Slow Cooker Chicken Satay
This Slow Cooker Satay Chicken Curry is just the best slow cooker fake-away recipe ever! Tender chicken thighs in a peanut curry sauce - YUM! Perfect for batch cooking, gluten + dairy free.
Servings: 4 people
Equipment
Ingredients
- 600 g chicken thigh fillets
- 400 ml tinned coconut milk
- 3 tsp chopped garlic
- 2 tsp chopped ginger
- 150 g crunchy peanut butter
- 2 tbsp mild curry powder
- 2 tbsp honey
- 3 tbsp gluten free tamari
- 200 g frozen peas
To Serve
- Cooked Basmati Rice
- Chopped spring onion
- Chopped coriander
- Chopped fresh red chilli
- Crushed peanuts
Instructions
- Add the chicken to the slow cooker then add the rest of the ingredients (minus the frozen peas and toppings).
- Stir well so the sauce is thoroughly mixed and cook on high for 3-4 hours, or low for 6-8 hours.
- Around 15 minutes before serving, add the peas, stir well and cover for the remaining cooking time.
- Serve with basmati rice and your toppings of choice. Any leftovers can be portioned up and cooled completely before freezing.
Video
Notes
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this Slow Cooker Satay Chicken should look at each stage.
- Storing: Check out the blog post above for more information on storing and freezing this Slow Cooker Satay Chicken Curry recipe.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Slow Cooker Chicken Satay!
Nutrition
Serving: 1 portion | Calories: 770kcal | Carbohydrates: 20g | Protein: 35g | Fat: 64g
