If you like simple Slow Cooker meals, you'll love how easy this Healthy Chicken Satay is!
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The great thing about this satay is you can use any cut of meat. Breast, thigh or even drumsticks if they're on sale. Pop it in the cooker with all the grated veg that go soft and ragu like because you've cooked them with the sauce.
My kids love this with rice or noodles. I love it on a bed of broccoli rice with homemade flatbreads on the side.
If you want more slow cooker meals, be sure to grab my FREE Slow Cooker Recipe eBook.
Here's a video of how to make it:
![](https://www.staceyclare.com/wp-content/uploads/healthy-satay-recipe-400x250.png?v=1711943036)
Simple Slow Cooker Satay Recipe
- Total Time: 6 hours 10 minutes
Description
If you like Healthy Slow Cooker Meals, you're going to love this quick take on a Peanut Satay. For me, slow cookers are my ticket to keeping organised and healthy in winter. This satay is packed full of veg and is so simple to make, you don't even have to cut the chicken.
Ingredients
- - Satay
- 5 chicken thighs (500g)
- 1 large onion, diced
- 1 red capsicum, finely diced
- 3 garlic cloves, minced
- 5cm fresh ginger, grated
- 1 large carrot, grated
- 1 handful baby spinach
- ⅓ cup crunchy peanut butter
- 3 tbsp tamari or soy sauce
- 2 tbsp Worcestershire sauce
- 2 tbsp sugar of your choice
- 1 cup bone broth, stock or water
- 200ml coconut milk
- S & P
- - Cauliflower rice
- 1 small cauliflower head
- ¼ cup broth
- 2 tbsp olive oil
Instructions
- Brown the onion, capsicum, garlic and ginger in a little coconut oil. If you’re trying to hide the carrot and spinach from the fussy ones, add that in now so it has time to cook down.
- Add in all your sauces, including the broth and coconut milk. Stir to make sure all the chunks are gone and then pop your veggies (if they aren’t in already) and chicken in. Cover and let cook.
- When the chicken is done, (it won’t be pink in the middle anymore) pull it out and shred it before adding back the pan/cooker.
- To make the cauliflower rice: break the cauliflower head apart and pulse in your food processor until it looks like rice. Or, you can grate it if you find that easier. Lightly cook in a hot pan with the oil and broth (add it slowly, you may not need it all) stirring constantly until the cauliflower is just soft – about 1 minute. Serve with generous spoonfuls of the satay and any extra veg you may feel like on the side.
Notes
- Use up your leftover satay on top of a pizza. I often buy flatbreads and just pop it on top with a few extra veg and a generous sprinkle of cheese. It's the yummiest way to eat up leftover satay.
Allergy Tweaks
- Peanut-free: Use macadamia or cashew butter
- Vegetarian: Use 3 – 4 cups of veg. I love it with broccoli, carrots, pumpkin and lots of sugar snaps.
Alternative Cooking Timings
- Pressure cooker – 25 mins
- Slow cooker – 6 hours on low, or 3 hours on high
- Cooktop – 45 mins
- Prep Time: 10
- Cook Time: 360
Nutrition
- Serving Size: 6
- Calories: 0
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Protein: 0
- Cholesterol: 0
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Speed, flavour and quantity! This recipe has it all. This is my second time making it and it's always so delicious. My toddler even helped me make it today and now he is munching it down with delight. Thank you for such a nice recipe. We put rice with ours. Thanks again 🙂
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