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Crockpot Satay Chicken
3 pounds boneless, skinless chicken breast
1/2 cup peanut butter
1/4 cup orange juice
3 tablespoons soya sauce
1 tablespoon sugar
1/2 teaspoon ground ginger
dash of pepper
1/4 teaspoon garlic powder/or 3 cloves fresh, minced garlic
1/4 cup chicken stock
Combine all ingredients in crock pot, set to high, and cook for about 6 hours. Serve on a bed of rice.
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Hi Cat,
Great recipe. I fiddled with it a little bit- added: 1 onion, cut into 1/2 inch pieces, 1 Tbsp hot oil (I like my satay spicy). Also, I have a citrus allergy, so I substituted tamarind juice for the orange juice. I would suggest adding more liquid to the sauce to start with though- after about an hour of cooking, the sugars in the sauce started carmelizing and hardening like a rock on the sides of my crock pot. I added the rest of the can of chicken stock (to total about 2 cups) to thin it a bit and stop all my sauce from boiling away. It smelled so good cooking! I served it with rice that I’d cooked in coconut water so it had that hint of coconut. Mmmmm…
Thanks for sharing- this one is really yummy!