Description
This Easy Slow Cooker Satay Chicken is a creamy, flavorful dish made with tender chicken simmered in a rich peanut sauce with coconut milk, garlic, and a touch of spice. It’s perfect served over rice, noodles, or wrapped in lettuce for a low-carb option. A fuss-free way to enjoy takeout-style satay at home!
Ingredients
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2 lbs boneless, skinless chicken thighs (or breasts), cut into large chunks
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1 cup canned coconut milk (full-fat for best flavor)
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1/2 cup creamy peanut butter
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1/4 cup low-sodium soy sauce
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2 tbsp brown sugar (or honey)
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2 tbsp lime juice
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2 cloves garlic, minced
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1 tsp grated fresh ginger (or 1/2 tsp ground ginger)
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1 tsp curry powder
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1/4 tsp crushed red pepper flakes (optional, for heat)
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Salt and pepper to taste
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Optional toppings: chopped peanuts, fresh cilantro, lime wedges
Instructions
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In a medium bowl, whisk together coconut milk, peanut butter, soy sauce, brown sugar, lime juice, garlic, ginger, curry powder, red pepper flakes, and a pinch of salt and pepper.
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Place chicken in the slow cooker and pour the sauce over the top. Stir to coat the chicken evenly.
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Cover and cook on low for 5–6 hours or high for 2.5–3.5 hours, until chicken is tender.
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Shred or slice the chicken in the slow cooker and stir to coat in the sauce.
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Serve over rice or noodles and top with chopped peanuts, cilantro, and a squeeze of lime.
Notes
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For a thicker sauce, remove the lid and let cook on high for the last 20–30 minutes, or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
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Swap chicken for tofu or shrimp for a different protein.
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Want extra veggies? Add bell peppers or shredded carrots in the last hour of cooking.