Paleo Crock Pot Cashew Chicken

1/4 cup arrowroot starch ( I  accidentally used Tapioca Flour and it was good)

1/2 tsp. black pepper
2 lbs. chicken thighs, cut into bite-size pieces

1 tbs coconut oil

3 tbs. coconut aminos

2 tbs. rice wine vinegar
2 tbs. organic ketchup (tomato paste would work also)
1/2-1 tbs. palm sugar (I used organic coconut sugar instead)
2 minced garlic cloves
1/2 tsp. minced fresh ginger
1/4-1/2 red pepper flakes
1/2 cup raw cashews

Place starch and black pepper in a large Ziploc bag. Add chicken pieces and seal; toss to thoroughly coat meat.

Melt coconut oil in a large skillet or wok. Add chicken and cook for about 5 minutes until brown on all sides. Remove and add to crock pot.

Mix coconut aminos through red pepper flakes in a small bowl. Pour mixture over chicken and toss to coat. Put lid on crock pot and cook on low for 3-4 hours.

(I cooked on low for 5 hours and burnt some of my chicken so cook for 3 hours only)

Stir cashews into chicken and sauce before serving.

I steamed/sauteed some fresh broccoli with coconut aminos to serve with my chicken!  Pretty tasty!