How to Cook Yummy Slow-Cooker Indonesian Chicken with Peanut Sauce

Slow-Cooker Indonesian Chicken with Peanut Sauce. The traditional Indonesian peanut sauce is made simply with peanuts, kecap manis (sweet soy sauce), chillies, shallots and lime. Not cooked, just ground together into a thick paste. The Peanut Sauce in my Vietnamese Rice Paper Rolls recipe would also go great with Chicken Satay.

Place the chicken, carrots, onions and garlic in the slow cooker. in a small bowl, combine water, peanut butter, soy sauce, ginger and chili flakes. Once you've tried this tangy, yet delicate lemon chicken piccata, you won't hesitate to make it for company. Seasoned with parmesan and parsley, the chicken cooks up golden brown, then is drizzled with a light lemon sauce. You can have Slow-Cooker Indonesian Chicken with Peanut Sauce using 15 ingredients and 5 steps. Here is how you cook it.

Ingredients of Slow-Cooker Indonesian Chicken with Peanut Sauce

1. It's 4 large of Chicken Breasts.
2. It's 1 medium of Yellow Onion (Chopped).
3. It's 1 lb of Baby Carrots.
4. Prepare 3 clove of Garlic (Minced).
5. Prepare 3/4 cup of Chunky Peanut Butter.
6. You need 1/4 cup of Soy Sauce.
7. It's 1 1/4 cup of Water.
8. Prepare 1/2 tsp of Ground Ginger.
9. It's 1/4 tsp of Hot Pepper Flakes.
10. You need 1 1/2 cup of Frozen Peas.
11. It's 2 tsp of White Wine Vinegar.
12. Prepare 3 of Limes.
13. It's 3 of Green Onions (Chopped).
14. It's 1 cup of Jasmine Rice.
15. Prepare 2 cup of Chicken Broth.

Reviews for: Photos of Indonesian Chicken Skewers with Peanut Sauce. Slow Cooker Directions: Remove skin from chicken. An classic Indonesian recipe for Chicken Satay with Peanut Sauce, learned from a true Balinese cook in Bali! Put the peanut sauce in a wok or saucepan.

Slow-Cooker Indonesian Chicken with Peanut Sauce instructions

1. In a slow cooker combine whole chicken breasts, chopped onion, baby carrots and garlic..
2. In a separate medium-sized bowl, whisk together water, peanut butter, soy sauce, ginger and red pepper flakes. Pour sauce into slow cooker and stir to combine. Cover and cook on low for 5-6 hours..
3. In the last hour before serving, remove chicken and shred it before returning it back to slow cooker. Add peas and vinegar and stir. Cover and continue cooking..
4. If desired, in a separate pot boil chicken broth and cook rice for 15-20 minutes or until fluffy..
5. Scoop chicken with sauce over rice and add lime juice to taste. Top with chopped green onions and enjoy! Pairs great with a cold glass of Chardonnay. :).

Let it simmer and slowly adding the rest of the coconut milk. To cook her frozen Indonesian Peanut Chicken, Sarah simply removes the bag a day ahead to thaw in the fridge, then pours all the contents into her slow cooker. Shred meat with two forks and return to slow cooker; heat through. Sprinkle with peanuts and red pepper. The strong flavours of the marinade and the sauce kind of clash.