Slow Cooker Chicken Satay Recipe | Simple Home Edit

Ingredients

• 6 boneless, skinless chicken thighs
• 1 tbsp curry powder
• 1 tsp sweet paprika
• 1 tsp sea salt flakes
• ½ tsp freshly cracked black pepper
• 2 tbsp olive oil
• 2 onions, quartered
• 2 red capsicums (bell peppers), cut into bite-sized pieces
• 2 cups (180 g) green beans, trimmed and halved
• 1 tbsp freshly minced ginger
• 1 tbsp freshly minced garlic
• ½ cup (125 g) natural smooth peanut butter (see note 1)
• 2 tbsp apple cider vinegar, rice wine vinegar or white vinegar
• 2 tbsp all-purpose soy sauce
• 1 tbsp brown sugar
• 1 tbsp red curry paste (optional, see note 2)
• 270 ml (9 fl oz) coconut milk
• Steamed jasmine rice
• Crushed peanuts