Slow Cooker Peanut Satay Chicken
Cooking time: 6–7 hours (on low) or 4–5 hours (on high)
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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
- 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
- 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, 1/2 teaspoon sea salt, 2 teaspoons 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 tablespoons 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.2/3 cup coconut milk, 2 tablespoons red curry paste, 2 teaspoons ginger, 3 cloves garlic, 2 tablespoons soy sauce, 1 tablespoon 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
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