My brothers both have severe allergies to peanuts, so I wanted to create a meal for them that mimics the flavors of a traditional peanut chicken satay with less steps, no skewers and no allergens. This crock pot meal delivers a believable approximation of the original, with a creamy, savory, slightly sweet sauce that’s delicious over rice, and substitutes sunbutter (or, if you have a seed allergy, pumpkin puree) for peanut butter.
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Equipment
- Medium mixing bowl
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 can coconut milk
- ½ cup sunbutter (or pumpkin puree, if your family has a seed allergy)
- juice of two limes
- ½ tbsp grated ginger
- 2 tbsp coconut aminos
- 2 tbsp honey
- 1 tbsp sesame oil
- 2 tsp minced garlic
- 2 tsp yellow curry powder
- 1 tsp garam masala
- ¼ tsp red pepper flakes
Instructions
- Place chicken thighs in slow cooker or freezer bag.
- Combine remaining ingredients in a medium mixing bowl and stir to combine.
- Pour over chicken, coating on all sides.
- Set slow cooker to low for 4-6 hours or until a meat thermometer reads 165 degrees.
4 thoughts on “Sunbutter Chicken Satay”
My whole family loved this meal! I can’t wait to try more recipes!
Thank you so much, Olivia! I’m glad your family enjoyed it. 🙂
If I wanted to make this a freezer meal is it ok to freeze with the coconut milk? I noticed another recipie (Martha stewart one) you said to add the coconut milk on the day of.
Also, can I use peanut butter instead?
Hi Jenn, thanks so much for reaching out, these are great questions. Yes, for this recipe, you make the sauce with the coconut milk and freeze everything together. And absolutely, this recipe would be delicious with peanut butter if no one you’re serving it to has a tree nut allergy.