to form a sauce. Pour on top of chicken.
- Cook for 4-5 hours on low, or until chicken can be easily shredded. Add in coconut milk for an additional creamy texture (optional).
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- Get the full recipe here from Nailsmag
Sorry to make you click a link for the recipe, but know I’m grateful for you.
