Slow Cooker Creamy Satay Chicken
Prep time: 15 minutesCook time: 4 hours (high) or 8 hours (low)
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Ingredients
- 1 brown onion medium, diced
- 1 tablespoon ginger chopped
- 1 tablespoon garlic chopped
- 600 g chicken thighs chopped into 4 cm pieces
- 3 tablespoons peanut butter or satay sauce
- 400 ml canned coconut milk
- 1 chicken stock cube crumbled
- 1 tablespoon soy sauce
- 1 tablespoon curry powder
- 1 teaspoon brown sugar
- 300 g pumpkin chopped into 3 cm pieces
- 1 zucchini large, cut into quarters
- 2 cups baby spinach
- cooked rice to serve
Instructions
- To the slow cooker, add the onion, ginger, garlic, chicken thighs, peanut butter, coconut milk, chicken stock cube, soy sauce, curry powder and brown sugar. Stir well to combine all the ingredients.1 brown onion, 1 tablespoon ginger, 1 tablespoon garlic, 600 g chicken thighs, 3 tablespoons peanut butter, 400 ml canned coconut milk, 1 chicken stock cube, 1 tablespoon soy sauce, 1 tablespoon curry powder, 1 teaspoon brown sugar
- 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 the cooking time, add the pumpkin and zucchini to the slow cooker. Stir to combine.300 g pumpkin, 1 zucchini
- Once finished, stir in the spinach leaves until wilted. Serve with white or brown rice.2 cups baby spinach, cooked rice
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