Slow Cooker Chicken Satay

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  Yellow Onion
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  Garlic(180g)
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  Low Sodium Chicken Broth(240g)
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  Soy Sauce, Low Sodium(45g)
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  Honey(30g)
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  Thai red curry paste(30g)
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  Chicken Thigh, Boneless Skinless(907g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Bell Pepper
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  Carrots
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  Coconut Milk, Light, Canned
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  Peanut Butter, Smooth(80g)
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  Lime Juice, Fresh(30g)
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  Spinach

Instructions

1. 1Dice the onion and mince the fresh garlic. Set aside.
2. 2Heat a large Dutch oven or heavy-bottomed pot over medium-high heat for 2 minutes. Add the chicken thighs and cook 4–5 minutes per side until golden brown on the exterior (the chicken does not need to be cooked through at this stage). Transfer to a plate.
3. 3In the same pot, add the diced onion and minced garlic, cooking over medium heat for 2–3 minutes until softened and fragrant. Stir in the Thai red curry paste and cook 1 minute, then add the low-sodium chicken broth, low-sodium soy sauce, and honey. Stir to combine.
4. 4Return the chicken thighs to the pot, nestling them into the liquid. Chop the bell pepper and carrots into bite-sized pieces, then scatter them evenly over the chicken. Reduce heat to medium-low, cover, and simmer 25–30 minutes until the chicken reaches an internal temperature of 165°F and shreds easily with a fork.
5. 5Transfer the cooked chicken to a cutting board and shred it into bite-sized pieces using two forks. Set aside.
6. 6Stir the light coconut milk, peanut butter, and fresh lime juice into the pot until the peanut butter is fully incorporated. Add the fresh spinach and shredded chicken back into the pot, gently tossing over medium heat for 2–3 minutes until the spinach wilts. Taste and adjust seasoning with additional soy sauce, peanut butter, or lime juice as needed.
7. 7Divide the satay evenly into 4 airtight containers while hot. Allow to cool to room temperature, then seal and refrigerate for up to 4 days.