• 1/4 c. Tapioca flour
  • 1/2 tsp. Pepper
  • 3 T. Coconut aminos
  • 1 White Onion, chopped
  • 2 lbs. chicken breasts or thighs, cut into 1.5-inch pieces
  • 2 T. Rice wine vinegar
  • 2 T. Organic ketchup
  • 1/2 tsp. Fresh ginger
  • 1/4 c. diced celery
  • 1/2 -1 T. Organic sugar
  • 2 Cloves of garlic, minced
  • 1/4 tsp. red pepper flakes (optional)
  • 2 carrots, peeled & sliced thin
  • 1/2 c. raw cashews

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I’ve been focused on feeding my family more Paleo-friendly meals (mostly meat, vegetables & fruit) and this is one of my latest creations. I’m planning on developing more Paleo recipes as many of you have mentioned that you follow this lifestyle. If you have a favorite Paleo slow cooker recipe, please feel free to share in the comments. Thanks!

  1. Combine tapioca flour with pepper in a medium bowl.
  2. Place the chicken pieces in the flour mixture and toss to coat well.
  3. Place the chopped onion and coconut aminos in 4-5 Quart slow cooker and turn to LOW.
  4. Add the chicken to the slow cooker.
  5. Combine rest of ingredients in a small bowl and pour over chicken in slow cooker.
  6. If desired, sprinkle in red pepper flakes.
  7. Cover & Cook on LOW for 3-4 hours.

NOTE: Just before serving, stir in cashews. Garnish with green onion. YUM!

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Slow Cooker Paleo Cashew Chicken

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