Slow Cooker Chicken Satay

• servings: 4 servings
• active time: 10 minutes
• total time: 4 hours 10 minutes

Ingredients

1 lb chicken breasts

¼ tsp pepper

¼ tsp salt

4 garlic cloves, minced

2 Tbsp ginger, minced

½ cup peanut butter (*see notes)

2 Tbsp red curry paste (*see notes)

3 Tbsp honey

2 Tbsp Sriracha (*see notes)

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

Directions

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 in 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. *note, rice is not included in nutritional facts.

Nutrition

• Serving Size: 1 cup of satay
• Calories: 407 kcal
• Total Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.01 g
• Cholesterol: 73 mg
• Sodium: 1256 mg
• Total Carbohydrate: 26 g
• Dietary Fiber: 3 g
• Total Sugars: 19 g
• Protein: 34 g