If you’re craving something richly flavorful but wonderfully easy, let me introduce you to my Easy Slow Cooker Satay Chicken with Coconut Milk Recipe. This dish is one of my absolute favorites because it delivers that creamy, nutty satay sauce with minimal effort – seriously, just toss everything in the slow cooker. You’ll find that the tender chicken soaks up every bit of the coconut and curry goodness. Trust me, once you try it, this recipe will become your go-to weeknight dinner or meal prep superstar.

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Why You’ll Love This Recipe

Unbeatable Flavor: The combination of peanut butter, coconut milk, and Thai red curry paste creates a deeply satisfying satay sauce that’s creamy and aromatic.
Effortless Cooking: Just toss everything into your slow cooker and let it work its magic—no constant stirring or monitoring needed.
Versatile & Family Friendly: This recipe is a hit with all ages and can easily adapt to what you have on hand.
Great for Meal Prep: It keeps beautifully and even tastes better the next day, making your weekday lunches stress-free.

A white plate holds a stack of browned patties arranged in two layers, each patty drizzled with a smooth orange sauce. Over the top, small chopped peanuts and green cilantro leaves are scattered for texture and color. A silver fork rests partially under the patties on the right side of the plate. Next to the plate, on a white marbled surface, sits a wooden bowl filled with thick orange sauce and a spoon inside it. Nearby, there are two lime halves showing their bright green and juicy inside. On the lower left, a white bowl contains lime wedges, and next to it is a smaller white bowl filled with crushed peanuts. Fresh cilantro leaves and stems are scattered around on the surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

All the ingredients in this Easy Slow Cooker Satay Chicken with Coconut Milk Recipe come together so nicely to build layers of flavor. I recommend picking creamy peanut butter and full-fat coconut milk for the richest results, and the Thai red curry paste is where the magic begins — you can adjust this to control how spicy your dish gets.

Boneless skinless chicken thighs: I prefer thighs because they stay juicy and tender during slow cooking, but breasts work fine too if that’s what you have.
Kosher salt: Just a sprinkle to bring out the flavors in the chicken.
Peanut butter: Creamy is best here; it melts smoothly into the sauce and gives that signature nutty taste.
Canned coconut milk: Use full-fat for richness, which balances the heat and tang from other ingredients.
Thai red curry paste: This packs a punch and gives the dish its authentic Southeast Asian vibe — adjust the amount if you like it mild or spicy.
Light brown sugar: Adds just the right amount of sweetness to balance the savory and spicy notes.
Fresh lime juice: Brightens the whole dish with a zesty lift.
Fish sauce: This is the umami secret weapon — it deepens the flavor without tasting fishy when used in the right amount.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this recipe my own depending on what’s in season or what flavors my family is craving. Don’t hesitate to tweak the spice level, swap proteins, or add vegetables right into the slow cooker for an all-in-one meal.

Spicy Boost: When I want extra heat, I add a splash of sriracha or more red curry paste to the satay sauce—just be sure to taste as you go!
Veggie Versions: My family sometimes loves adding bell peppers, snap peas, or even shredded carrot for crunch and color.
Protein Swaps: Try using pork tenderloin or firm tofu instead of chicken for a delicious twist.
Nut-Free Alternative: Substitute peanut butter with sunflower seed butter if you’re avoiding nuts, and omit the peanuts garnish.

How to Make Easy Slow Cooker Satay Chicken with Coconut Milk Recipe

Step 1: Prep and Salt the Chicken

Start by placing your chicken thighs into a 6-quart slow cooker—this size works perfectly to avoid overcrowding. Sprinkle the kosher salt evenly over the chicken, then gently toss or press the salt in so every piece has a light coating. This step enhances the chicken’s natural flavor and helps the meat retain moisture.

Step 2: Whisk Together the Satay Sauce

In a medium bowl, whisk the peanut butter, coconut milk, Thai red curry paste, brown sugar, fresh lime juice, and fish sauce until you get a smooth, luscious sauce. The trick I discovered is getting the sauce really smooth before adding — no lumps makes for a silky final dish!

Step 3: Coat Chicken and Start Slow Cooking

Pour about a third of your satay sauce over the chicken in the slow cooker, tossing gently to coat every piece. Don’t worry about perfect coverage—some sauce will soak in during cooking, and we’ll add more later. Cover and cook on high for 2-3 hours or low for 4-5 hours, depending on your schedule. The goal is tender, juicy chicken that’s cooked through but still holds its shape.

Step 4: Drain, Sauce, and Broil for Extra Flavor

Once the chicken is cooked and beautifully tender, carefully drain excess cooking liquid (I usually keep a little for moistening if needed). Then toss the chicken with half of the remaining satay sauce—this gives every bite an extra punch of flavor. If you want to step it up, place the chicken on a broiler-safe pan and broil for 3-5 minutes per side to get that irresistible golden caramelization. Just watch closely because the sugar in the sauce can burn quickly!

Step 5: Serve and Enjoy

Serve your satay chicken hot with the last of the satay sauce on the side for dipping. It’s perfect over steamed rice or noodles, with fresh cilantro, lime slices, and chopped roasted peanuts to sprinkle over the top. The fresh herbs and bright lime cut beautifully through the creamy sauce.

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Pro Tips for Making Easy Slow Cooker Satay Chicken with Coconut Milk Recipe

Use Thighs for Juiciness: Chicken thighs hold up better and stay moist in slow cooking — breasts can dry out if overcooked.
Smooth Sauce is Key: Whisk your satay sauce until perfectly smooth to avoid any peanut clumps in the final dish.
Don’t Skip the Broiler: That quick broil at the end adds irresistible caramelized edges that make a big flavor difference.
Adjust Spiciness Carefully: Start with less curry paste if you’re sensitive to heat—you can always add more sauce or chili later.

How to Serve Easy Slow Cooker Satay Chicken with Coconut Milk Recipe

An oval white dish holds eight browned chicken pieces covered with an orange sauce, topped with green cilantro leaves and scattered chopped peanuts. To the top right of the dish, a small wooden bowl contains more orange sauce with a spoon inside. Below the dish, a small white bowl holds lime wedges, and another small white bowl near it contains chopped peanuts. Fresh cilantro sprigs and halved limes are placed on the white marbled surface around the dish. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always go for a handful of chopped fresh cilantro, some extra lime wedges for squeezing, and crushed roasted peanuts sprinkled over the top. The herbs add freshness, the lime cuts the richness, and the peanuts give a little crunch that’s just divine.

Side Dishes

Because this satay chicken is so flavorful and saucy, I love serving it alongside simple steamed jasmine rice or fluffy coconut rice. Noodles also work beautifully—try rice noodles or soba tossed with a little sesame oil. For a low-carb option, cauliflower rice is a great bed for this saucy chicken.

Creative Ways to Present

For special dinners, I’ve served the satay chicken in individual lettuce cups topped with crunchy slaw and fresh herbs — it’s a fun way to make the meal interactive and adds a fresh crunch. Another fun idea is plating over coconut rice with edible flowers and extra lime zest for a colorful presentation that impresses guests.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers to airtight containers and keep them in the fridge for up to 4 days. The flavors deepen overnight, so it actually tastes even better the next day. Just be sure to store the sauce and chicken together so it stays nice and moist.

Freezing

This recipe freezes really well! After cooking, let it cool completely, then package in freezer-safe containers or bags. It keeps for about 3 months. When you’re ready, thaw overnight in the fridge and reheat gently on the stove or in the microwave.

Reheating

I recommend reheating satay chicken in a skillet over low heat, adding a splash of water or broth to loosen the sauce if it has thickened. This helps keep the chicken moist and prevents the sauce from drying out. Reheating in the microwave works too, but stirring occasionally is key.

FAQs

Can I use chicken breasts instead of thighs for this slow cooker satay chicken recipe?

Absolutely! Chicken breasts can be used for a leaner option, but keep in mind they may dry out if cooked too long in the slow cooker. I recommend checking earlier—around 2 to 3 hours on low or high—and avoiding overcooking to keep them tender and juicy.
Is it possible to make this recipe spicier or milder?

Yes! Adjust the amount of Thai red curry paste based on your heat preference. For milder flavors, start with 1 tablespoon or less and for extra kick, add more or a dash of chili flakes or sriracha. Always taste as you go because the curry paste potency varies by brand.
Can I cook this satay chicken on the stovetop instead of a slow cooker?

Yes, you can! Sear the chicken in a skillet, then simmer the satay sauce ingredients together and cook the chicken in the sauce on low heat until tender. It won’t be quite as hands-off as the slow cooker method, but still delicious.
What can I serve with this slow cooker satay chicken?

Steamed jasmine rice or coconut rice is classic, but you can also serve it with rice noodles, sautéed veggies, or even in lettuce wraps for a fresher option. Don’t forget the garnishes like fresh cilantro, lime wedges, and crushed peanuts for the best flavor contrast.
How do I store leftovers and reheat without drying them out?

Store leftovers in an airtight container with the sauce and keep refrigerated for up to 4 days. When reheating, warm gently on the stove with a splash of water or broth to keep the sauce smooth and the chicken moist. Avoid high heat to prevent drying out.

Final Thoughts

I absolutely love how this Easy Slow Cooker Satay Chicken with Coconut Milk Recipe manages to be both deeply flavorful and incredibly simple. When I first tried it, I was amazed at how rich and velvety the sauce was with so little fuss. It’s become one of those dishes that I make when I want a comforting dinner without spending hours in the kitchen. I hope you’ll give it a try—once you do, this slow cooker satay chicken is sure to become a quick favorite in your meal rotation too!

Easy Slow Cooker Satay Chicken with Coconut Milk Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 64 reviews

Author: Emily
Prep Time: 5 minutes
Cook Time: 180 minutes
Total Time: 185 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Slow Cooking
Cuisine: Thai

Print Recipe

Description

This Easy Slow Cooker Satay Chicken with Coconut Milk is a flavorful and tender Thai-inspired dish made with boneless chicken thighs simmered in a rich peanut and coconut sauce. It’s a convenient, hands-off recipe that combines creamy peanut butter, fragrant coconut milk, and spicy red curry paste, perfect for a comforting dinner or meal prep. The optional broiling step adds a delicious caramelized finish to the chicken.

Ingredients

Units Scale

Chicken

2 pounds boneless skinless chicken thighs (or boneless skinless breasts)
1/2 teaspoon kosher salt

Satay Sauce

1/3 cup peanut butter
1/3 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

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Instructions

Prepare Chicken: Add the chicken to a 6-quart slow cooker and sprinkle the kosher salt evenly over the chicken to coat it thoroughly.
Make 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 homogenous.
Cook Chicken: Pour one-third of the prepared satay sauce over the chicken in the slow cooker, tossing gently to coat all pieces evenly. Reserve the remaining sauce. Cover and cook on high for 2-3 hours or on low for 4-5 hours, until the chicken is fully cooked and very tender but still holding its shape.
Drain and Sauce: Once cooked, uncover the slow cooker and carefully drain off any cooking liquid. Return the chicken to the slow cooker and pour half of the remaining satay sauce over it, tossing gently to coat all the chicken pieces again.
Broil for Finish (Optional): For added flavor and texture, place the coated chicken on a broiler-safe pan or baking sheet. Broil under high heat for 3-5 minutes until the top is browned and caramelized, then flip each piece and broil for another 2-3 minutes to brown the other side. Watch carefully to prevent burning due to the sugar in the sauce.
Serve: Serve the chicken hot with the remaining satay sauce on the side for dipping. Garnish with fresh cilantro, lime slices, and chopped peanuts if desired for extra flavor and crunch.

Notes

This slow cooker satay chicken recipe is a simple adaptation of Thai peanut chicken that yields a rich, flavorful dish with minimal effort.
Using chicken thighs yields more tender and juicy results, but chicken breasts can be used if preferred.
The broiling step caramelizes the sauce adds a delicious finish but can be skipped if you want a softer texture.
The sauce makes great leftovers and can also be used as a dip for vegetables or skewers.
This recipe is ideal for meal prep as it keeps well in the fridge and reheats beautifully.

Nutrition

Serving Size: 1 serving (about 6 oz chicken with sauce)
Calories: 308 kcal
Sugar: 4 g
Sodium: 528 mg
Fat: 17 g
Saturated Fat: 6 g
Unsaturated Fat: 9 g
Trans Fat: 0.03 g
Carbohydrates: 6 g
Fiber: 1 g
Protein: 33 g
Cholesterol: 144 mg