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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- Medium mixing bowl
- 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
- 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.