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INGREDIENTS
- 2lbs chicken breast (large or chicken tenders)
- ½ cup smooth cashew butter
- ¼ cup coconut aminos or GF Tamari Soy Sauce
- ¼ cup honey
- ¼ cup rice vinegar
- 1 tbsp sriracha
- ½ cup chicken broth
- 3 cloves garlic, minced
- ⅓ cup full fat canned coconut milk (optional)
- 3 tbsp chopped cilantro (optional)
- 3 tbsp chopped cashews (optional)
INSTRUCTIONS
- For the Slow Cooker:
- Place chicken in the bottom of your slow cooker.
- 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.
- Cook for 4-5 hours on low, or until chicken can be easily shredded. Add in 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.
- 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.
- Secure the lid, and select manual. Cook on high pressure for 7 minutes. Use a quick release.
- Shred the chicken or keep it in chunks. Stir in coconut milk (if using).
- Serve over rice, cauliflower rice, or quinoa. Top with cashews and cilantro for garnish (if using).
