Satay chicken stir fry in the slow cooker
Using the oven bag again, what can I say easy cleaning
4 hours on high
Going to add egg noodles and spring onion when done
1 red onion sliced
Some sneaky Brussel sprouts (we’ll see how that goes I’m the only one that likes them)
1kg chicken tenders
Masterfoods satay marinade
Stir fry egg noodles
Throw it all in the bag
Poke holes in the top
Add 1 cup water to the cooker
cook for 4 hours on high.
Cook noodles as per pack instructions
Top with spring onions (optional)
!!!!!AFTER PIC!!!!! Satay chicken stir fry in the slow cooker
Results are in!
Tastes delicious, veggies still have crunch, the chicken is so tender and this marinade is my fave satay sauce out there!
I wouldn’t call it a stir fry it’s much too juicy.
Satay chicken with egg noodles
2nd Slow-cook satay chicken Recipe
4 chicken thighs
2 tbsp tamari (or soy sauce)
2 tbsp peanut butter (I use mayvers smooth pb)
2 tbsp sweet chilli sauce
1 can coconut cream/milk
2 cups Frozen mixed vegetables
Combine tamari, peanut butter and sweet chilli.
Add Chicken thighs, tamari, peanut butter and sweet chilli sauce into slow cooker, mix, on low for 7 hours.
An hour before eating, pull out chicken and shred. Add back into slow cooker. Add can of coconut cream and frozen vegetables.
Prepare noodles as per packet instructions. Add to slow cooker before serving. I use scissors to chop the noodles in the slow cooker (easier for my 3yo to eat).
By Renee Aleyce