Name: Slow Cooker Chicken Satay Recipe
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Thai-Inspired
Ingredients: 2 pounds boneless skinless chicken thighs, cut into large chunks; 1 cup canned coconut milk; 1/2 cup creamy peanut butter; 1/4 cup low-sodium soy sauce; 2 tablespoons brown sugar; 2 tablespoons freshly squeezed lime juice; 2 tablespoons red curry paste; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1/2 teaspoon crushed red pepper flakes (optional); Chopped fresh cilantro; Chopped peanuts

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If you’re craving bold flavors with minimal effort, Slow Cooker Chicken Satay is about to be your new weeknight hero. Imagine juicy chicken thighs bathed in a velvety, coconut-peanut sauce, perfectly balanced with sweetness, zest, and just the right touch of spice. This dish brings all the vibrant tastes of your favorite Thai-inspired satay from your favorite restaurant right to your kitchen, using just your slow cooker. Whether you serve it for a cozy family dinner or an impressive meal with friends, each bite promises utter comfort and irresistible flavor.

Slow Cooker Chicken Satay Recipe - Recipe Image

Ingredients You’ll Need

All you need are a handful of pantry staples and a few fresh items, each playing a special role in creating that signature satay taste. Simple as they are, these ingredients blend into a dish that feels both exotic and totally approachable.

2 pounds boneless skinless chicken thighs: These are the juiciest and most flavorful option for tender satay that soaks up all the sauce.
1 cup canned coconut milk: Adds unmistakable richness and a hint of tropical aroma.
1/2 cup creamy peanut butter: The heart of the satay sauce, giving it that nutty, luxurious texture.
1/4 cup low-sodium soy sauce: Brings in savory depth and enhances the umami in the sauce.
2 tablespoons brown sugar: Balances the saltiness and acidity with a touch of caramel-like sweetness.
2 tablespoons freshly squeezed lime juice: Adds brightness and a zesty pop to cut through the richness.
2 tablespoons red curry paste: Delivers subtle heat and authentic Thai flavor with aromatic spices and chilies.
3 cloves garlic, minced: Infuses the sauce with deep, pungent flavor.
1 tablespoon fresh ginger, grated: Lends a peppery, citrusy note that wakes up all the other flavors.
1/2 teaspoon crushed red pepper flakes (optional): For those who love a hint of extra heat, this will do the trick!
Chopped fresh cilantro and chopped peanuts, for garnish: These give a fresh, crunchy finishing touch and loads of color.

How to Make Slow Cooker Chicken Satay

Step 1: Make the Satay Sauce

Start by whisking together the coconut milk, peanut butter, soy sauce, brown sugar, lime juice, red curry paste, minced garlic, grated ginger, and red pepper flakes (if using) in a medium bowl. You want a silky-smooth sauce with no lumps, so make sure everything is nicely integrated—the aroma at this stage will already be dreamy!

Step 2: Assemble in the Slow Cooker

Place the chicken thigh chunks directly into your slow cooker. Pour that rich, fragrant satay sauce over the chicken, using a spoon or spatula to stir and make sure every piece is beautifully coated. This is where the magic really starts.

Step 3: Slow Cook to Perfection

Secure the lid and set your slow cooker to low for 5 to 6 hours, or high for 2 to 3 hours. The Slow Cooker Chicken Satay will gently simmer away, transforming the chicken into super-tender, flavor-packed bites. No need to check on it—just let the slow cooker work its spell.

Step 4: Finish and Serve

Once the chicken is melt-in-your-mouth tender, carefully lift it out and shred with two forks or leave in satisfying chunks, depending on your mood. Stir the sauce left in the slow cooker to recombine, then return the chicken to the pot and mix well. This step makes sure every morsel is saturated with that heavenly satay sauce.

How to Serve Slow Cooker Chicken Satay

Garnishes

Before serving, don’t forget to sprinkle freshly chopped cilantro and crunchy peanuts over each portion. This not only looks inviting but adds a pop of flavor and texture that takes your Slow Cooker Chicken Satay to the next level. If you’re a citrus fan, a little extra squeeze of lime also works wonders here.

Side Dishes

Steamed jasmine rice is a classic partner, happy to soak up every drop of luscious sauce. Warm naan bread or roti is fantastic for sopping up all those extra bits, too. If you’d like to add some greens, a quick cucumber salad or lightly sautéed spinach make the meal feel extra vibrant and fresh.

Creative Ways to Present

Take a playful approach and serve your Slow Cooker Chicken Satay in lettuce cups for a lighter, hand-held option at parties. You can also skewer the chunks before plating for a nod to the traditional street food presentation, or pile the chicken over a beautiful platter of colorful roasted vegetables for a showstopper effect at your table.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Slow Cooker Chicken Satay in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen and meld, making tomorrow’s lunch or dinner something to look forward to!

Freezing

This dish freezes beautifully. Simply let the chicken and sauce cool completely, transfer to freezer-safe containers or resealable bags, remove as much air as possible, and freeze for up to 3 months. Labeling with the date will help you keep track.

Reheating

To reheat, let it thaw in the fridge overnight (if frozen), then gently warm on the stovetop or in the microwave, stirring occasionally to ensure even heating. If the sauce has thickened, add a splash of coconut milk or water to loosen it up and restore creaminess.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works fine, but keep in mind it may turn out a bit less juicy than thighs. Cut breasts into equally sized chunks and keep an eye on the cook time, as they may finish a little faster.

How spicy is this Slow Cooker Chicken Satay?

As written, the heat is pretty moderate. The red curry paste and optional pepper flakes add a gentle warmth, but you can easily adjust up or down. Leave out the pepper flakes for a milder dish or add more if you like things fiery!

Is this recipe gluten-free?

Yes! As long as you use a certified gluten-free soy sauce or tamari, this Slow Cooker Chicken Satay is perfect for gluten-free diets. Always double check your ingredient labels just to be safe.

Can I prep this ahead of time?

Definitely. Mix the sauce and chop the chicken the day before. Store both separately in the fridge, then assemble and start cooking in your slow cooker whenever you’re ready. It’s an ideal meal prep solution!

What’s the best way to thicken the sauce?

If you prefer an ultra-thick satay sauce, take the lid off your slow cooker during the last 15-20 minutes to let some liquid evaporate, or stir in a slurry of cornstarch and water to reach your perfect consistency.

Final Thoughts

If you’ve ever wanted to bring the flavors of your favorite Thai takeout to your own table with almost zero fuss, Slow Cooker Chicken Satay is the recipe to try next. All it takes is a handful of ingredients, a bit of patience, and your slow cooker. I have a feeling it’ll become a permanent part of your dinner rotation—happy cooking!

Slow Cooker Chicken Satay Recipe

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4.9 from 20 reviews

Author: admin
Total Time: 6 hours 10 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Slow Cooker Chicken Satay recipe is a delicious and easy way to enjoy Thai-inspired flavors at home. Tender chunks of chicken are cooked in a creamy peanut sauce with hints of coconut, soy sauce, and curry. Perfect for a simple weeknight dinner or entertaining guests.

Ingredients

Scale

For the Chicken Satay:

2 pounds boneless skinless chicken thighs, cut into large chunks
1 cup canned coconut milk
1/2 cup creamy peanut butter
1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons freshly squeezed lime juice
2 tablespoons red curry paste
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/2 teaspoon crushed red pepper flakes (optional)

For Garnish:

Chopped fresh cilantro
Chopped peanuts

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Instructions

In a medium bowl, prepare the sauce: Whisk together coconut milk, peanut butter, soy sauce, brown sugar, lime juice, red curry paste, minced garlic, grated ginger, and crushed red pepper flakes until smooth.
Cook the chicken: Place chicken chunks in the slow cooker and pour the sauce over them, stirring to coat. Cook on low for 5-6 hours or high for 2-3 hours until chicken is tender.
Shred and combine: Remove chicken, shred or leave in chunks. Stir the sauce until smooth, then mix chicken back in to coat.
Serve: Garnish with cilantro and peanuts. Serve hot over rice or with naan bread.