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4.80 from 10 votes

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!
Prep Time5 minutes
Cook Time4 hours
Total Time4 hours 5 minutes
Course: Main Course
Cuisine: Chinese
Diet: Gluten Free
Servings: 6
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:

  • Place chicken in the bottom of your slow cooker.
  • 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.
  • 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.
  • 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).
  • Serve over rice, cauliflower rice, or quinoa. Top with cashews and cilantro for garnish (if using).

For the Instant Pot:

  • Cut your chicken into small chunks (about 1-2 inches). Place inside your Instant pot.
  • 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.
  • 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.
  • Secure the lid, and select manual. Cook on high pressure for 10 minutes. Use a quick release.
  • Shred the chicken or keep it in chunks. Stir in the firm or cream portion of coconut milk (optional).
  • Serve over rice, cauliflower rice, or quinoa. Top with cashews and cilantro for garnish (if using).

Notes

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

Nutrition

Calories: 380kcal | Carbohydrates: 20g | Protein: 36g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 96mg | Sodium: 536mg | Potassium: 732mg | Sugar: 11g | Vitamin A: 60IU | Vitamin C: 5.3mg | Calcium: 22mg | Iron: 2.1mg