Name: Slow Cooker Chicken Satay
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 5 min
Yield: 5
Ingredients: 1 kg chicken breast; 60 g peanut butter; 400 ml coconut milk (not light, it will split); 2 tsp fish sauce; 2 tbsp soy sauce; 30 g Thai red curry paste; 1 tsp garlic, crushed; 2 tbsp lime juice; 1 tsp sugar; 20 g cornflour

Ingredients

Units Scale

1 kg chicken breast

60 g peanut butter

400 ml coconut milk (not light, it will split)

2 tsp fish sauce

2 tbsp soy sauce

30 g Thai red curry paste

1 tsp garlic, crushed

2 tbsp lime juice

1 tsp sugar 20 g cornflour

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Instructions

Add the peanut butter, coconut milk fish sauce, soy sauce, Thai red curry paste, garlic, lime juice, sugar and cornflour to the slow cooker and whisk it all together.

Add the chicken breasts into the cooker and push so that they are submerged in the liquid. Cover with the lid and cook on low for 4 hours or on high for 2 hours.

Remove the chicken breasts from the sauce and shred with two forks. Add it back in and stir to mix it all together.

Author: Scott Baptie
Prep Time: 5 mins
Cook Time: 4 hours
Category: Poultry
Method: Slow Cooker

Nutrition

Serving Size: 1
Calories: 528
Fat: 24g
Carbohydrates: 13g
Protein: 65g