Shredded Spicy Thai Cashew Butter Chicken

I first tried this recipe with just 2 chicken breasts because I wanted to get the right combination of the 'sauce' ingredients.  After adding a bit more of this and a bit more of that I got it on the first try, except when I wrote things down it was guessing.  I'm a dump-cook.  I have to remember to write down measurements when I'm creating a new recipe for my blog because I know a lot of people do not cook like me.  They require measurements (which is totally ok!!!).  The second time around when I made it I made a large enough batch so that my family could have some and also have a little bit for leftovers.  My husband thought it was too spicy, but ketchup makes him sweat, so he didn't eat it.  My kids all enjoyed it, but my youngest opted out after a few bites saying her mouth was on fire.  HAHA  You can definitely reduce the amount of spice to make it right for you!!  Since we typically eat paleo style in our home, I made this with coconut aminos instead of soy sauce (if you substitute soy sauce use a low-sodium version or reduce to 3/4 cup in the sauce instead of 1 cup) and cashew butter instead of peanut butter.  It's really good.  We enjoyed it over baked white potatoes, but I think it would be equally as delicious over a sweet potato and my kids liked to pour a bit of bbq sauce on top.  Another option would be to put it in a wrap with some finely chopped celery, onion and lettuce!  You can reduce the amount of chicken breasts for a smaller dish, just be sure to calculate out the proper measurements for other ingredients also!

This is a paleo, whole 30 compliant & clean eating recipe.

Shredded Spicy Thai Cashew Butter Chicken
**made in the crock pot**

Ingredients:
8 chicken breasts, frozen
1 cup plus 1/4 cup coconut aminos (I use this - Coconut Aminos (Three 8oz Bottles)
1/2 cup cashew butter (I use this - Kevala Cashew Butter 3.5 Lbs)
1 teaspoon red pepper flakes

Instructions:
Place frozen chicken breasts with 1/4 cup coconut aminos and cook on low about 7-8 hours or high 4-5 hours.  Drain out all juice and shred chicken with forks (in the crock pot) or use a potato masher since it should be soft enough to do so.  After chicken is shredded add 1 cup coconut aminos, cashew butter & red pepper flakes.  Stir around to combine.  Let heat 10-20 more minutes and stir again to make sure all the cashew butter has melted in.  Let heat another 10 or so minutes and serve!