Slow Cooker Chicken Satay (GF)

Ingrdients

2 carrots, peeled, cut into thick batons
1 small red capsicum, cut into thick slices
250g button mushrooms, thickly sliced
1 onion, finely diced
700g chicken thigh fillets, cut into slices
Handful of snow peas
Coriander
Lime wedges

Sauce ingredients:
270ml coconut milk 
1 tablespoon minced garlic
3 tablespoons peanut butter (smooth)
4 tablespoons soy sauce
2 tablespoons sweet chilli sauce
2 teaspoons brown sugar


Method

Place the vegies in layers in your slow cooker, pop the chicken on top.

Combine all the sauce ingredients, pour over, over and leave on high for three hours.

Variation: If you'd like to thicken the sauce place 2 tablespoons of corn flour into a mug, spoon a couple of scoops of cooking liquid onto the flour and mix to a runny, lump free consistency. Stir back into the slow cooker.

Pop the snow peas on top and recover and leave for a further 10 minutes.

Serve with rice, topped with coriander and lime wedges 

(Serves 4)