Crockpot Cashew Chicken

Crockpot Cashew Chicken


  • 2 lbs boneless, skinless chicken thighs
  • 1 Tbsp coconut oil
  • 1/4 cup GF soy sauce/coconut aminos
  • 2 Tbsp rice wine vinegar
  • 1 Tbsp sugar or honey
  • 1 garlic clove, minced
  • 1/2 tsp grated fresh ginger
  • 2 cups broccoli florets
  • 1 cup carrots, sliced into coins
  • 1/2 to 1 cup cashews
  • 1 cup cilantro, chopped
1. Grease Crockpot with coconut oil. Add chicken thighs.  (Cut into tenders, or not. Mine were left whole.)
2. Mix GF soy sauce/coconut aminos, vinegar, honey, garlic, ginger in a bowl.
3. Pour over chicken and toss.
4. Cook on high for 4 hours or low for 6-8.
5. Throw in veggies to cook for last hour.
6. Top with cashews and cilantro
If you would like to thicken the sauce, pour some out and add some
arrowroot starch to it

Thanks to Picket Fence Paleo for this easy crockpot dinner!

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