Chicken Satay {Crockpot}

Posted on the 25 March 2013 by Wifessionals @wifessionals
Well now that the cat's out of the bag...I'm not going to lie.
I haven't felt like cooking for about 12 weeks now.

Poor Ryan. If I don't plan ahead, we get ChickFilA for dinner.
Since I have been so sick, the crockpot became my best friend.
If I could just hobble to the kitchen and throw some stuff in it, dinner would magically appear 6 hours later.

I didn't have all the ingredients I needed on hand to make a certain recipe, and so, in desperation, I threw a bunch of stuff in the crockpot and hoped it would turn out ok.

It was amazing!!! Ryan absolutely loved it and I am definitely keeping this in our dinner rotation.

Nothing beats the ease of a crockpot and that peanut sauce you see above is to die for.



Chicken Satay

serves 2-3

Ingredients
2 frozen chicken breasts
1 can lite coconut milk
1 clove garlic, minced
2 tsp brown sugar
1 1/2 tsp curry powder
1/2 tsp salt
1/2 tsp pepper
1/4 cup creamy peanut butter
1 tbsp lime juice
1/2 cup broth (I used vegetable, but chicken would be great!)
2 tbsp sugar
1-2 dashes cayenne pepper

Instructions
1// Spray crockpot with cooking spray. Place chicken breasts in the bottom.

2// In a bowl, mix together the coconut milk, garlic, brown sugar, curry powder, salt & pepper until smooth. Pour over the chicken and cover the crockpot.

3// Cook on low for 6 hours. I flipped the chicken 2-3 times to make sure all of it was soaking up the sauce.

4// Before the last hour, cut up or shred the chicken and put it back in the crockpot. Makes sure you stir the chicken to coat it in the sauce.

5// Strain the chicken out of the sauce. Place the sauce in a saucepan and bring to a simmer. Add in the peanut butter, lime juice, broth, sugar and cayenne pepper. Simmer until smooth.

6// Serve the chicken with the peanut sauce. I layered the chicken and sauce over whole wheat linguine and steamed broccoli.


Enjoy!




Check out some amazing newlywed advice & stories from Emily: