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Mouthwatering Slow Cooker Satay Chicken for Effortless Dinners

Slow Cooker Satay Chicken
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A delightful Slow Cooker Satay Chicken dish that combines tender chicken and a creamy peanut sauce, perfect for busy weeknights.

Ingredients

Scale
  • 1 kg Chicken Thighs (can substitute with chicken breast if needed)
  • 2 tablespoons Mild Curry Powder (Feel free to swap with any mild curry blend)
  • 1 teaspoon Cumin (Enhances earthy notes)
  • 1 teaspoon Ground Coriander (Adds a citrusy undertone)
  • 1 teaspoon Turmeric (Adjust based on preference)
  • 1 teaspoon Salt (Tailor to your taste)
  • 1/2 teaspoon Paprika (Optional based on spice preference)
  • 2 tablespoons Oil (Any cooking oil will work)
  • 1 medium White Onion (Yellow or red onions will also work)
  • 3 cloves Garlic (Fresh is best)
  • 1 tablespoon Fresh Ginger (Ground ginger can be used but alters flavor slightly)
  • 400 ml Coconut Milk (Light versions or almond milk can be alternatives)
  • 4 tablespoons Smooth Peanut Butter (Sunflower seed butter can substitute for nut-free option)
  • 250 ml Chicken Stock (Low-sodium is good if you’re watching salt intake)
  • 2 tablespoons Honey (Brown sugar or maple syrup can be used as substitutes)
  • 2 tablespoons Light and Dark Soy Sauce (Tamari is great for gluten-free diets)
  • 1 tablespoon Sriracha (Adjust to fit your spice tolerance)
  • 2 tablespoons Lime Juice (Essential for balance)
  • 1 medium Red Pepper (Any bell pepper will do)
  • 1 cup Water Chestnuts (Optional but fantastic for texture)
  • 1 cup Green Beans (Snap peas are good substitutes)
  • 4 servings Rice and/or Flatbreads (Noodles can also be a delicious alternative)
  • 1/4 cup Crushed Peanuts (Optional for garnish)

Instructions

  1. In a slow cooker, whisk together coconut milk, peanut butter, chicken stock, honey, soy sauces, sriracha, curry powder, and lime juice until everything is well blended and creamy.
  2. In a bowl, take your diced chicken thighs and coat them with the seasoning mix—mild curry powder, cumin, ground coriander, turmeric, salt, and paprika.
  3. Heat a splash of oil in a large pan over medium-high heat. Fry the seasoned chicken until a golden crust forms (about 3-4 minutes per side). Transfer to the slow cooker.
  4. In the same pan, add diced onion, garlic, and ginger. Sweat until they become soft and fragrant (about 2-3 minutes), then add this aromatic mixture to the slow cooker.
  5. Mix everything in the slow cooker well, cover it, and let it cook on HIGH for 3 hours or LOW for 6 hours.
  6. After the cooking time, toss in the diced red pepper, green beans, and water chestnuts. Cook for an additional 30 minutes on HIGH or 1 hour on LOW.
  7. Taste the dish and adjust the seasoning if needed. Serve warm over rice or flatbreads, and sprinkle with optional crushed peanuts.

Notes

  • Adjust the spice levels to your preference.
  • Use low-sodium options for a healthier dish.
  • Feel free to add your favorite vegetables.

Nutrition

Find it online: https://keepityummy.com/slow-cooker-satay-chicken/

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