Slow Cooker or Instant Pot Cashew Butter Chicken

• Gluten free

• Meat

  • 2 lbs Chicken breast (large or chicken, tenders

• Produce

  • 3 tbsp Cilantro
  • 3 cloves Garlic

• Canned Goods

  • 1/2 cup Chicken broth
  • 1/3 cup Coconut milk, full-fat canned

• Condiments

  • 1/4 cup Coconut aminos or gf tamari soy sauce
  • 1/4 cup Honey
  • 1 tbsp Sriracha

• Oils & Vinegars

  • 1/4 cup Rice vinegar

• Nuts & Seeds

  • 3 tbsp Cashews

• Dairy

  • 1/2 cup Cashew butter, smooth

Found on wholesomelicious.com

Description

Ingredients

• 2lbs chicken breast (large or chicken tenders)
• ½ cup smooth cashew butter
• ¼ cup coconut aminos or GF Tamari Soy Sauce
• ¼ cup honey
• ¼ cup rice vinegar
• 1 tbsp sriracha
• ½ cup chicken broth
• 3 cloves garlic, minced
• ⅓ cup full fat canned coconut milk (optional)
• 3 tbsp chopped cilantro (optional)
• 3 tbsp chopped cashews (optional)

Directions

• 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).
• Serve over rice, cauliflower rice, or quinoa. Top with cashews and cilantro for garnish (if using).
• For the Instant Pot:
• Cut your chicken into small chunks (about 1-2 inches). Place inside your Instant pot.
• 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.
• Secure the lid, and select manual. Cook on high pressure for 7 minutes. Use a quick release.
• Shred the chicken or keep it in chunks. Stir in coconut milk (if using).
• Serve over rice, cauliflower rice, or quinoa. Top with cashews and cilantro for garnish (if using).