• Slow Cooked Chicken And Cashews

    crock pot cashew chicken


    • 1 kg boneless skinless chicken thighs, cut into chunks
    • 1/4 cup arrowroot starch or tapioca flour
    • 1/2 teaspoon black pepper
    • 1 tablespoon coconut butter
    • 3 tablespoons low sodium soy sauce
    • 2 tablespoons rice wine or apple cider vinegar
    • 2 tablespoons tomato paste
    • 2 tablespoons honey
    • 2 cloves garlic, minced
    • 1/2 teaspoon mild chili flakes
    • 1/2 cup raw cashews
    • 1 spring onion, chopped


    1. Place starch and pepper in a large zip lock bag. Add chicken pieces and seal. Toss to coat the meat thoroughly. Alternatively, you can use a bowl covered with cling film to achieve the same result
    2. Melt coconut butter in a fry pan over a medium heat. Add chicken and cook for a few minutes to brown slightly. Remove and add to slow cooker
    3. In a medium sized bowl combine soy sauce, vinegar, tomato paste, honey, garlic and chili flakes. Mix well and pour over the top of the chicken. Stir to coat
    4. Cover and cook on low for 3-4 hours. Stir in cashews prior to serving. Garnish with spring onion
    5. Can be enjoyed as is or goes great with cauliflower-fried-rice