This chicken dish is so good! The original recipe calls for heavy cream but I didn’t have any on hand so decided to try making cashew milk. I ended up going with a paste instead of milk texture so that it wouldn’t be too watery.
I have tried this with different side dishes like spinach casserole, couscous, quinoa, and broccoli. The pasta in this picture was inspired by a simple recipe my friend suggested, which was just pasta, butter, and feta cheese. I decided to add some Italian seasoning, olive oil, and crushed red pepper to my version. Yum!
Here’s how I made the chicken.
Crock Pot Creamy Lemon Garlic Butter Chicken
Ingredients:
- 4-6 boneless skinless chicken thighs
- 3 Tablespoons lemon juice
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 10 cloves garlic, chopped
- 1 teaspoon chicken bouillon
- 1 cup water
- 4 Tablespoons butter, sliced into smaller pats
- 1 cup raw cashews
- 1/2 cup water
- 1 Tablespoon corn starch
- Soak cashews in water.
- Put chicken in slow cooker.
- Combine lemon juice, Italian seasoning, garlic powder, onion powder, pepper flakes, paprika, salt, pepper, garlic, chicken bouillon, and water. Mix well.
- Pour mixture over chicken.
- Cut butter into smaller pats and place on chicken.
- Cook chicken on high for 3-4 hours.
- When chicken is close to being done, make the cashew cream sauce. Pour the water out of the soaking cashews.
- Add cashews and 1/2 cup of water to blender. Blend for a few seconds.
- Check the texture and adjust thickness to your liking. If you want it thinner, add more water and blend.
- Remove chicken from slow cooker and set aside.
- Add cashew blend and corn starch to the slow cooker and stir it in.
- Add chicken back into the slow cooker.
- Serve and enjoy!
YouTube short: https://www.youtube.com/shorts/QjXVD6g6OU0
YouTube full video: https://youtu.be/d8eOLO90-Yk
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