Slow Cooker Peanut Satay Chicken
Serves: 2-4
Prep Time: 10 minutes
Cooking Time: 4-5 hours
8-10 frozen boneless chicken tenders
9 ounces purchased peanut satay sauce ( I buy mine from Trader Joe's)
1 onion, cut into large wedges
5 carrots, peeled and cut in large chunks
1 cup unsweetened coconut milk
6 fresh basil leaves, chopped roughly
1/2 tablespoon dried basil
2 slices naan bread (optional)
1 pound fresh green beans (optional)
Spray bottom and sides of slow cooker with nonstick spray. Layer chicken on bottom. Add carrots and onions over top of chicken. Pour peanut sauce and coconut milk over everything. Stir a couple times then cover and cook on the low setting for 4 1/2 to 5 hours. (chicken will fall apart to the touch when done.)
When ready to serve, toss fresh basil into chicken mixture and sprinkle dried basil over top. Serve with warm naan bread and fresh steamed green beans (see below). Left over sauce can be used to dip the bread into.
Steamed Green Beans:
Snap the ends off of each bean and rinse beans with cold water. Add 4-5 cups water to steamer ( I just use a medium size pot with a colander that fits into it and a lid) and turn heat to high. Add green beans and steam until tender but still firm, about 8-10 minutes. Add butter, salt & pepper, and eat!
Prep Time: 10 minutes
Cooking Time: 4-5 hours
8-10 frozen boneless chicken tenders
9 ounces purchased peanut satay sauce ( I buy mine from Trader Joe's)
1 onion, cut into large wedges
5 carrots, peeled and cut in large chunks
1 cup unsweetened coconut milk
6 fresh basil leaves, chopped roughly
1/2 tablespoon dried basil
2 slices naan bread (optional)
1 pound fresh green beans (optional)
Spray bottom and sides of slow cooker with nonstick spray. Layer chicken on bottom. Add carrots and onions over top of chicken. Pour peanut sauce and coconut milk over everything. Stir a couple times then cover and cook on the low setting for 4 1/2 to 5 hours. (chicken will fall apart to the touch when done.)
When ready to serve, toss fresh basil into chicken mixture and sprinkle dried basil over top. Serve with warm naan bread and fresh steamed green beans (see below). Left over sauce can be used to dip the bread into.
Steamed Green Beans:
Snap the ends off of each bean and rinse beans with cold water. Add 4-5 cups water to steamer ( I just use a medium size pot with a colander that fits into it and a lid) and turn heat to high. Add green beans and steam until tender but still firm, about 8-10 minutes. Add butter, salt & pepper, and eat!
