Slow Cooker Chicken Satay
If you’re looking to brighten up your dinner routine without much effort, this Slow Cooker Satay Chicken recipe is calling your name! Toss everything into the slow cooker and let it work its magic! The end result after lengthy slow cooking is a creamy, nutty, and utterly delicious meal that tastes like you’ve spent hours in the kitchen. And the best thing is you can make a double batch as it freezes beautifully!
Equipment
Ingredients
- 900 g chicken thighs boneless and skinless
- 3 garlic cloves finely chopped or minced
- 1 tablespoon ginger finely chopped
- 150 g peanut butter we used crunchy
- 1 tablespoon curry powder medium
- 4 tablespoon soy sauce
- 90 ml pineapple juice ideally from tinned pineapple
- 200 ml coconut milk from a tin
- 2 bell pepper cut into bite-sized pieces
Garnishes
- 50 g salted roasted peanuts
- a handful of coriander
- 1 lime cut into wedges, optional
Instructions
- Cut the chicken thighs in half and place them in a bowl of your slow cooker.
- Add the garlic, ginger, peanut butter, soy sauce, pineapple juice, coconut milk and curry powder. TOP TIP: if your peanut butter is quite thick, it will be easier to place all the sauce ingredients in the blender and blitz it fist. This avoids clumps of peanut butter.
- Mix everything well and set the slow cooker on LOW for 6-7 hours, or HIGH for 4 hours. Mix the curry once midway through cooking, as the peanut butter tends to gather around the edges and thicken.
- When the time is up, add the bell pepper chunks, and cook for another 30-60 minutes.
- Garnish slow-cooked satay chicken with peanuts and coriander, and serve with a lime wedge.
Video
Nutrition
Calories: 569kcalCarbohydrates: 18gProtein: 47gFat: 36gSaturated Fat: 13gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gTrans Fat: 0.03gCholesterol: 171mgSodium: 1145mgPotassium: 971mgFiber: 4gSugar: 7gVitamin A: 1553IUVitamin C: 68mgCalcium: 70mgIron: 5mg
Tried this recipe?Let us know how it was!