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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

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

Instructions

  1. Prepare Chicken: Add the chicken to a 6-quart slow cooker and sprinkle the kosher salt evenly over the chicken to coat it thoroughly.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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