Crock Pot Cashew Chicken



  • 2 lbs boneless chicken breast
  • 1/4 cup Almond Meal
  • 1/2 tsp black pepper
  • 1 Tbsp Olive Oil or Coconut Oil
  • 1/4 cup Coconut Aminos (soy sauce or braggs aminos)
  • 2 Tbsp rice wine vinegar
  • 2 Tbsp ketchup
  • 1 garlic clove, minced
  • 1/2 tsp grated fresh ginger
  • 1/2 cup cashews


  1. Combine almond flour and pepper in resalable food storage bag.
  2. Add chicken. Shake to coat with flour mixture.
  3. Heat oil in skillet over medium-high heat.
  4. Brown chicken about 2 minutes on each side.
  5. Place chicken in slow cooker.
  6. Combine coconut aminos, vinegar, ketchup, garlic and ginger in small bowl; pour over chicken.
  7. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over cauliflower rice.

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