Slow Cooker Chicken Satay {Slow Cooker Fakeaway}

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4.93 from 255 votes

Slow Cooker Chicken Satay {Slow Cooker Fakeaway}

This Slow Cooker Chicken Satay is nutty, creamy, tasty and super simple. An ideal fakeaway for the whole family.

Prep Time5

Cook Time4

Total Time4 5

Course: Main Course

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

For the slow cook:

1 kg Chicken thighs Boneless and skinless
3 tsp Garlic
2 tsp Ginger
150 g Crunchy peanut butter
2 tsp Mild curry powder
3 tbsp Honey
4 tbsp Soy sauce Low sodium

To serve:

2 Red peppers Cut into small chunks
1-2 Limes Juice only

Metric - Imperial

Instructions

Put all of the slow cook ingredients in the slow cooker, mix well, put the lid on and cook on HIGH for 4 hours or LOW for at least 6 hours.
30 minutes before the end of the cooking time, add in the peppers and stir through.
Squeeze over the juice of 1 - 2 limes (to taste) before serving.

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Notes

Peppers: I like to add the peppers right at the end of the cooking time so they are still fairly crunchy. If you prefer them softer, you can add them for the slow cook. Totally up to you - the peppers used here are bell peppers

Limes: Add the juice of one lime and then taste to see if you need another. This depends on your taste and also the juiciness of the limes!

Sauce: The level of 'sauciness' here will depend on how much liquid your chicken gives off as it cooks. If you want the sauce to be a little more runny at the end of the cooking time, just add a splash of boiling water

Chicken: If you’d rather use breast than thighs, be aware they need less cooking time. You might be looking at approx 3 hours on high instead if they’re cut into chunks, but always check they’re cooked through

Crunchy peanut butter: You can use smooth if you prefer but this gives a nice crunch

Honey: Runny honey it best here if you have it

Nut butters: I haven’t tried other nut butters in this recipe but they could work fine if you can’t stand or tolerate peanuts. If you try an alternative, please let me know how you get on as I’d love to know!

Freezing: This recipe freezes well. Just wait until it's totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating in the microwave or hob

Serving suggestions: You can eat this with a variety of sides, including egg noodles, rice noodles, rice, my Egg Fried Rice, chilli sauce and prawn crackers

Nutrition