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**Slow Cooker Paleo Cashew Chicken

Slow Cooker Paleo Cashew Chicken

  • Cooking Time:

    3–4 hours on Low
  • Servings:



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

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!



Slow Cooker Paleo Cashew Chicken

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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DarleneCrock Pot GirltiffMary Beth Recent comment authors
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Mary Beth
Mary Beth

This looks real­ly good, but I hes­i­tate to buy unusu­al (coconut amino’s) and poten­tial­ly expense ingre­di­ents for one recipe which I usu­al­ly don’t use again. Is there a sub­sti­tute for it?


What is the tapi­o­ca flour for? Is it a thick­en­er and if so, can I sub­sti­tute wheat flour?


Just won­der­ing what the green pieces are in the pic­ture. I don’t see any­thing in the recipe to account for them. They look like zuc­chi­ni or maybe green pep­per or …???

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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