Slow Cooked Peanut Butter Chicken
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- 4 teaspoons minced garlic
- 400ml tin of coconut milk
- ¾ cup (187g) chunky or smooth peanut butter (for example Meridian, which is 100% nuts)
- 3 tablespoons maple syrup (if your baby is over 12 months, you could use honey)
- 3 tablespoons low salt soya sauce
- 2 tablespoons rice wine vinegar or apple cider vinegar
- A tiny pinch mild chilli powder
- 4 chicken breasts (500g)
- 1/3 cup crushed peanuts for garnish (optional – may be best for adults portion only)
- In a large bowl, mix together all of the ingredients, except the chicken and the crushed peanuts (if you choose to use these)
- Place the chicken across the bottom of the slow cooker and then pour the sauce over the top – cover with the lid
- Cook on low for 6 hours
- Serve once cooled with a sprinkling of crushed peanuts, if you choose to use these.
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