Slow Cooker Satay Chicken
This slow cooker satay chicken is the kind of easy set and forget weeknight dinner I love for busy weeks. With a rich and creamy peanut sauce, chunks of tender shredded chicken and vegetables, it’s made entirely in the slow cooker. It is dairy free, delicious, and perfect for an easy family dinner or for meal prep.
Servings 6 servings
Calories 430kcal
Equipment
Ingredients
- 700 g chicken breast approximately 2 large breasts
- 2 large carrots sliced
- 1 red capsicum/bell pepper sliced
- 1 brown onion/yellow onion sliced
- 130 grams smooth peanut butter
- 60 ml soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 teaspoon curry powder
- 1-2 tablespoons sriracha
- juice of 1 lime
- 250 ml coconut milk
- 125 ml chicken stock
- 200 grams green beans trimmed and halved
To serve:
- steamed jasmine rice
- crushed peanuts
- fresh coriander/cilantro
- lime wedges
Instructions
- Place the chicken breast, carrots, capsicum and onion into the slow cooker.
- In a medium bowl, whisk together the peanut butter, soy sauce, honey, sesame oil, garlic, curry powder, sriracha, lime juice, coconut milk and chicken stock until smooth.
- Pour the satay sauce over the chicken and vegetables. Cover and cook on LOW for 4-5 hours or HIGH for 2-3, or until the chicken is tender.
- Remove the chicken from the slow cooker and shred it using two forks. I like to keep the pieces quite chunky.
- Return the shredded chicken to the slow cooker along with the green beans. Stir to combine.
- Cover and cook for a further 20 to 30 minutes, or until the beans are cooked.
- Taste and adjust the seasoning if needed. I usually add a splash more soy sauce and an extra squeeze of lime.
- Serve over steamed jasmine rice and garnish with crushed peanuts, fresh coriander and lime wedges, if desired.
Notes
Gluten free option: swap the soy sauce for tamari or a gluten free soy sauce, and check your curry powder, stock and sriracha are gluten free.
Chicken: chicken breast and thigh work interchangeably.
Capsicum: add at the start for soft capsicum that melts into the sauce, or add it with the green beans for more bite and for meal prep.
Storage: keeps in the fridge for up to 3 days and freezes well for up to 3 months.
Nutritional information is for the satay chicken only, not including the rice for serving.
Nutrition
Calories: 430kcal | Carbohydrates: 21g | Protein: 33g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 887mg | Potassium: 904mg | Fiber: 3g | Sugar: 12g | Vitamin A: 4291IU | Vitamin C: 36mg | Calcium: 55mg | Iron: 3mg
