In this slow cooker satay chicken recipe, we’ve combined flavoursome and affordable chicken thighs with a fragrant, made-from-scratch satay paste. It’s a rich, creamy, and warming dinner for these cooler months. Serve this satay chicken atop a delicious bowl of quick and easy coconut rice.
Ingredients
Method
Process oil, lemongrass, onion, ginger, garlic, chopped chilli and 2 lime leaves in a small food processor until as smooth as possible. Spoon mixture into a bowl. Add palm sugar, tamarind, peanut butter and soy sauce; mix to a paste.
Place chicken, in a single layer, in the base of a greased 7-litre (28-cup) slow cooker. Spread chicken with the peanut paste. Add stock and remaining lime leaves.
Cook, covered, on low for 3½ hours or until chicken is tender.
Preheat oven grill.
Transfer chicken to a greased foil-covered oven tray. Cook under the grill for 3 minutes or until starting to brown. Stir lime juice into sauce in cooker. Season to taste.
Serve chicken drizzled with sauce, topped with extra sliced chilli, lime wedges and coriander leaves.
Suitable to freeze at the end of step 3.
Test Kitchen tip
How to freeze slow cooker satay chicken
Slow-cooked meals will freeze for up to 3 months. There is usually a large quantity of liquid so transfer the meat to appropriate-sized freezer-friendly containers, then pour in enough of the liquid to cover the meat. Leave a 2.5cm space between the food and the lid to allow for expansion, then seal the container. Label and date the container before placing it in the freezer.
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