Slow-cooker Chicken Satay
Servings: 6
Slow-cooker Chicken Satay is an incredibly delicious and satisfying family meal where tender chicken and vegetables are cooked in a rich and creamy peanut and coconut sauce, then served over fragrant jasmine rice. It’s high on flavour but low on stress, as the slow-cooker does almost all the work!
Ingredients
- CHICKEN AND VEGETABLES
- 6 boneless skinless chicken thighs
- 1 tbsp curry powder
- 1 tsp sweet paprika
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black 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 freshly minced ginger
- 1 tbsp freshly minced garlic
- ½ cup 125 g natural smooth peanut butter (see note 1)
- 2 tbsp apple cider vinegar rice wine vinegar or white vinegar
- 2 tbsp all-purpose soy sauce
- 1 tbsp brown sugar
- 1 tbsp red curry paste optional, see note 2
- 270 ml 9 fl oz coconut milk
- TO SERVE
- Steamed jasmine rice
- Crushed peanuts
Instructions
- Add the chicken, 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 frying pan over 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. (See note 3 if you want to cook on the stovetop instead.)
- Scatter the onion quarters on top of the chicken and pour the sauce over (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 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.
Note 3 – If you want to cook this on the stovetop instead of in a slow-cooker, follow the recipe up to step 3, then scatter the onion and sauce directly on the chicken in the pan. Add ½ cup (125 ml) of chicken stock (room temperature) or ½ teaspoon of chicken stock powder (bouillon) and ½ cup (125 ml) of water. Bring to the boil, then simmer over low heat with the lid on for 20 minutes, adding the capsicum (bell pepper) and green beans in the last 5 minutes of cooking. If the sauce is too thin, continue cooking with the lid off over high heat for 2–3 minutes. If the sauce is too thick, add 1–2 tablespoons of water at a time to thin it out.
Make Ahead
This recipe is perfect for prepping ahead! You’ve got two great options:- Fridge – Marinate the chicken with the spices and olive oil, then store in the fridge in an airtight container along with the onion and sauce ingredients for up to 24 hours. On the day of cooking, add everything to the slow-cooker, pour in the coconut milk, then cook as directed. Add the capsicum and green beans 1 hour before the end of the cooking time.
- Freezer (dump-and-go method) – Add the raw chicken thighs, curry powder, paprika, salt, pepper, olive oil (all tossed together), the onion and all the sauce ingredients except the coconut milk to a large freezer-safe bag or container. Label with the following cooking instructions: "Thaw overnight in fridge, add 270 ml (9 fl oz) coconut milk, slow-cook on LOW 6 hrs or HIGH 4 hrs. Add capsicum and green beans 1 hour before the end." Note: Because the chicken isn't seared first using this method, the end result is slightly more mellow in flavour.
- For best results – Freeze the capsicum and green beans separately (or use fresh on the day) and add them during the last hour of cooking to avoid overcooking.
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.Scan for full recipe:
