Keto Slow-Cooker Cashew Chicken

Food prepped ahead of time is a great way to have a delicious meal when you need it. This keto slow-cooker cashew chicken will satisfy the whole family!

Delicious Keto Slow-Cooker Cashew Chicken
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Keto Slow-Cooker Cashew Chicken

Keto Slow-Cooker Cashew Chicken

Yield: 3 servings
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Food prepped ahead of time is a great way to have a delicious meal when you need it. This keto slow-cooker cashew chicken will satisfy the whole family!

Ingredients

Instructions

  1. Heat a skillet over high heat and add the olive oil
  2. Sprinkle the chicken thighs with salt and pepper; add to the hot pan
  3. Cook until well-browned, about 2 minutes per side
  4. Transfer browned chicken to your slow-cooker
  5. Combine the all remaining ingredients in a mixing bowl and pour over the chicken
  6. Cover and cook on low for 5 - 6 hours
  7. Serve over a serving of our Japanese Keto Fried Rice and gobble down!

Notes

  • You might notice that our cashew chicken recipe doesn't include cashews as an ingredient. Before you think we're crazy, we did this on purpose.
  • A good number of cashew chicken recipes use the cashews as more as a garnish, rather than a main ingredient. 
  • Depending on what cashews you look at in your supermarket, the carb content can range from manageable to outlandish.
  • If you wish to use them in this recipe, please check the carb content of the brand you are buying first and calculate the net carb content.

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Nutrition Information
Yield 3
Amount Per ServingCalories 520 Total Fat 40g Carbohydrates 1g Protein 40g
Nutrition facts are provided as a courtesy, sourced from an online food databse. All carbohydrate counts are calculated as net carbs instead of total. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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4 Comments

  1. I followed the recipe but it was way too salty. Suggestions? Maybe 1|2 the aminos?

    • Logan Childress

      Virginia,

      Could be, but I would say the extra salt was the cause. I am a salt-loving person, but my earlier recipes were much more salt-heavy than now, as I learned my tolerance is much different than most peoples. I have removed the extra salt from the recipe ingredient for future makers. Sorry it didn’t turn out well for you 🙁

  2. Michelle Jenkins

    Once again you’ve nailed it with this one! I browned my chicken in the instant pot on saute, then continued on with the slow cooker setting (one less thing to wash).

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