Ingredients
Chicken and Vegetables
- 6 chicken thigh fillets
- 1 tbsp curry powder
- 1 tsp paprika
- 1 tsp salt
- ½ tsp pepper
- 2 tbsp olive oil
- 2 onions, quartered
- 2 red capsicums/bell peppers, cut into bite-sized pieces
- 2 cups (180 g) green beans, trimmed and halved
Sauce
- 1 tbsp ginger, freshly minced
- 1 tbsp garlic, freshly minced
- ½ cup (120 g) natural smooth peanut butter (see note 1)
- 2 tbsp apple cider vinegar, rice wine vinegar or white vinegar
- 2 tbsp regular soy sauce
- 1 tbsp brown sugar
- 1 tbsp red curry paste (optional, see note 2)
- 270 ml (1 ⅛ cups) coconut milk
To serve
- Steamed rice
- Crushed peanuts
Instructions
- Add the chicken thigh fillets, curry powder, paprika, salt, pepper and olive oil to a large bowl. Toss the chicken in the marinade so that it is evenly coated.
- Heat a large, heavy-based skillet on medium-high heat and cook the chicken for 2-3 minutes per side until golden. Set aside.
- Combine the sauce ingredients in a small bowl.
- Add the cooked chicken to the base of a slow cooker.
- Scatter the quartered onions on top of the chicken and pour over the sauce (it’s okay if not all the ingredients are completely submerged; they will melt into the sauce as they cook).
- Cook on low for 6 hours or on high for 4 hours. Add the capsicum and green beans (or vegetables of choice) 1 hour prior to the end of the cooking time.
- Serve with steamed rice and top with crushed peanuts.
Notes
Note 1 – Must be natural, 100% peanut butter.
Note 2 – The red curry paste can be omitted completely; the sauce is more subtle without it but equally delicious.
Do I need to sear my meat before adding it to the slow cooker? Yes. This is what locks in depth of flavour. I’ve tried many recipes without searing the meat first in hopes I’ll be able to speed dinner up and not use an extra pan! But it really is worth the extra effort.
Stovetop instructions – Follow the recipe up to step 3 and then scatter the onions and sauce directly on the chicken in the pan. Add 1/2 cup of chicken stock (room temperature) or 1/2 tsp of chicken stock powder and 1/2 cup of water. Bring to a boil and then simmer on low heat with the lid on for 20 mins, adding the capsicum and green beans in the last 5 mins of cooking. If the sauce is too thin, continue cooking with the lid off on high heat for 2-3 minutes. If the sauce is too thick, add 1-2 tbsp of water at a time to thin it out.
MAKE AHEAD
Cut the vegetables up to 3 days prior and store in the refrigerator to make this an even faster, fuss-free weeknight dinner.
LEFTOVERS
Slow cooker chicken satay can be refrigerated for up to 2 days or frozen for up to 2 months. Thaw completely in the fridge overnight before reheating.
- Prep Time: 10 mins
- Cook Time: 6 hours
- Category: chicken, satay
- Method: slow cooker
- Cuisine: Indonesian