Crock Pot Cashew Almond Chicken
I was thinking next time I would just sear the chicken and cook it that way, and finish it in the sauce. It would be faster lol. Maybe if I could use flour, this would make more sense, but if you just don’t have the time to cook. Make it in the crock pot. It is still good 🙂
8 boneless skinless chicken breasts, cut into chunks
1/2 cup cashews
1/2 cup almonds
1 tsp pepper
1 Tbsp coconut oil
1/2 cup soy sauce
2-1/2 Tbsp rice wine vinegar
2 Tbsp Hunt’s reduced sugar ketchup
1/2 Tbsp Splenda brown sugar blend
1 garlic clove through garlic press
1 tsp grated ginger
1 tsp red pepper flakes
Heat a pan on medium heat and add your coconut oil.
Sprinkle the pepper onto your chicken, and add to the pan. Just sear the chicken on each side for a minute or so. You want to make sure the oil is hot so it sears and doesn’t just cook through. You do not want to cook the chicken because it will be too dry once you put it in the crock pot.
Once the chicken is only seared on both sides, put it all in the crock pot.
In a small bowl, whisk together the soy, vinegar, ketchup, brown sugar, garlic, ginger and red pepper flakes. Pour the mixture over your chicken in the crock pot.
It should almost cover the chicken.
Turn the crock pot on for 4 hours, and at the very end, add the cashews and almonds.
I served mine with roasted cauliflower, but you can make cauliflower fried rice too.
Chicken recipe makes 5 servings.
Each serving has 4.4 carbs