Slow Cooker Peanut Satay Chicken
Cooking time: 6–7 hours (on low) or 4–5 hours (on high)
Servings 6
Calories 592
Ingredients
- 1 kg chicken thighs
- 0.5 tsp sea salt
- 2 tsp curry powder
- 2 tbsp extra virgin olive oil
- 2 brown onions roughly chopped
- 1 red capsicum roughly chopped
- 2 cups pumpkin chopped into 2 cm pieces
- handful green beans washed, trimmed and chopped
- 0.333 cup crunchy peanut butter
- 0.667 cup coconut milk extra if needed
- 2 tbsp red curry paste
- 2 tsp ginger finely chopped
- 3 cloves garlic finely chopped
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- steamed rice
- peanuts crushed
- spring onion sliced, optional
Instructions
- To a bowl, add the chicken thighs, sea salt and curry powder. Mix everything together.1 kg chicken thighs, 0.5 tsp sea salt, 2 tsp curry powder
- Place a large frying pan over medium–high heat. Add the olive oil and let it heat for 30 seconds. Sear the thigh fillets for 2 minutes each side to develop a crust and caramelise. Remove and place straight into the slow cooker. Add the onion to the slow cooker.2 tbsp extra virgin olive oil, 2 brown onions
- For the satay sauce: Mix all the ingredients in a bowl and pour over the chicken in the slow cooker. Stir well to combine.0.667 cup coconut milk, 2 tbsp red curry paste, 2 tsp ginger, 3 cloves garlic, 2 tbsp soy sauce, 1 tbsp brown sugar, steamed rice
- Cook on low for 6–7 hours or on high for 4–5 hours. About 1–2 hours before finishing, remove the lid and add the capsicum, pumpkin and green beans. Give them a good stir and get them under the liquid. Feel free to add a little more coconut milk here if needed.1 red capsicum, 2 cups pumpkin, handful green beans
- Serve the satay chicken on steamed rice. Top with some crushed peanuts and sliced spring onion, if you like.spring onion