Slow Cooker or Instant Pot Cashew Butter Chicken

This super easy dinner is a family favorite! Cashew Butter Chicken has a ton of flavor and is the perfect meal for a busy weeknight that can easily be thrown in the slow cooker or Instant Pot.

Another busy week in December, and I am reverting back to my tried and true super easy recipes that my kids absolutely devour. December is crazy-town in my house. We have so many activities, holiday parties, and just “life” that is leaving us with little time. Did I mention we’re moving soon? Not too far, just down the street to a house we absolutely love, but nonetheless, the moving prep is only adding to my forever long “to-do” list. Anyhow, sitting down to eat a family dinner is something I make sure we do every night of the week. It’s our favorite time as a family and helps us to de-compress after a busy day. Especially during this busy season! What this mom loves most about the recipe is how I can throw it in my slow cooker with hardly any prep time, and dinner is ready to go when we’re home.

Cashew butter, honey, with a salty & slightly Asian kick is a recipe that the entire family can get on board with!! Creamy cashew butter is the star of this simple dish. My Slow Cooker Peanut Butter Chicken is one of my most popular recipes, but I always get people to ask if they could substitute for a different nut butter. And the answer is, of course!! So I’ve adapted this version to make it, (dare I even say), even better than the original!

This is easy to serve with rice, cauliflower rice, brown rice or quinoa. I top with extra cashews, some cilantro, and green onion to give it even more flavor. And the sriracha doesn’t make the dish spicy, but gives it just a little more kick to step it up a notch! I love the tang that works perfectly with the sweet and saltiness of this recipe.

Below I’ve given you instructions for both the Instant Pot and Slow Cooker. If you don’t have an Instant Pot, it’s an absolute life saver. I’ve linked you to the one I use and love! You know those nights when it’s 5pm and you think, “oh shoot, I don’t have anything planned for dinner and it’s too late to use my slow cooker.” Well, the Instant Pot can save you! Most recipes can be made in less than 30 minutes, but with the slow cooker taste. I’ve been contacted by a few readers this week asking me for more Instant Pot ideas, so I’ll be slowly adding instructions for all of my slow cooker recipes with Instant Pot instructions too!

Hungry for More? Subscribe to get new recipes delivered straight to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

Slow Cooker or Instant Pot Cashew Butter Chicken

Prep Time 5 minutes

Cook Time 4 hours

Total Time 4 hours 5 minutes

Servings 6

Calories 380 kcal

Author Amy

4.67 from 3 votes

Print

Ingredients

• 2 lbs chicken breast large or chicken tenders
• 1/2 cup smooth cashew butter
• 1/4 cup coconut aminos or GF Tamari Soy Sauce
• 1/4 cup honey
• 1/4 cup rice vinegar
• 1 tbsp sriracha
• 1/2 cup chicken broth
• 3 cloves garlic minced
• 1/3 cup full fat canned coconut milk optional
• 3 tbsp chopped cilantro optional
• 3 tbsp chopped cashews optional

Instructions

1. For the Slow Cooker:
2. Place chicken in the bottom of your slow cooker.
3. In a small bowl, mix together cashew butter, coconut aminos or soy sauce, honey, rice vinegar, sriracha, chicken broth, and garlic. Mix well to form a sauce. Pour on top of chicken.
4. Cook for 4-5 hours on low, or until chicken can be easily shredded. Add in coconut milk for an additional creamy texture (optional).
5. Serve over rice, cauliflower rice, or quinoa. Top with cashews and cilantro for garnish (if using).
6. For the Instant Pot:
7. Cut your chicken into small chunks (about 1-2 inches). Place inside your Instant pot.
8. In a small bowl, mix together cashew butter, coconut aminos or soy sauce, honey, rice vinegar, sriracha, chicken broth, and garlic. Mix well to form a sauce. Pour on top of chicken.
9. Secure the lid, and select manual. Cook on high pressure for 7 minutes. Use a quick release.
10. Shred the chicken or keep it in chunks. Stir in coconut milk (if using).
11. Serve over rice, cauliflower rice, or quinoa. Top with cashews and cilantro for garnish (if using).

Calories 380kcal

Fat 17g

Saturated fat 5g

Cholesterol 96mg

Sodium 536mg

Potassium 732mg

Carbohydrates 20g

Sugar 11g

Protein 36g

Vitamin A 60%

Vitamin C 5.3%

Calcium 22%

Iron 2.1%