• 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!

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Slow Cooker Paleo Cashew Chicken

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