Description
A rich, nutty, and creamy Slow Cooker Chicken Satay that combines tender chicken with a luscious peanut sauce, honey sweetness, and a touch of spice. This easy fakeaway recipe is perfect for busy days and delivers restaurant-quality flavor with minimal effort.
Ingredients
1 kg (2.2 lb) boneless, skinless chicken thighs
3 tsp garlic, minced
2 tsp ginger, minced
150 g (5 oz) crunchy peanut butter
2 tsp mild curry powder
3 tbsp honey
4 tbsp low-sodium soy sauce
2 red peppers, cut into small chunks
1–2 limes, juice only
Instructions
- Add chicken thighs, garlic, ginger, peanut butter, curry powder, honey, and soy sauce into the slow cooker.
- Stir well to coat the chicken evenly with the sauce.
- Cover with the lid and cook on HIGH for 4 hours or on LOW for 6 hours.
- About 30 minutes before the end of cooking, add the red peppers and stir through.
- Once cooked, squeeze the juice of 1–2 limes over the dish, adjusting for desired tanginess.
- Serve hot with rice, noodles, or your favorite side.
Notes
For a creamier texture, use smooth peanut butter instead of crunchy.
Add chili paste or sliced red chili for extra heat.
Substitute chicken thighs with chicken breast and reduce cooking time to 3 hours on HIGH.
For a nut-free version, use sunflower seed butter instead of peanut butter.
Freeze leftovers for up to 3 months; defrost before reheating.
Serve with rice, egg noodles, or a fresh salad for a balanced meal.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 14 g
- Sodium: 720 mg
- Fat: 29 g
- Saturated Fat: 7 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 125 mg
