Low Carb Cashew Chicken - Easy Crock Pot Version
This crock pot low carb cashew chicken is so easy and has the take-out taste that you miss. Serve with low carb cauliflower rice or sauteed veggie stir fry.
Servings 8 Servings
Calories 333kcal
Ingredients
- 2 lbs chicken thighs Cut into bite sized pieces. Tip: slice while partially frozen to make it easier.
- ¼ cup coconut flour
- ½ tsp black pepper
- 1 Tbsp butter or olive oil
- ½ cup soy sauce - 8 tbsp
- 4 Tbsp rice wine vinegar
- 4 Tbsp sugar free ketchup
- 4 Tbsp allulose
- 2 garlic clove minced
- 1 tbsp grated fresh ginger
- ¼ tsp red pepper flakes
- ½ cup cashews- 70 grams Halves or pieces work best to distribute the flavor and crunch.
Instructions
- Chop chicken into bite sized pieces. If you are going to want extra sauce to pour over veggies or riced cauliflower- double the sauce ingredients.
- Combine coconut flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat butter in skillet over medium-high heat.
- Brown chicken for a few minutes on each side to get a nice golden brown crust. Don't crowd the pan and don't flip too early for best results. Place chicken in slow cooker when browned.
- Combine soy sauce, vinegar, ketchup, Allulose, garlic, ginger, and pepper flakes in small bow and mix well. Pour over chicken. Add cashews and stir. Cook on LOW for 3 to 4 hours or high 2-3 hours but make sure it doesn't burn.
- Serve over cauliflower rice or sauteed veggies.
Notes
The nutritional info for this recipe is based on six servings.
Nutrition
Serving: 6oz | Calories: 333kcal | Carbohydrates: 6g | Protein: 21g | Fat: 25g | Sodium: 210mg | Fiber: 2g | Net Carbs: 4g | Fat Ratio per Serving: 67.57% | Protein Ratio per Serving: 25.23% | Carb Ratio per Serving: 4.8%