Slow cooker cashew butter chicken — take a break from typical peanut sauce
Weeknights are busy in my house, and with all that chaos, I don’t need extra stress at dinnertime. Chicken is always a go-to because of how easy and effortless meals can be, especially in the slow cooker.
This super-easy Asian-style dish is my take on the favorite peanut chicken. Using cashew butter instead makes a rich and flavorful sauce that is safe for those who need to avoid peanuts. Chicken, red peppers and onions are slow-cooked in a cashew butter sauce that is super flavorful and comes together so easily.
Serve this over fresh steamed quinoa as I did, or use white or brown rice if desired. If you aren’t a fan of cashew butter or cannot find it, almond butter is a great alternative.
Slow cooker cashew butter chicken recipe
Prep time: 10 minutes | Cook time: 4 hours | Total time: 4 hours 10 minutes
- 2 large chicken breasts, cubed
- 1 red bell pepper, diced
- 1/2 small sweet onion, sliced
- 1/4 cup cashew butter
- 1 cup chicken broth
- 1/4 cup soy sauce
- 1 whole lime, juiced
- 1 tablespoon sesame oil
- 2 tablespoons honey or agave
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped cilantro
- 1/4 teaspoon crushed red pepper flakes
- Fresh cracked pepper and sea salt, to taste
- Steamed quinoa or brown rice
- Fresh chopped cilantro
- Slivered almonds or cashew pieces
- To the bowl of the slow cooker, add the cubed chicken, diced red peppers and diced red onions.
- To a bowl, add the cashew butter, and heat for 30 seconds in the microwave or until warm.
- Add in the chicken broth, soy sauce, lime juice, sesame oil and honey, herbs and spices, and mix until smooth.
- Pour the sauce on top of the chicken, and cover the slow cooker with the lid.
- Set the cooker to cook on high for 4 hours or until the chicken is completely cooked and the juices run clear.
- When ready to serve, spoon the chicken over steamed quinoa, and garnish with fresh cilantro and slivered almonds.