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–+ servings

Slow Cooker Peanut Satay Chicken

Cooking time: 6–7 hours (on low) or 4–5 hours (on high)
Print Recipe
Servings 6
Calories 592 kcal

Ingredients
 
 

  • 1 kg chicken thighs
  • 1/2 teaspoon sea salt
  • 2 teaspoons curry powder
  • 2 tablespoons 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

Satay Sauce

  • 1/3 cup crunchy peanut butter
  • 2/3 cup coconut milk extra if needed
  • 2 tablespoons red curry paste
  • 2 teaspoons ginger finely chopped
  • 3 cloves garlic finely chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar

To Serve

  • steamed rice
  • peanuts crushed
  • spring onion sliced, optional
US Customary - Metric

Instructions
 

  • To a bowl, add the chicken thighs, sea salt and curry powder. Mix everything together.
  • 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.
  • For the satay sauce: Mix all the ingredients in a bowl and pour over the chicken in the slow cooker. Stir well to combine.
  • 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.
  • Serve the satay chicken on steamed rice. Top with some crushed peanuts and sliced spring onion, if you like.

Nutrition

Calories: 592kcalCarbohydrates: 15gProtein: 33gFat: 45gSaturated Fat: 14gPolyunsaturated Fat: 8gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 163mgSodium: 734mgPotassium: 765mgFiber: 3gSugar: 7gVitamin A: 4838IUVitamin C: 33mgCalcium: 58mgIron: 3mg

Keywords

Dinner, Slow Cooker
Chicken, Dairy Free, Egg Free, Gluten Free