Slow Cooker Chicken Satay

Ingredients

• 1 small white onion (thinly sliced)
• 3 cloves garlic (minced)
• 1 cup chicken stock
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons honey
• 2 tablespoons Thai red curry paste
• 2 pounds boneless skinless chicken thighs
• 1 large red bell pepper (sliced)
• 1 large carrot (sliced into half-moons)
• 1 (15-ounce) can unsweetened coconut milk
• 1/3 cup creamy peanut butter
• 2 tablespoons fresh lime juice
• 2 large handfuls fresh baby spinach
• rice or noodles (for serving)
• toppings: chopped fresh cilantro and mint (finely-chopped peanuts, lime wedges)

Steps

1. 1

   Slow cook. Add the onion, garlic, chicken stock, soy sauce, honey, and red curry paste to the bowl of a slow cooker and briefly stir to combine. Arrange the chicken thighs on top of the mixture in an even layer, then sprinkle the bell pepper and carrots evenly on top of the chicken. Cover and slow cook until the chicken is cooked through and shreds easily, about 3-4 hours on high or  6-7 hours on low.

2. 2

   Shred the chicken. Transfer the chicken to a separate plate and use two forks to shred it evenly into bite-sized pieces.

3. 3

   Finish the sauce. Add the coconut milk, peanut butter and lime juice to the bowl of the slow cooker and stir to combine. Add in the spinach and shredded chicken and gently toss the mixture until the spinach begins to wilt. Taste and season with additional soy sauce, peanut butter and/or lime juice if needed.

4. 4

   Serve. Serve warm over rice or noodles, garnished with your favorite toppings, and enjoy!