Paleo Crock Pot Cashew Chicken (Recipe Revisit)

This is a post long overdue, and for that I apologize. When I first posted my paleo reworking of a crock pot cashew chicken dish back in January 2012, I didn't give the post the love it deserved. Rather than type out the recipe, I linked to the original and noted the changes I made.

I never actually thought the post would get so much attention, but countless comments have asked for the specific recipe, and several people had trouble with my link. I promised to revisit the dish and give it the attention it deserved, and I'm happy to make right on that pledge!

My kids and the caveman adore this dish, and it couldn't be easier. While I used arrowroot to coat the chicken, you could use tapioca, almond or coconut flour. The step just helps the sauce to adhere to the meat.

If you prefer more spice and less sweet, either lessen the palm sugar or up the red pepper flakes. Last time I made this I topped the finished dish with minced cilantro, but I like it with minced green onion ever better.

This one would be delicious over some cauliflower rice. Since I just made some in paleo jambalaya on Friday, I skipped it altogether and simply served some green beans alongside the chicken.

Paleo Crock Pot Cashew Chicken

1/4 cup arrowroot starch
1/2 tsp. black pepper
2 lbs. chicken thighs, cut into bite-size pieces
1 tbs. coconut oil
3 tbs. coconut aminos
2 tbs. rice wine vinegar
2 tbs. organic ketchup (tomato paste would work also)
1/2-1 tbs. palm sugar
2 minced garlic cloves
1/2 tsp. minced fresh ginger
1/4-1/2 red pepper flakes
1/2 cup raw cashews

Place starch and black pepper in a large Ziploc bag. Add chicken pieces and seal; toss to thoroughly coat meat.

Melt coconut oil in a large skillet or wok. Add chicken and cook for about 5 minutes until brown on all sides. Remove and add to crock pot.

Mix coconut aminos through red pepper flakes in a small bowl. Pour mixture over chicken and toss to coat. Put lid on crock pot and cook on low for 3-4 hours.

Stir cashews into chicken and sauce before serving.