SLOW COOKER OR INSTANT POT CASHEW BUTTER CHICKEN

INGREDIENTS

• 2lbs chicken breast (large or chicken tenders)
• ½ cup smooth cashew butter
• ¼ cup coconut aminos or GF Tamari Soy Sauce
• ¼ cup honey
• ¼ cup rice vinegar
• 1 tbsp sriracha
• ½ cup chicken broth
• 3 cloves garlic, minced
• ⅓ cup full fat canned coconut milk (optional)
• 3 tbsp chopped cilantro (optional)
• 3 tbsp chopped cashews (optional)

INSTRUCTIONS

1. For the Slow Cooker:
2. Place chicken in the bottom of your slow cooker.
3. In a small bowl, mix together cashew butter, coconut aminos or soy sauce, honey, rice vinegar, sriracha, chicken broth, and garlic. Mix well to form a sauce. Pour on top of chicken.
4. Cook for 4-5 hours on low, or until chicken can be easily shredded. Add in coconut milk for an additional creamy texture (optional).
5. Serve over rice, cauliflower rice, or quinoa. Top with cashews and cilantro for garnish (if using).
6. For the Instant Pot:
7. Cut your chicken into small chunks (about 1-2 inches). Place inside your Instant pot.
8. In a small bowl, mix together cashew butter, coconut aminos or soy sauce, honey, rice vinegar, sriracha, chicken broth, and garlic. Mix well to form a sauce. Pour on top of chicken.
9. Secure the lid, and select manual. Cook on high pressure for 7 minutes. Use a quick release.
10. Shred the chicken or keep it in chunks. Stir in coconut milk (if using).
11. Serve over rice, cauliflower rice, or quinoa. Top with cashews and cilantro for garnish (if using).

Source>>SLOW COOKER OR INSTANT POT CASHEW BUTTER CHICKEN@wholesomelicious

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