Description
This Easy Slow Cooker Satay Chicken is full of rich, creamy flavor from peanut butter and coconut milk, with just the right kick of spice. It’s a fuss-free, set-it-and-forget-it meal perfect for busy weeknights. Serve it over rice or noodles with fresh veggies for a comforting and satisfying dinner.
Ingredients
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2 lbs boneless, skinless chicken thighs (or breasts)
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1 can (13.5 oz) coconut milk
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1/2 cup creamy peanut butter
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2 tbsp soy sauce
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2 tbsp brown sugar
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2 tbsp red curry paste
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1 tbsp fresh lime juice
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2 garlic cloves, minced
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1 tsp grated ginger
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1/2 tsp chili flakes (optional, for heat)
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Salt and pepper, to taste
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Chopped peanuts and fresh cilantro, for garnish
Instructions
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Place chicken in the bottom of your slow cooker.
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In a medium bowl, whisk together coconut milk, peanut butter, soy sauce, brown sugar, red curry paste, lime juice, garlic, ginger, and chili flakes until smooth.
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Pour the sauce over the chicken, making sure it’s well coated.
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Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and easily shredded.
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Once cooked, shred the chicken directly in the slow cooker or leave it whole if preferred.
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Stir the sauce to mix well. Season with salt and pepper to taste.
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Serve over steamed rice or noodles. Garnish with chopped peanuts and fresh cilantro.
Notes
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Chicken thighs work best for juicier, more tender results.
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You can add veggies like bell peppers or snap peas in the last hour of cooking.
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Adjust the red curry paste and chili flakes to suit your spice preference.
Nutrition
- Serving Size: 1 portion (approx. 1/6 of recipe)
- Calories: 460
- Sugar: 6g
- Sodium: 590mg
- Fat: 31g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 130mg