Description

A rich, creamy, flavour-packed slow cooker satay chicken made with coconut cream, peanut butter, tender chicken pieces, and colourful vegetables. Minimal prep, big flavour, and perfect for meal prep or feeding a crowd.

Ingredients

1 onion, sliced

2 capsicum, sliced

1.2 kg chicken breast or thighs, diced

2 Tbsp cornflour

Marinade:

3 cloves garlic, crushed

1/4 cup peanut butter

1 can (400 g) coconut cream

1 chicken stock cube

125 ml boiling water

1 Tbsp crushed ginger

3 Tbsp soy sauce

2 Tbsp mild curry powder

2 Tbsp brown sugar

To serve:

Fresh chilli, sliced (optional)

Coriander

Steamed rice, 8 servings

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Instructions

In the base of the slow cooker, combine all marinade ingredients and mix well.
Add sliced onion, capsicum, and diced chicken. Stir to coat thoroughly.
Cook on high for 4 hours or low for 7 hours, until chicken is tender.
Mix the cornflour with 2 Tbsp cold water to form a slurry. Stir into the satay mixture 20 minutes before serving to thicken.
Serve over steamed rice and garnish with coriander and fresh chilli.

Notes

Use both chicken thighs and breasts for best texture.

Add firmer vegetables early and softer vegetables later in cooking.

Swap peanut butter for almond or cashew butter for a different flavour.

Serve over noodles or mashed potatoes for variety.

Adjust heat with chilli flakes or hot curry powder.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 10g
Sodium: 760mg
Fat: 24g
Saturated Fat: 11g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 34g
Cholesterol: 110mg