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Slow Cooker Satay Chicken

A comforting and flavorful dish that brings the exotic flavors of Thai cuisine straight to your kitchen, featuring tender chicken simmered in a creamy peanut sauce with fragrant spices.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pounds chicken breasts (boneless, skinless) Juicy and tender, these chicken pieces soak up all the wonderful flavors of the sauce.
  • 1 cup Carrot, diced These sweet, vibrant orange pieces add a crunch and a pop of color to your dish.
  • 1 small Yellow Onion (or 1 cup diced) Aromatic and sweet when cooked, onions provide a savory base.
  • 1 clove Garlic, minced Elevates the aroma and taste.
  • 1 teaspoon Ginger, minced or grated Brings a warm, spicy note.
For the Sauce
  • 1/2 cup Peanut Butter, smooth Essential for the authentic satay taste.
  • 3 tablespoons Thai Red Curry Paste Offers heat and depth.
  • 1 teaspoon Honey Complement spicy flavors beautifully.
  • 13-14 oz Coconut Milk (1 can) Creates the luscious sauce.
  • 1 cup Chicken broth or chicken stock Adds moisture and richness.
  • 1 teaspoon Salt Essential for flavor.
  • 1/2 teaspoon Ground Black Pepper Gives a little bite.
  • 2 tablespoons Cornstarch Used to thicken the sauce.
  • 2 tablespoons cold water Helps dissolve cornstarch smoothly.
For Serving
  • 1/4 cup Fresh Cilantro, Chopped Adds freshness when garnished.
  • 1 cup White Long Grain Rice, uncooked Absorbs the delicious sauce.
  • optional Crushed Peanuts for garnish Add for extra crunch.

Method
 

Preparation
  1. Peel and thinly slice the carrot, dice the onion, mince the garlic, and grate or mince the ginger. Store these prepared ingredients in a bowl or airtight container in the fridge.
  2. Cut the chicken into 1-inch pieces and place them on a separate plate, storing in the refrigerator until needed.
Prepare the Sauce
  1. In a medium bowl, combine the peanut butter, Thai red curry paste, and honey. Mix until fully incorporated.
  2. Gradually whisk in the coconut milk, followed by the chicken broth or stock to achieve a creamy consistency.
Cook Chicken
  1. Add the mixed sauce (if not already in the slow cooker) along with the minced garlic, ginger, diced carrots, and onions.
  2. Season with salt and black pepper, and gently stir to ensure all chicken pieces are submerged.
  3. Set the slow cooker on high for about 4 hours.
Make Rice
  1. Prepare the white long grain rice according to the package instructions while the chicken is cooking.
Add Thickener
  1. Mix the cornstarch with cold water until it forms a slurry.
  2. Add this mixture to the slow cooker and gently stir it in.
  3. Set the cooker on high for an additional 20-30 minutes to thicken the sauce.
Serve
  1. Spoon the satay chicken generously over the fluffy rice, and garnish each plate with fresh cilantro and optional crushed peanuts.

Notes

To elevate your slow cooker satay chicken, consider using natural peanut butter, adjusting spice levels to taste, experimenting with fresh herbs, and adding more veggies for extra nutrition.