Slow cooker satay chicken wraps recipe
 If you like fajitas then you’ll love this satay-style chicken version with pickled onions. And if you’ve only used your slow cooker for saucy stews before, you’ll be so impressed by how easy it is to cook something like this pulled chicken dish instead. This recipe is part of a budget slow cooker meal plan for four. In March 2023, this recipe was costed at an average total of £5.04 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store cupboard. 200g/7oz salted, roasted peanuts 2 tbsp mild curry powder 1 lime, zest and juice4 chicken legs, bone in and skin removed (about 1kg/2lb 4oz), or the same weight of chicken thighs1 red onion, very finely sliced into rings (use a mandolin if you have one)1 cucumber, halved lengthways then diagonally sliced1 carrot, sliced into ribbons with a peeler then halved lengthways 8 soft white or wholemeal wraps salt 200g/7oz salted, roasted peanuts 2 tbsp mild curry powder 1 lime, zest and juice 4 chicken legs, bone in and skin removed (about 1kg/2lb 4oz), or the same weight of chicken thighs 1 red onion, very finely sliced into rings (use a mandolin if you have one) 1 cucumber, halved lengthways then diagonally sliced 1 carrot, sliced into ribbons with a peeler then halved lengthways 8 soft white or wholemeal wraps salt Method Boil the kettle. Put 100g/3½oz peanuts in a small ceramic bowl, such as a cereal bowl. Pour over 150ml/5fl oz boiling water and leave the peanuts to soak for 30 minutes. Reserving the water, drain the peanuts. Use a rolling pin, glass bottle or pestle and mortar to crush the peanuts to a fine crumble – do this in batches of 2–3 tablespoons at a time for ease. Return all the crushed peanuts to the bowl with the reserved soaking water and mix in the curry powder, all the lime zest and half of the juice to create a chunky paste. (Alternatively, whizz the soaked peanuts, soaking water, curry powder, zest and juice in a mini food processor or blender to a paste.)Put the paste and chicken legs in the slow cooker pot and, using your hands, rub the paste all over the chicken. Cover with the lid and cook on low for 7–8 hours, turning the legs over halfway through, until the meat is really tender and falling off the bones.Half an hour before the end of the cooking time, place the onion slices in a bowl. Squeeze over the remaining lime juice and add some salt. Mix well and leave to pickle for 30 minutes, stirring occasionally. Turn the slow cooker off and lift all of the meat and bones out of the sauce. Use forks to shred the meat into large chunks and discard the bones and any remaining skin. Stir a little of the satay sauce back through the chicken to moisten and put any remaining sauce into a serving bowl. Place the cucumber slices, carrot ribbons, pickled onions and satay chicken on serving plates. Roughly chop the remaining peanuts and place in a small bowl. Warm the wraps according to packet instructions. Let everyone stuff their wraps with the choice of fillings and extra satay sauce before rolling up and eating. Boil the kettle. Put 100g/3½oz peanuts in a small ceramic bowl, such as a cereal bowl. Pour over 150ml/5fl oz boiling water and leave the peanuts to soak for 30 minutes. Boil the kettle. Put 100g/3½oz peanuts in a small ceramic bowl, such as a cereal bowl. Pour over 150ml/5fl oz boiling water and leave the peanuts to soak for 30 minutes. Reserving the water, drain the peanuts. Use a rolling pin, glass bottle or pestle and mortar to crush the peanuts to a fine crumble – do this in batches of 2–3 tablespoons at a time for ease. Reserving the water, drain the peanuts. Use a rolling pin, glass bottle or pestle and mortar to crush the peanuts to a fine crumble – do this in batches of 2–3 tablespoons at a time for ease. Return all the crushed peanuts to the bowl with the reserved soaking water and mix in the curry powder, all the lime zest and half of the juice to create a chunky paste. (Alternatively, whizz the soaked peanuts, soaking water, curry powder, zest and juice in a mini food processor or blender to a paste.) Return all the crushed peanuts to the bowl with the reserved soaking water and mix in the curry powder, all the lime zest and half of the juice to create a chunky paste. (Alternatively, whizz the soaked peanuts, soaking water, curry powder, zest and juice in a mini food processor or blender to a paste.) Put the paste and chicken legs in the slow cooker pot and, using your hands, rub the paste all over the chicken. Cover with the lid and cook on low for 7–8 hours, turning the legs over halfway through, until the meat is really tender and falling off the bones. Put the paste and chicken legs in the slow cooker pot and, using your hands, rub the paste all over the chicken. Cover with the lid and cook on low for 7–8 hours, turning the legs over halfway through, until the meat is really tender and falling off the bones. Half an hour before the end of the cooking time, place the onion slices in a bowl. Squeeze over the remaining lime juice and add some salt. Mix well and leave to pickle for 30 minutes, stirring occasionally. Half an hour before the end of the cooking time, place the onion slices in a bowl. Squeeze over the remaining lime juice and add some salt. Mix well and leave to pickle for 30 minutes, stirring occasionally. Turn the slow cooker off and lift all of the meat and bones out of the sauce. Use forks to shred the meat into large chunks and discard the bones and any remaining skin. Stir a little of the satay sauce back through the chicken to moisten and put any remaining sauce into a serving bowl. Turn the slow cooker off and lift all of the meat and bones out of the sauce. Use forks to shred the meat into large chunks and discard the bones and any remaining skin. Stir a little of the satay sauce back through the chicken to moisten and put any remaining sauce into a serving bowl. Place the cucumber slices, carrot ribbons, pickled onions and satay chicken on serving plates. Roughly chop the remaining peanuts and place in a small bowl. Warm the wraps according to packet instructions. Let everyone stuff their wraps with the choice of fillings and extra satay sauce before rolling up and eating. Place the cucumber slices, carrot ribbons, pickled onions and satay chicken on serving plates. Roughly chop the remaining peanuts and place in a small bowl. Warm the wraps according to packet instructions. Let everyone stuff their wraps with the choice of fillings and extra satay sauce before rolling up and eating. Recipe tips Extra lime wedges and sweet chilli sauce make great additions if you have any. Leftover satay chicken can be frozen for up to 2 months. Pickles and salad will stay crunchy for 3 days in the fridge.