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Easy Slow Cooker Satay Chicken with Coconut Milk Recipe

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4.2 from 55 reviews

  • Author: Sara
  • Total Time: 3 hours 10 minutes
  • Yield: 6 servings
  • Diet: Halal

Description

This Easy Slow Cooker Satay Chicken recipe combines tender chicken thighs simmered in a rich and creamy peanut satay sauce made with coconut milk, Thai red curry paste, and lime juice. Perfectly cooked in the slow cooker for hands-off convenience, then optionally broiled to achieve a caramelized finish. Serve with extra sauce for dipping and garnished with fresh cilantro, lime slices, and peanuts for a flavorful and satisfying meal.

Ingredients

Chicken

  • 2 pounds boneless skinless chicken thighs (or boneless skinless breasts)
  • ½ teaspoon kosher salt

Satay Sauce

  • ⅓ cup peanut butter
  • ⅓ cup canned coconut milk
  • 1-2 tablespoons Thai red curry paste
  • 1 tablespoon light brown sugar
  • 1 tablespoon fresh lime juice
  • 1 tablespoon fish sauce

Garnish (optional)

  • Cilantro
  • Fresh lime slices
  • Peanuts

Instructions

  1. Prepare the chicken: Add the chicken thighs to a 6-quart slow cooker and sprinkle them evenly with kosher salt to season.
  2. Make the satay sauce: In a medium bowl, whisk together peanut butter, coconut milk, Thai red curry paste, light brown sugar, fresh lime juice, and fish sauce until the mixture is very smooth and well combined.
  3. Coat and cook: Pour one-third of the satay sauce over the chicken, tossing gently to coat all pieces. Cover the slow cooker and cook on high heat for 2 to 3 hours or on low heat for 4 to 5 hours, until the chicken is fully cooked and tender but still holding its shape.
  4. Drain and recoat: Once cooked, uncover the slow cooker and carefully drain any excess cooking liquid. Pour half of the remaining satay sauce over the chicken and toss it gently to coat thoroughly.
  5. Optional broiling step: For a caramelized finish, place the coated chicken on a broiler-safe pan or baking sheet. Broil under high heat for 3 to 5 minutes until browned, then flip the chicken pieces and broil for another 2 to 3 minutes. Watch closely to prevent burning since the sugar in the sauce browns quickly.
  6. Serve: Serve the chicken with the remaining satay sauce on the side as a dipping sauce. Garnish with fresh cilantro, lime slices, and peanuts if desired for added flavor and texture.

Notes

  • Use boneless skinless chicken thighs for more tender and juicy results, but chicken breasts can be substituted.
  • The broiling step is optional but adds a nice caramelized texture and flavor.
  • Adjust the amount of Thai red curry paste to your preferred spice level; start with 1 tablespoon for mild heat, add up to 2 tablespoons for more spice.
  • Make sure to monitor the chicken closely while broiling to avoid burning due to sugar caramelization.
  • Leftover satay sauce makes a great dipping sauce or marinade for other dishes.
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Thai

Find it online: https://saraflavors.com/easy-slow-cooker-satay-chicken-with-coconut-milk-recipe/