Slow Cooker Satay Chicken

• 1kg boneless and skinless chicken thighs
• 1 tbsp. olive oil
• 1 tbsp .curry powder
• 1 tsp paprika
• Salt + pepper to taste
• 2 onions, sliced
• 2 red capsicums, cut into bite-sized pieces
• 2 cups green beans, trimmed and halved

Sauce ingredients

• 1 tbsp ginger, minced
• 3 cloves garlic,  crushed
• 1/2 cup Mayver's dark roasted peanut butter (or any natural one will work)
• 2 1/2 tbsp apple cider vinegar
• 3 tbsp regular soy sauce
• 1 tbsp brown sugar
• 400 ml lite coconut milk
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• 330g raw rice (this will equate to a 125g serve of cooked rice - 8 serves all up)
• Fresh herbs of choice to serve
  

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1.     In a large mixing bowl, toss the chicken thighs in the spices and salt and pepper.

2.     Combine the sauce ingredients in a small bowl.

3.    Add the chicken and onion into your slow cooker. Pour over the sauce.

4.     Cook on low for 6 hours or on high for 4 hours. Add the capsicum and green beans (or vegetables of choice) 1 hour prior to the end of the cooking time.

5.     Serve with steamed rice and top with the herbs.

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