Directions
1-Place chicken into slow cooker bowl - you can slice chicken first or slice it towards the end and then return it to the pot sliced.
2- Mix 2 tbsp cornflour with coconut milk before adding. Then add combined peanut butter, sauces, garlic and coconut milk.
3-Cover and cook on low for 6hrs or high for 3hrs (cooking time varies between slow cookers)
4-To thicken sauce: mix final spoon of cornflour with a dash of water and add to dish towards the end of cooking if needed
5
6*Note*
7Vegetables can be added to the sauce if you prefer
8Fine sliced vegetables such as carrot, celery and onion are great.
Submitted by Paulene Christie
6 Reviews
Susan
March 10, 2017
This was great. I used 1.5kg thighs (8) and used a whole can of carnation coconut milk. I also adjusted the sauces to suit the extra chicken (1.5 x the recipe). For my cooker I would’ve put the cornflour in last as it was a bit thick & started to burn around the edges & needed to be stirred through cooking. I did 1hr on high & 3.5 on low.
Jostlin Joseph
August 16, 2016
‘Twas quite the tasty meal
Katherine barron
May 3, 2016
Loved this, kids are seconds, would definitely make again
Sharon King
April 10, 2016
Such an easy dish to prepare and the result was delicious. The sauce was lovely and rich with a beautiful nutty taste. I used crunchy peanut butter so it added that extra texture. I also added 1 extra tbsp on peanut butter and a thinly sliced shallot. I reduced the cornflour to 2 tpns. I will definitely be making this again and again ??
Jacinta
February 25, 2016
Nice and simple, went over a hit with my sister when she came for dinner. My toddler even ate some.
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June Forster
April 23, 2017
This dish will become a regular in our house!! It was easy to do & very tasty!!