Season chicken with salt and pepper and a little bit of cayenne pepper and ginger powder. If you have time, brown your chicken in a cast-iron skillet to get the flavors going. This step is completely optional.
In your slow cooker, add coconut milk and chicken stock. Stir well. If using a full-fat coconut milk, make sure you stir until the coconut milk is fully dissolved into the chicken stock.
Add SunButter, coconut aminos, fish sauce, ginger, garlic, 2 green onions (including the whites), cayenne, and red pepper. Stir well until SunButter is completely dissolved. Place your chicken breasts or thighs into your base liquid.
Toss your zucchini noodles, carrots, and bean sprouts together and mix well. Nest, or balance your veggie noodles on top of your liquid and meat base in your slow cooker, and press down ever so slightly. The goal is for them to be steamed, not stewed.
Cook 3.5 to 4 hours on low if using a 4-qt slow cooker. Cook for no more than 6 hours on low (5 is ideal) if using a 6-qt slow cooker.
To serve, remove the noodles first and set aside, making sure they are strained of any retained liquid. Remove your chicken breasts or thighs. Debone if necessary, then chop into strips. Add back some of the remaining sauce/broth from the slow cooker to the meat and mix well. Garnish with cashews and cilantro.
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