Easy Healthy Crockpot Cashew Chicken
Prep time
Cook time
Total time
Serves: 8-10
  • 8 skinless, boneless chicken breasts (approx 1kg)
  • 2 red bell peppers, diced
  • 1 small yellow onion, sliced
  • 3 tablespoons tapioca starch or arrowroot flour
  • 1 tablespoon olive oil or coconut oil
  • Cashew Chicken Sauce:
  • ½ cup gluten free soy sauce
  • ⅓ cup rice wine vinegar
  • ¼ cup water
  • ¼-1/2 cup naturally sweetened ketchup*
  • ⅓ cup coconut palm sugar
  • 2 cloves garlic, minced
  • 1 teaspoon minced ginger
  • ½ cup whole roasted cashews
  • Garnishes:
  • 1 green onion, chopped
  • roasted sesame seeds or chopped roasted cashews
  1. Whisk all the sauce ingredients together in a bowl and set aside.
  2. Dice chicken breast into small cubes.
  3. Place the tapioca or arrowroot in a large bowl and add the chicken, toss to thoroughly coat the chicken.
  4. Heat a large non-stick pan over medium-high heat and add in the olive or coconut oil then brown the chicken slightly.
  5. Add the lightly browned chicken to the crock pot along with the chopped onion and bell pepper.
  6. Pour over the sauce and stir everything to combine.
  7. Put lid on crock pot and cook on low for 3 hours (or on high for 1-2 hours).
  8. Garnish with chopped green onion and a sprinkle of roasted sesame seeds.
  9. Serve over rice or quinoa or in lettuce wraps!
*If your sauce seems too watery, add another ¼ cup of ketchup, and the sauce will also thicken as the chicken cooks! You also need to use the tapioca/arrowroot to help the sauce thicken during cooking!
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/sweet-salty-crockpot-cashew-chicken/