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Slow Cooker Satay Chicken
Ingredients:
1/2 cup peanut butter
3 rounded dessert spoons red curry paste
1kg skinless chicken thighs
4 tablespoon Coconut milk
Directions:
* Mix peanut butter and curry paste together in bottom of crock.
* Add one thigh fillet at a time, coating with thick mixture. Stir when all thigh fillets are added to ensure all are coated.
* Cook on High for one hour, then on low for 6 hours (depending on slow cooker) and about an hour before serving – adding coconut milk, stirring in and then shredding chicken with two forks into the sauce at the size you wish.
* Serve on rice or vegetables (or both!)
~* Note: I am slowly eliminating grains and legumes so next time I make this, I’ll be making it with almond or cashew butter in place of peanut butter, served with vegetables, if anyone wants to use that substitute. ( peanuts are a legume so I am eliminating them, and serving with veg instead of rice – I added the note for anyone else who was also eliminating grains and legumes I am slowly going back to eating primal/paleo/grain free over time.
Bec One eighty two – if red curry paste is too hot for you, you can try yellow curry paste)
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