Ingredients
– 2 lb (≈ 900 g) boneless, skinless chicken thighs or breasts
– ½ tsp kosher salt
– ⅓ cup (≈ 80 ml) unsweetened creamy peanut butter (or almond butter for a peanut‑free version)
– ⅓ cup (≈ 80 ml) canned coconut milk (full‑fat or light)
– 1‑2 tbsp Thai-style red curry paste, adjusted to your preferred heat level
– 1 tbsp light brown sugar (or regular sugar)
– 1 tbsp fresh lime juice
– 1 tbsp fish sauce (or soy sauce/tamari as a non‑fish alternative)
– 2 lb firm tofu or tempeh (vegan substitute)
– soy sauce (alternative to fish sauce)
– tamari (gluten‑free alternative)
– ¼ cup peanut butter (low‑calorie version)
– chicken breasts (low‑calorie option)
Instructions
First Step: Gather and Prep Your Ingredients Start by collecting all your ingredients to make the process smooth. Measure out 2 lb of boneless, skinless chicken thighs or breasts and sprinkle them with ½ tsp of kosher salt. This step ensures the chicken absorbs flavors evenly when cooking in the slow cooker, setting the foundation for a great slow cooker chicken satay.
Second Step: Make the Satay Sauce In a medium bowl, whisk together ⅓ cup of unsweetened creamy peanut butter, ⅓ cup of canned coconut milk, 1-2 tbsp of Thai-style red curry paste, 1 tbsp of light brown sugar, 1 tbsp of fresh lime juice, and 1 tbsp of fish sauce until it’s smooth. If you’re adapting for dietary needs, swap fish sauce for soy sauce here. This mixture forms the heart of your how to make chicken satay in a slow cooker recipe, creating that signature creamy sauce.
Third Step: Add Chicken to the Slow Cooker Place the salted chicken into a 6-quart slow cooker. Pour one-third of the satay sauce over the chicken, saving the rest for later to keep flavors fresh. Cover the slow cooker and set it to High for 2-3 hours or Low for 4-5 hours, allowing the chicken to become tender while maintaining its structure in this slow cooker satay chicken process.
Fourth Step: Check and Finish Cooking Once the cooking time is up, uncover the slow cooker and drain any excess liquid carefully. Add half of the reserved sauce to the chicken and toss it gently to coat every piece evenly. If you want extra caramelization, transfer the chicken to a broiler-safe pan and broil for 3-5 minutes, then flip and broil for another 2-3 minutes, enhancing the texture of your coconut milk chicken slow cooker dish.
Final Step: Serve and Enjoy Serve the chicken right away with the remaining satay sauce on the side, garnished with chopped cilantro, lime wedges, and roasted peanuts if you like. This slow cooker chicken recipe takes about 3 hours and 5 minutes total, including just 5 minutes of prep, making it perfect for busy schedules. Pair it with sides like rice for a complete meal that suits various dietary preferences.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌶️ Cook the chicken with only a third of the sauce; adding fresh sauce after cooking keeps the flavor bright.
🔥 A quick broil at the end mimics the grilled satay finish and adds caramelized notes.
🐔 Thighs stay juicier; if using breasts, add an extra hour of cooking time for tenderness.
- Prep Time: 5 minutes
- Cook Time: 3 hours (on High)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Thai
- Diet: Omnivore
Nutrition
- Serving Size: 1/6 of the recipe (approx 150 g chicken)
- Calories: 308
- Sugar: 4 g
- Sodium: 528 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Trans Fat: 0.03 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 144 mg