Slow Cooker Satay Chicken

 

Ingredients

1 onion, sliced

2 capsicum, sliced

1.2kg chicken breast or thighs, diced

2 Tbsp cornflour

Marinade

3 clove garlic, crushed

¼ cup peanut butter

1 can coconut milk, 400g

1 chicken stock cube

125ml 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

8 servings steamed rice

Instructions

In the base of a slow cooker, combine all of the marinade ingredients.

Mix well, then add the sliced onion, capsicum and diced chicken.

Cook on high for four hours or on low for seven hours, until the chicken is cooked through.

Mix the cornflour with two tablespoons of cold water and add to the curry 20 minutes before serving. Stir and leave to thicken up.

Serve the satay chicken on top of steamed rice, garnished with coriander and fresh chilli if desired.

Notes

I used a combination of chicken breast and thighs. 

Serve on top of noodles or mash if you prefer

This dish is perfect for meal prep. Store leftovers in individual serve containers with a portion of rice and steamed vegetables. 

This makes a large portion so freeze half in an airtight container for up to 3 months.