# Slow Cooker Satay Chicken

> A creamy, peanut-based slow cooker chicken curry with coconut milk, peppers, and warm spices.

- HTML version: https://robbiepalmer.me/recipes/slow-cooker-satay-chicken
- Servings: 4
- Cook time: 240 min
- Total time: 240 min
- Cuisine: Southeast Asian
- Tags: slow-cooker

## Ingredients

- 4 chicken breast
- 2 onion, cut into large chunks
- 2 tsp ginger puree
- 150 g crunchy peanut butter
- 1 chicken stock pot
- 3 tsp curry powder
- 0.5 tsp chilli powder
- 1 tsp sweet paprika (smoked)
- 1 tbsp brown sugar
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 400 g coconut milk (full fat)
- salt
- pepper
- 2 bell pepper, sliced
- 1 lime, juiced

## Cookware

- slow cooker
- fork

## Instructions

1. Add 4 chicken breast, 2 onion, 2 tsp of ginger puree, 150g of crunchy peanut butter, 1 chicken stock pot, 3 tsp of curry powder, 0.5 tsp of chilli powder, 1 tsp of sweet paprika, 1 tbsp of brown sugar, 1 tbsp of light soy sauce, 1 tbsp of dark soy sauce, 400g of coconut milk, salt and pepper to a slow cooker.
2. Stir the ingredients well and cook on high for 3 hours to 4 hours (or 6-7 hours on low).
3. Add the sliced 2 pepper into the slow cooker 30 minutes before the end of the cooking time.
4. Once finished cooking, shred the chicken breast using fork.
5. Stir in the juice from 1 lime just before serving.
6. Serve with rice or chips.

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