Slow cooker cashew chicken + cauliflower rice

SERVES: 6 | TIME: 4 hrs. 30 mins. | SKILL SET: Medium


  • 4 chicken breasts cut into 1 inch pieces
  • 4 tablespoon cornstarch or flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon oil
  • ½ cup low sodium soy sauce
  • 4 tablespoon rice wine vinegar
  • 4 tablespoon ketchup
  • 2 tablespoon VH honey Garlic sauce
  • 2 tablespoon brown sugar
  • 2 tablespoon crushed garlic
  • ¼ teaspoon red pepper chilli flakes
  • 1 cup cashews
  • Green onions for garnish

For the cauliflower rice:

  • Cauliflower
  • Oil (coconut oil is preferred)
  • Salt and pepper to taste


In a bowl or plastic bag, coat the chicken pieces in cornstarch or flour. Heat a pan with oil over medium heat and place chicken in the pan. Try to shake off any access cornstarch/flour. Once chicken is browned on both sides, set aside on paper towel. Chicken does not need to be cooked through. 

In a large bowl mix together soy sauce, rice wine vinegar, ketchup, honey garlic sauce, brown sugar, garlic, red pepper chilli flakes and 1/2 cup of the cashews. Adding cashews to the slow cooker will soften them, so you'll want some extra for later to give it a nice crunch.

Place chicken in the bottom of the slow cooker and pour the sauce over top. Set low for 3-4 hours. If the mixture looks dry when its near completion, add a cup of water and stir. 

For the rice, cut cauliflower into florets and pulse in the food processor until it resembles rice. Heat a pan with 1 Tablespoon oil and add cauliflower. Season with salt and pepper to taste and cook for about 3-5 minutes. 

Lay a bed of cauliflower rice and pile slow cooker cashew chicken on top. Garnish with green onion and remaining cashews for crunch. Enjoy!