Paleo Crockpot Cashew Chicken

Image

Image

Something to throw in the crock pot before trick or treating! This is a total crowd pleaser, and everyone seems to love it.

I thought I would revisit this one as it is the most popular post on my blog. This is pretty fool proof. Just be sure that when you use the tapioca or arrowroot flour, the excess is shaken off. If it’s not, the consistency of the sauce can get interesting. Enjoy! This is easy and awesome!

Ingredients:

  • 2 lbs boneless skinles chicken thighs, cut into bite-sized pieces
  • 1/4 cup tapioca flour or arrowroot flour (Asian market for tapioca flour, Whole Foods for arrowroot flour)
  • 1/2 tsp black pepper
  • 2 Tbsp lard, coconut oil, avocado oil, or ghee
  • 2 green onions, chopped (white parts and green parts separated)
  • 3 garlic cloves, minced
  • 2 Tbsp paleo ketchup or organic tomato paste (https://infertilitythouartaheartlessbitch.wordpress.com/2013/09/08/paleo-ketchup/)
  • 1 Tbsp palm sugar
  • 1/2 tsp fresh ginger, minced, or 1/4 tsp dried ginger
  • 1 Tbsp sesame oil
  • 2 Tbsp rice wine vinegar
  • 3 Tbsp coconut aminos (or gluten free tamari…it is not “paleo” but better than going straight soy sauce)
  • 1 pinch red pepper flakes
  • 1/2 tsp sea salt
  • 1/2 cup cashews

Method:

  • In a bag, combine the black pepper and flour.  Add the chicken and jostle the bag to coat the meat.  In a skillet heat the oil (lard, ghee, coconut, or avocado), shake off excess tapioca flour, and cook the chicken for a few minutes on medium-high heat.
  • In a bowl, combine all other ingredients (except for the green parts of the onion and cashews)
  • Put the chicken and sauce into a crockpot. Stir in the cashews.
  • Cook on low for 2-3 hours
  • Add the remaining green onion when serving.

You could eat this right out of a bowl, with endive or lettuce cups, or over “riced” cauliflower.

Advertisements

39 thoughts on “Paleo Crockpot Cashew Chicken

  1. Is there something else that might be used in place of the rice wine vinegar? Not sure where I’d get it or what I would do with the rest of it. (Other than making this recipe over and over again.)

    Like

    1. I’ve never tried it with a different kind of vinegar, so I’m not too helpful there. I will say that my rice vinegar came from Trader Joe’s, and I use it for dressings and other asian-style recipes. I’m sorry I don’t have a great substitute idea for you!

      Like

    1. That is for cooking the chicken. No need to throw it in the sauce. Thanks for pointing out the confusion. I will edit the recipe his evening so that it mentions to add it to the skillet before cooking the chicken. Thanks!

      Like

      1. Doubled the recipe to serve for a family dinner with my parents, and it was a big hit! Thank you! Will definitely keep this one in my regular rotation.

        Like

    1. I’m sure that you could, it just would have a different taste to it. You could also substitute maple sugar or honey if you don’t happen to have plam sugar on hand but still want the bit of sweetness.

      Like

  2. 3 lbs of chicken breast, doubled the sauce ..this is SO good. I will def keep this in the rotation. Such a fragrant dish, too. Makes the kitchen smell successful 😉

    Like

  3. This was quite a tasty meal- we all loved the flavor (sauce doubled, of course 😉 )…however, I used tapioca flour and it resulted in somewhat of a “gel” throughout (it also stuck horrifically to my enameled cast iron). It was kind of awful…ack! Next time, I will definitely try arrowroot! Thanks for sharing this recipe!!

    Like

    1. Thank you so much for the feedback! I’m glad that you loved the flavor. With the tapioca or arrowroot flour, if you don’t shake off excess, it will “gel” after cooking. This did happen to me once, and I have been much more careful to shake off the excess in subsequent tries.

      Like

    2. I had the same issue! I was wondering if it was the tapioca. I couldn’t find arrowroot on this shopping trip so went with the tapioca, which I’d never used. I’m good with the gel as I love Asian stir fry dishes with that kind of sticky sauce. This smells so good cooking! Can’t wait to taste it.

      Like

      1. Let me know what you think once you taste it. Check my response to “n” about the “gelling” issue. It is definitely the tapioca. You have to make sure you don’t have excess on your chicken. You really just want a light layer.

        Like

  4. This was SOOOO good!! Yummy! I had a question: do you think I could use this as a freezer meal? I’m pregnant and trying to get some recipes together that I can throw in the crockpot after the baby comes😀

    Like

  5. Thank you SO much for sharing this recipe. This is one of my and my very picky husband’s top two favorite paleo recipes (funny that the other favorite recipe is Asian too – teriyaki beef and broccoli!). I’ve made it many times and it will be made many more times! I practically lick my plate clean with it, haha!

    Like

  6. Hi! Everyone says they “doubled the sauce”. Do you double it even with only the 2lbs of chicken? Or is everyone using more chicken and doubling the sauce then? Thanks!

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s