Gluten Free Slow Cooked Chickpea & Chicken Satay

- By Thea

This is a delicious, rich, family favourite, set and forget meal. The beauty of slow cookers, is that you can literally prepare Dinner in the time it takes to chop veggies/protein and toss into the slow cooker. Very little can beat the smell of Dinner cooking as you walk through the doors. This recipe is Gluten Free, and is also Dairy Free!

Ingredients (Serves 4)

  • 3/4 cup dried chickpeas (soaked over night in 1 tbl Greek yoghurt) OR 2 x tins of chickpeas, drained & rinsed
  • 800g chicken thigh, diced
  • 1 brown onion, diced
  • 2 carrots, diced
  • 1 red capsicum, diced
  • Butter or olive oil, for cooking

 

Satay Sauce

  • 400ml coconut cream
  • 2/3 cup of natural peanut butter
  • 2 tsp chilli flakes
  • 1/2 tsp paprika
  • 1 tablespoon tamari/soy sauce
  • 1 tablespoon honey
  • 2 cloves garlic, crushed

 

Method

In the base of a slow cooker, place prepared chickpeas, chopped chicken & veg. If you’re soaking the chickpeas yourself, do this the night before, then rise them thoroughly under tap water before adding to the slow cooker.

Mix all Satay Sauce ingredients together in a bowl and pour over the chicken & veg. Stir until well combined and place in the slow cooked for 5-6 hours on low.

Serve with a side of steamed rice or veggie rice, blitzed cauliflower works well.

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