Crockpot Almond Butter Chicken

Paleo Crockpot Almond Butter ChickenThis meal has a lot of flavor to offer. The recipe itself can be baked in the oven or cooked on a stove top. It turns out great either way but I love the ease of a crockpot while I’m cleaning or working about the house. Before cooking, consider doubling the sauce because it’s truly wonderful on cauliflower rice and steamed vegetables like broccoli. If you want a little kick to it or if you just like it hot, add a little ginger or red pepper flakes and enjoy. Serves 6.


2 lbs chicken breast or chicken thighs
1/2 cup almond butter
1 tsp cumin (start small and work your way up if you decide you want more)
1 tsp crushed garlic
1 lime, juiced (if you don’t have a lime, use orange juice or lemon)
1/4 cup coconut aminos
1/2 cup chicken broth


  1. Spray a 4 quart slow cooker. Put the chicken into the bottom and add the almond butter.
  2. Add cumin and garlic. Squeeze in lime, and add soy sauce/coconut aminos and chicken broth.
  3. Stir as well as you can to combine (the almond butter will be clumpy, and that’s just fine).
  4. Cover and cook on low for 6-8 hours, or on high for about 4 hours.
  5. Serve over cauliflower rice and vegetables.


Check out other crock-pot recipes on Kerri Chronicles:

Crock-pot Vegetable Soup
Crock-pot Turkey Chili
Crock-pot Stuffed Peppers
Easy Crock-pot Brunswick Stew


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