Here’s a warm, rich, and flavor-packed recipe for Slow Cooker Satay Chicken — tender chicken simmered in a creamy, savory peanut sauce with hints of garlic, ginger, and spice. It’s comforting, easy, and perfect served over rice or noodles.
🥘 Slow Cooker Satay Chicken
🕒 Prep Time: 10 minutes
⏱️ Cook Time: 4–6 hours (Low) or 2–3 hours (High)
🍽️ Serves: 4–6
🧾 Ingredients:
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2 lbs boneless, skinless chicken thighs (or breasts), cut into chunks
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1 cup coconut milk (full-fat for creaminess)
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½ cup creamy peanut butter
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2 tbsp soy sauce
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1 tbsp brown sugar or honey
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1 tbsp red curry paste (or more for heat)
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2 tsp grated fresh ginger
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2 cloves garlic, minced
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1 tbsp lime juice
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Optional: 1 tsp fish sauce for added depth
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Optional: ½ tsp chili flakes or sriracha for spice
👩🍳 Instructions:
1. Make the Sauce:
In a bowl, whisk together:
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Coconut milk
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Peanut butter
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Soy sauce
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Brown sugar
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Red curry paste
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Ginger
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Garlic
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Lime juice
(And any optional ingredients like fish sauce or chili flakes.)
2. Add to Slow Cooker:
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Place chicken in the slow cooker.
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Pour sauce over the chicken and stir to coat evenly.
3. Cook:
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Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until chicken is tender and easily shredded or sliced.
4. Finish & Serve:
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Stir the sauce well before serving. If it’s too thick, thin with a splash of warm water or coconut milk.
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Garnish with chopped peanuts, fresh cilantro, and lime wedges.
🍚 Serving Suggestions:
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Over steamed jasmine rice or noodles
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With steamed veggies like broccoli, bok choy, or snow peas
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In wraps, pitas, or over salad for a lighter twist
📝 Tips:
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Use natural peanut butter for a deeper, less sweet flavor
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Add chopped bell peppers or onions during the last hour for more texture
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Store leftovers in the fridge for up to 3 days — it tastes even better the next day!
Would you like a spicy version, or to adapt it for the Instant Pot or stovetop?