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Slow Cooker or Instant Pot Cashew Butter Chicken

This Slow Cooker or Instant Pot Cashew Butter Chicken comes together with less than 10 minutes of prep time. The most delicious Asian inspired, decadent sauce!

Course Main Course
Cuisine Chinese
Diet GlutenFreeDiet
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 6
Calories 380 kcal
Author Amy Rains

Ingredients

  • 2 lbs chicken breast large or chicken tenders
  • 1 can full fat canned coconut milk
  • 1/2 cup smooth cashew butter
  • 1/4 cup coconut aminos or GF Tamari Soy Sauce*
  • 1/4 cup rice vinegar
  • 2 tbsp sesame oil
  • 1 tbsp chili garlic sauce or sriracha
  • 1/2 cup chicken broth
  • 3 cloves garlic minced
  • 3 tbsp chopped cilantro optional
  • 3 tbsp chopped green onion optional

Instructions

For the Slow Cooker:

  1. Place chicken in the bottom of your slow cooker.
  2. Open the lid of your coconut milk. Poke a hole in the top of the firm portion of the coconut milk. Pour the liquid portion out into a bowl.

  3. Now mix in cashew butter, coconut aminos or soy sauce, rice vinegar, sesame oil, chili garlic sauce sriracha, 1/3 cup 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 the firm cream portion of the 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).

For the Instant Pot:

  1. Cut your chicken into small chunks (about 1-2 inches). Place inside your Instant pot.
  2. Open the lid of your coconut milk. Poke a hole in the top of the firm portion of the coconut milk. Pour the liquid portion out into a bowl.

  3. Now mix in cashew butter, coconut aminos, rice vinegar, sesame oil, chili garlic sauce or sriracha, 1/2 cup chicken broth, and garlic. Mix well to form a sauce. Pour on top of chicken.

  4. Secure the lid, and select manual. Cook on high pressure for 10 minutes. Use a quick release.

  5. Shred the chicken or keep it in chunks. Stir in the firm or cream portion of coconut milk (optional).

  6. Serve over rice, cauliflower rice, or quinoa. Top with cashews and cilantro for garnish (if using).

Recipe Notes

*If using soy sauce or GF Tamari Sauce, add in 2 tbsp of honey for a little bit of sweetener. 

Nutrition Facts
Slow Cooker or Instant Pot Cashew Butter Chicken
Amount Per Serving
Calories 380 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 5g31%
Cholesterol 96mg32%
Sodium 536mg23%
Potassium 732mg21%
Carbohydrates 20g7%
Sugar 11g12%
Protein 36g72%
Vitamin A 60IU1%
Vitamin C 5.3mg6%
Calcium 22mg2%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.