Slow Cooked Satay Chicken

Satay chicken is a very classic kind of dish. Its one of those things that you can get from a million different places in a million different varieties.

You can buy it in a jar, in a can, in a sachet or you can make it yourself.

The secret is finding the right fit for you and your tastes.

This particular recipe for chicken satay I adapted for my mum, who just so happens to be gluten and dairy intolerant. She is a huge fan of the spicy stuff and absolutely loves satay. I'm not 100% certain if it is her favourite, but it is definitely up there.

It is for this reason that I always ensure that I make this recipe gluten and dairy free. If you're doing so as well, be sure that you are checking your labels of the peanut butter and Worcestershire Sauce. 

As with almost all slow cooked meals, this is just a matter of throwing it in the pot and letting the cooker do its thing. It does well to be stirred a couple of times if you are there to do so, but nothing is harmed if this can't be done. Also, with this recipe, it is so ridiculously easy that I would almost let my son make it.. If he had the dexterity to handle a can opener, that is.

This recipe, like most of mine, can be adapted to suit your tastes. I know my mum likes things to get a bit hot and steamy so when I make this for her I am sure to add in more chilli paste than if I were to make it for just myself and the hubble. The same can apply to the peanut butter. We all like it super peanutty (which is ironic because we don't actually like peanut butter, but it has an entirely different flavour in this), however if you aren't so inclined, then feel free to use less.

There has been much debate as to whether or not browning meat is necessary when it comes to using the slow cooker. I am honestly on the fence with this matter. Some things I brown first, others I don't bother with. In this particular case I do like to throw the chicken in the fry pan along with the diced onion and crushed garlic. This allows some of the onion and garlic flavour to infuse with the chicken, It also helps the chicken keep its shape and enhances its flavour in the slow cooker.

One of the most important things to do when making this satay chicken is to give it a good stir once you have tossed (not literally, although if you DO toss them in, make sure you take a resulting photo for me to see) all of the ingredients in, is to give it a really good stir. It may be hard to get the peanut butter to combine as it is a bit solid and chunky, but keep at it. This is especially important if you plan on leaving it for the day.

At this stage it will look like a bit of a hot mess.

That's perfectly alright, just remember that the ugly duckling turned into a beautiful swan once it was finished cooking!

After a few hours it will have a glorious golden ring around the edges. It looks and smells absurdly delicious and, by this stage, I know that you will be counting the minutes until you can eat it.

Give it a few more hours, serve it up with rice and now you're cooking with gas!

Metaphorically..

Err..

Well you know what I mean.

It tastes good!

I would love to hear feed back and see photos of your results from trying this recipe!

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Satay Chicken

Ingredients: 
2 chicken breast diced up
1 capsicum diced

1 onion diced

1 tbs crushed garlic

3/4 jar peanut butter (I use a 500gm jar)

2 tbs soy sauce

2 tbs Worcestershire sauce
1 tsp Chilli paste
1 tbs Coriander

1 tsp Cumin

2 tbs Lime juice

1 can coconut cream

Rice to serve

Brown off the onion, garlic and chicken in a fry pan.

Chuck into the SC pot with everything else and give it a good stir to combine.

Cook on low for 8 hours, stirring occasionally if you can (however this isn’t strictly necessary.)

Serve with cooked rice and let your taste buds party!!