Slow Cooker Peanut Satay Chicken

 Ingredients

• 1 kg chicken thighs (or breast, cut into chunks)
• 1 medium onion (sliced)
• 2–3 garlic cloves (minced)
• 1 tsp ginger (optional but recommended)
• 1 can coconut milk (400 ml)
• ½ cup creamy peanut butter
• 2 tbsp soy sauce
• 1–2 tbsp brown sugar or honey
• 1 tbsp lime juice (or lemon juice)
• 1 tsp curry powder (optional)
• 1 tsp chili flakes or chili paste (optional for heat)
• Salt & pepper to taste
• Optional vegetables: bell peppers, carrots, green beans

 Instructions

1. Prep

• Place chicken, onion, garlic, and ginger into the slow cooker.

2. Make the sauce

• In a bowl, mix:
  • coconut milk
  • peanut butter
  • soy sauce
  • sugar/honey
  • lime juice
  • curry powder + chili (if using)
• Stir until smooth.

3. Cook

• Pour sauce over chicken.
• Mix everything lightly.
• Cook:
  • LOW: 6–7 hours
  • HIGH: 3–4 hours

4. Finish

• Stir well at the end.
• Adjust salt, lime, or spice.
• Add vegetables for last 30–60 minutes if using.

 Serving ideas

• Steamed rice
• Noodles
• Fresh cucumber salad
• Sprinkle crushed peanuts on top
• Fresh coriander if available

 Tip

The sauce should be creamy and slightly thick—if it’s too thick, add a little water or coconut milk. If too thin, cook uncovered for 15–20 minutes.