Slow Cooker Chicken Satay
Slow Cooker Chicken Satay is a chicken thigh recipe that is paired with green beans and peppers and a homemade curry peanut butter sauce. This is rich in flavor and a total comfort food.
Servings: 6 servings
Calories: 432kcal
Equipment
- Slow Cooker
- Sharp Knife
- Measuring cups
Ingredients
- 1.5 pounds boneless skinless chicken thighs cut into bite-sized pieces
- 13.5 ounces coconut milk
- ½ cup peanut butter
- ¼ cup soy sauce
- 2 tablespoons honey
- 3 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon lime juice
- 1 teaspoon curry powder
- ½ teaspoon turmeric
- Salt and pepper to taste
- 1 cup green beans trimmed and cut into 1-inch pieces
- 1 red bell pepper sliced
- Chopped peanuts and fresh cilantro for garnish optional
- Cooked rice or noodles for serving
Instructions
- Place the chicken pieces into the slow cooker. Pour the coconut milk, peanut butter, soy sauce, honey, garlic, ginger, lime juice, curry powder, turmeric, salt, and pepper over the top. Stir to evenly combine.
- Cover and cook on high for 4 hours or on low for 6-8 hours until the chicken is cooked through and tender. Stir occasionally if possible.
- About 30 minutes prior to serving, add the green beans and red bell pepper slices to the slow cooker, stirring to combine. Continue cooking until the vegetables are crisp-tender.
- Serve the Slow Cooker Satay Chicken over cooked rice or noodles. Garnish with chopped peanuts and fresh cilantro for added flavor and presentation.
Notes
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving: 1Serving | Calories: 432kcal | Carbohydrates: 17g | Protein: 30g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 744mg | Potassium: 667mg | Fiber: 2g | Sugar: 10g | Vitamin A: 779IU | Vitamin C: 30mg | Calcium: 48mg | Iron: 4mg