All the flavors of your favorite Thai takeout, made easy in your slow cooker. This recipe is loaded with tender chicken, a creamy peanut-curry sauce and crisp bell peppers. With just a few minutes of prep, you can have a delicious, aromatic dinner ready when you are. Customize the heat level to your liking and serve over rice for a satisfying meal that tastes like you spent hours in the kitchen.

Serves 4

Ingredients

• 1 lb chicken breasts
• ¼ tsp pepper
• ¼ tsp salt
• 4 garlic cloves, minced
• 2 Tbsp ginger, minced
• ½ cup peanut butter
• 2 Tbsp red curry paste
• 3 Tbsp honey
• 2 Tbsp Sriracha or chilli garlic sauce
• 1 large red bell pepper, chopped
• 1 jalapeño , *optional for spice!
• ¼ cup soy sauce
• ¼ cup water, *more if needed later
• 2 Tbsp fresh cilantro, chopped , for garnish
• 1 lime, cut into wedges, for serving
• ⅓ cup onion, chopped

Instructions

• Gather the ingredients and chop all the veggies and mince garlic and ginger. Cut the chicken breasts into small bite sized pieces. Set the slow cooker to high.
• Add in all the ingredients, except the red bell peppers. These will be added later so they can remain more crunchy when serving. Cover the chicken satay. If you want crunchier bell peppers add them an hour before serving (so at 3 hours in) if you don't mind them being very soft, they can go in with everything else but layer them on the very top of the mix.
• Cook on high for about 4 hours or until chicken is cooked all the way through. If cooking on low, allow 6-7 hours to cook.
• Stir the slow cooker well, serve chicken satay over cauliflower rice or long grain white rice.

Inspired by Bailey Rhaitgan