Slow Cooker Cashew Chicken

I was so excited about this recipe because I love cashew chicken when we go out for Chinese food!  And it's in the slow cooker.  #winningalready

I got this recipe from a blog I found Just Jessie B.  She's got loads of really yummy recipes I'm excited to try.  She's a paleo blog, and even though I'm not paleo, most of them are still super doable and yummy.  We put this over some rice and mixed veggies.

Here ya go! Husband and kid approved BTW.  That always means the recipe goes down in the books to use again.

{Source from Just Jessie B}

Slow Cooker Cashew Chicken

Makes 4-6 servings.

Ingredients:

2 lbs chicken breast

1/4 cup coconut flour

2 Tbsp coconut oil

2/3 cup coconut aminos

1/4 cup honey

2 Tbsp tomato paste

1 tsp ginger

1 tsp minced garlic

1/4 tsp red pepper flakes

1 cup cashews

chopped green onion for garnish

Directions:
1.  Cut the chicken into bite-sized pieces.  Shake in a bag with coconut flour to coat (or toss in a large bowl).  Heat the coconut oil in a large skillet over medium-high heat.  Pan-fry the chicken in coconut oil for about 2 minutes per side to brown (it won't be cooked through).
2.  In a medium bowl, combine the coconut aminos, honey, tomato paste, ginger, garlic, and red pepper flakes to be used as your sauce.
3.  Place chicken in the slow cooker (can use pan-fried pieces or even leave the chicken breasts whole and shred them after cooking... the choice is yours!).  Top the chicken with cashews and sauce.
4.  Cook on "low" for 3-4 hours, and top with chopped green onion.