Cashew Butter Chicken over Cauliflower Rice

This sounded too delicious not to try! Since the other meal I made this week was in the Instant Pot I threw this recipe in the slow cooker. If you have an Instant Pot though, this recipe can be made in the pressure cooker for a quick 7-10 minutes. I used closer to 3 lbs of chicken breast and kept this in the slow cooker for low on 6 hours. While that was cooking I heated up a couple bags of frozen cauliflower rice and simply mixed in some cilantro, salt, and coconut aminos. Speaking of frozen cauliflower rice, you should definitely check your local grocery store for Green Giant's Riced Veggies Cauliflower bags. They have made my meal preps a lot easier and less messy! Anyways, once the slow cooker was done I took the chicken out to shred and put the remaining sauce in a small pot on the stove top to thicken up some. I added the coconut milk in, brought the sauce to a boil for a minute while stirring, then turned it down to medium heat for about 10-20 minutes, stirring every so often. This meal turned out amazing and it was honestly so simple to make. I recommend thickening up the sauce on the stove top, but you do not need to do that if you don't want to. If you are someone who enjoys a good cashew chicken meal then you need to give this one a try!

Slow Cooker or Instant Pot Cashew Butter Chicken
​Ingredients:

• 2-3 lbs chicken breast 
• ½ cup smooth cashew butter
• ¼ cup coconut aminos 
• ¼ cup honey
• ¼ cup coconut vinegar or rice vinegar
• 1 tbsp sriracha (I used PaleoChef Wing Sauce, I ran out of PaleoChef Sriracha Sauce)
• ½ cup chicken broth
• 3 cloves garlic, minced
• ½ teaspoon Real Salt
• ⅓ cup full fat canned coconut milk (optional)
• 3 tbsp chopped cilantro (optional)
• 3 tbsp chopped cashews (optional)

Directions:
For the Slow Cooker:

1. Place chicken in the bottom of your slow cooker.
2. In a small bowl, mix together cashew butter, coconut aminos or soy sauce, honey, rice vinegar, sriracha, chicken broth, garlic, and salt. Mix well to form a sauce. Pour on top of chicken.
3. Cook for 4-5 hours on low, or until chicken can be easily shredded. Add in coconut milk for an additional creamy texture (optional).
4. Serve over rice, cauliflower rice, or quinoa. Top with cashews and cilantro for garnish.

For the Instant Pot:

1. Cut your chicken into small chunks (about 1-2 inches). Place inside your Instant pot.
2. In a small bowl, mix together cashew butter, coconut aminos or soy sauce, honey, rice vinegar, sriracha, chicken broth, garlic, and salt. Mix well to form a sauce. Pour on top of chicken.
3. Secure the lid, and select manual. Cook on high pressure for 7 minutes. Use a quick release.
4. Shred the chicken or keep it in chunks. Stir in coconut milk (if using).
5. Serve over rice, cauliflower rice, or quinoa. Top with cashews and cilantro for garnish.

Original recipe found here