Ingredients
Units
Scale
- 1kg chicken thighs or breast
- 1 large onion (diced)
- 1 red capsicum (finely diced)
- 3 garlic cloves (minced)
- 5 cm fresh ginger (grated)
- 1 large carrot (grated)
- 1 handful baby spinach
- 1/3 cup crunchy peanut butter
- 3 tbsp tamari or soy sauce
- 2 tbsp Worcestershire sauce
- 2 tbsp sugar of your choice
- 1 cup bone broth (stock or water)
- 200 ml coconut milk
- 1 tspn S & P
Instructions
STEP 1. If you have time, brown off your diced onion & garlic in a little oil on a hot pan.
STEP 2. Add everything else to your slow cooker, giving the sauce a really good stir so there is no chunks of peanut butter.
STEP 3. Pop the lid on and leave it to cook for 4 hours on high, or 7 hours on low.
STEP 4. When the time is up, the chicken will be cooked through and likely start to fall apart when you stick a fork in it. Pop your rice or noodles on to cook.
STEP 5. Take the chicken out of the cooker and shred it with a couple of forks before stirring it back through the satay in the cooker. Squeeze some lime into the satay and serve with the cooked rice or noodles and any extras you love, like chilli, peanuts and crispy shallots.
Notes
Allergy Tweaks
- Peanut-free: Use macadamia or cashew butter
- Vegetarian: Use 3 – 4 cups of veg. I love it with broccoli, carrots, pumpkin and lots of sugar snaps.
Alternative Cooking Timings
- Pressure cooker – 25 mins
- Slow cooker – 7 hours on low, or 4 hours on high
- Cooktop – 45 mins
- Prep Time: 10 minutes
- Cook Time: 7 hours
