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
For the Slow Cooker:
Original recipe found here
Sharing the recipes I prepare to help others eat more nutritious food and begin their journey to a healthier life.