SC Honey Mustard Chicken with Satay Sauce
Prep: 5 min
Cook: 4-5 hours
Makes: 6 servings
Calories: 345 g/serv
- Protein: 34g, (40%)
- Carb: 14g, (16%)
- Fat: 46g, (44%)
Ingredients
Chicken
- 2 lbs raw skinless chicken thighs (bone-in or boneless)
- 2 Tbs coconut oil, melted
- 3 Tbs honey
- 1 Tbs prepared mustard (preferrably stoneground)
- 1 tsp madras curry powder
- salt and pepper
Satay Sauce (optional)
- 1/4 cup almond butter
- 1 tangerine, juiced
- 1 lime, juiced
- 1 small spicy pepper, chopped (jalapeños, serrano, or another spicy pepper)
- 1/2 cup soy sauce or coconut aminos
- 1/2 tsp fish sauce
- 1 tsp fresh grated ginger
- 1/4 cup hot water
Instructions
- Place chicken in the slow cooker.
- In a small bowl, mix coconut oil, honey, prepared mustard, and curry powder.
- Pour the sauce over the chicken and cook on low for 4 to 5 hours.
- While the chicken is cooking, make the satay sauce. Place all ingredients for satay sauce except the hot water in a blender and blend until smooth. Add water and blend some more. If it is too thick for your liking, you can add more water to thin it.
- When the chicken is done, add salt and pepper to taste.
- Enjoy in lettuce wraps or by itself, with satay sauce over top.
