Slow Cooker Coconut Cashew Chicken

Slow Cooker Coconut Cashew Chicken

OK, HERE IT IS!  That Coconut Cashew Chicken I featured yesterday with that crappy photo.  Now I’m ready to share!  This is a good one people, pit in, bookmark it, MAKE IT!  You’ll be licking the sauce off the plate when you’re done, yup it’s one of those.

It was so creamy, you’d think I dumped a gallon of heavy cream in here.  Want to know the kicker? It’s actually pretty healthy for you.  AND it’s easy. Like seriously easy.

Slow Cooker Coconut Cashew Chicken

If you are unfortunate enough to be home all day while this is cooking, you might want to put a bib on, the smells are going to make you drool (just warning you!)

CoconutCashewChicken2

Simply throw the chicken & some onions in the slow cooker, blend up the cashew cream in a blender, pour on top & set it to cook! Yup, that’s it.

Slow Cooker Coconut Cashew Chicken

Now that I’m thinking about it, I bet it would be even better (is that possible?) if you toasted the cashews before you made the sauce.  Let me know if you try it :)

Slow Cooker Coconut Cashew Chicken

I served it over some bulgur wheat and topped with some toasted coconut & cashews which added a nice crunch.  You can serve it over your favorite grain (quinoa, millet, farro, rice, whatever!)

OH – I almost forgot!  I threw in a bunch of Kale for the last 10 minutes of cooking to let it wilt.  It’s not necessary but if you want to sneak in some extra nutritional goodness, throw in the greens!!

I hope you enjoy this as much as I did!

 

WHAT MAKES ME HAPPY:

Heat!

OMG, is it cold out there or what?  I went outside once yesterday to take Oto out and that was one too many times!  I am so grateful for our cozy warm home.

I posted this on facebook yesterday, cold days always makes me think of this Lewis Black skit:

Slow Cooker Coconut Cashew Chicken

Allergy Fish, Milk, Soy, Tree Nuts
Misc Serve Hot

Ingredients

  • 1.5lb boneless chicken breasts
  • 1 Large onion (diced)
  • 14oz light coconut milk (canned, unsweetened)
  • 3/4 cups raw unsalted cashews
  • 2 tablespoons tomato paste
  • 1 tablespoon minced garlic
  • 2 teaspoons low sodium soy sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon turmeric
  • 1/2 teaspoon worcestershire sauce
  • tabasco (to taste)

Optional

  • 1 teaspoon fish sauce

Directions

1. Cut the chicken into small pieces and place the onions & chicken in the slow cooker. Season well with salt & pepper.
2. Add the remaining ingredients to a blender and blend until smooth. Pour over the chicken in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
3. Serve over your favorite grain and garnish with toasted cashews & coconut.

 

22 Responses to Slow Cooker Coconut Cashew Chicken

  1. Wow, I haven’t thought of using cashews like this. This chicken looks delicious. I have to try your method.

  2. What a delicious dish! Need to make this! :)

  3. This sounds great!! I love great crock pot recipes… I’ll definitely be trying this one soon!

  4. this is such a great weeknight dish and slow cooking this dish will probably make the whole house smell amazing :) thanks for sharing! do you think trying with almond would result similar result?

    • Mai-Lis says:

      I’m sure it would still be great with almonds! I can’t promise that the sauce would be as creamy, but you can certainly try it. If you have a good blender it will probably work fine. Let me know if you try it, I’m curious! :)

  5. [...] the request of my pal Debra, next week I will be making Coconut Cashew Chicken in the slow cooker.  The site where the recipe came from promises “You’ll be licking the [...]

  6. Julie says:

    Should I have used sweetened coconut milk, if there is such a thing? Made this yesterday and it was salty and tangy, in an unpleasant way. Through the whole thing out.

    • Mai-Lis says:

      Hi Julie, I’m so sorry that happened! No, I didn’t use sweetened coconut milk. I made it again this weekend with turkey meatballs and it was awesome, I brought it to a friends house and everyone gobbled it down. Were the cashews fresh? The only thing I can think of is maybe the nuts went rancid? I’m not sure what else would make it tangy, it should have a rich nutty flavor. I apologize for your bad experience :(

      • Donna says:

        Julie, did you use coconut milk out of the carton? This is coconut milk from the can in the Asian section. Made it tonight and it was scrumptious.

        • Mai-Lis says:

          Glad you liked it Donna! That is a very good point, I just edited the recipe to specify canned coconut milk.

  7. I used almonds and it was perfect! Thank you

  8. Susanne says:

    I made this yesterday and the sauce separated at one point into a watery looking liquid & some mealy looking stuff… I just let it keep cooking and when it was done, I took the chicken out, stuck in my immersion blender stick & it all came back together. Not sure why it separated, but it still came out quite tasty in the end once I blended it back together! :) Thanks for sharing the recipe!

  9. Dave says:

    Looking forward to having this for dinner tonight! I added kaffir lime leaves and lemongrass to give it more of a Thai feel. Should be yummy!

  10. [...] – Kale + Coconut Bowl Sunday, September 15th – Date Night Out! Monday, September 16th – Coconut Cashew Crockpot Chicken Tuesday, September 17th – Crockpot Ranch Pork Chops with Rosemary Roasted Potatoes [...]

  11. […] stumbled across THIS recipe from A Sunshiny Day quite a long time ago and bookmarked it because I KNEW it had to be made on a […]

  12. Ava-Marie Reienes says:

    im trying this tonight (actually just got it in the crock pot right now) thinking of adding celery… and another recipie i read said to add kale in at the end just to wilt it alittle… i think im gonna do that aswell :)

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