Crock Pot Cashew Chicken.
This isn't my original recipe, but I shared the paleo tweaks I made, and proclaimed the dish both both easy and delicious. Apparently there's quite the "market" for Asian crock pot recipes, so I decided to share another one today.
I adapted this recipe from Six Sisters' Stuff, a blog with lots of family-friendly dishes (many of which are made paleo-friendly easily enough). I made it with chicken thighs, as I didn't want to risk breasts getting dried out in the crock pot.
The taste was amazing, though I feel like the ratio of sauce to meat was a bit off. It was VERY saucy, so you might want to either prepare this with more meat or definitely serve your chicken over cauliflower rice to sop up the liquid.
Paleo Crock Pot Honey Sesame Chicken
adapted from Six Sister's Stuff
2 lbs. chicken thighs
salt & pepper
1 cup raw honey
1/2 cup coconut aminos
3 chopped shallots
1/4 cup ketchup (I use Whole Foods to ensure no HFCS)
2 tbs. olive oil
4 minced garlic cloves
pinch of red pepper flakes
4 tsp. arrowroot powder dissolved in 6 tbs. water
Season thighs with salt and pepper, place in crock pot. Combine honey through red pepper flakes in a small bowl. Pour over chicken and turn meat over to thoroughly coat it in sauce. Cover and cook on low for 3-4 hours, or until chicken is thoroughly cooked.
Remove chicken from crock pot, leaving sauce. Make slurry of arrowroot and water, and pour into crock pot. Stir to combine with sauce.
Replace lid and turn crock pot up to high for 10 more minutes, or until sauce is slightly thickened.
into bite size pieces, then return to pot and toss with sauce before
serving. Sprinkle with sesame seeds and serve on its own or over cauliflower rice or vegetable noodles.