Slow Cooker Creamy Satay Chicken
Slow Cooker Creamy Satay Chicken
Prep Time: 15 minutesCook Time: 4 hours (high) or 8 hours (low)
Ingredients
- 1 brown onion medium, diced
- 1 tablespoon ginger chopped
- 1 tablespoon garlic chopped
- 600 g chicken thigh chopped in 4cm pieces
- 3 tablespoon peanut butter or satay sauce
- 400 g coconut milk
- 1 chicken stock cube
- 1 tablespoon soy sauce
- 1 tablespoon curry powder
- 1 teaspoon brown sugar
Vegetables added for the last hour of cooking:
- 300 g pumpkin chopped into 3cm pieces
- 1 green zucchini large, cut into quarters
Stirred through at end:
- 2 cups spinach
Instructions
- To the slow cooker, add onion, ginger, garlic, chicken thighs, peanut butter, coconut milk, crumbled chicken stock cube, soy sauce, curry powder, and brown sugar. Stir well to combine all ingredients.
- Cook on low heat for 6-8 hours or on high heat for 4 hours, until the chicken is cooked through and tender.
- About 1 hour before the end of cooking time, add pumpkin and green zucchini into the slow cooker. Stir to combine.
- Once finished, stir in the spinach leaves until wilted.
- Serve with white or brown rice.
Nutrition
Calories: 647kcalCarbohydrates: 17gProtein: 31gFat: 53gSaturated Fat: 27gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 147mgSodium: 447mgPotassium: 1024mgFiber: 2gSugar: 6gVitamin A: 7924IUVitamin C: 15mgCalcium: 86mgIron: 6mg
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