Slow Cooker Chicken Satay

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This Thai-inspired slow cooker chicken satay recipe comes together easily in the Crock-Pot and is full of rich, creamy, peanut curry flavors.

Let your slow cooker do the work and come home tonight to this cozy, creamy, comforting chicken satay. ♡

Tender chicken and colorful veggies will simmer while you’re away in a rich Thai-inspired peanut sauce, seasoned with a sweet and savory blend of red curry paste, velvety coconut milk and peanut butter. Then once you arrive home, just shred the chicken, stir in your greens and finish the sauce. And the most delicious bowl of chicken and veggies will be enjoy within minutes. Who’s in?!?

Here in our house, we love serving this chicken satay over rice, but it would also be delicious over any of your favorite noodles or grains. Of course, you’re more than welcome to sub in a different type of main protein (pork, beef, shrimp, salmon) or veggies if you’d like. And while I’m a big fan of the “set it and forget” option for making this recipe in the Crock-Pot, I’ve also included instructions below for making this recipe in the Instant Pot or on the stovetop too — whichever you prefer!

This recipe is one of those classics that’s low on prep time and big on rich, aromatic, irresistible flavors. You’re going to love it!

Slow Cooker Chicken Satay Ingredients

Here are a few notes about the slow cooker chicken satay ingredients that you will need to make this recipe:

• Chicken thighs: I prefer to use boneless skinless chicken thighs for this recipe, which stay juicy and tender while slow cooking and absorb the flavors of the satay sauce.
• Veggies: I used a combination of red bell peppers, carrots, onion, garlic and spinach, which add colorful layers of sweet and savory flavor to the chicken. But feel free to use whatever curry-friendly veggies and greens you love best (more suggestions in the notes below).
• Chicken stock: Chicken stock serves as the flavorful base for the broth, adding an extra layer of savory flavor to the dish.
• Thai red curry paste: Thai red curry paste (this is my favorite brand) is an essential ingredient here, adding its signature bold blend of chiles, lemongrass and spices to the sauce. Different brands can vary significantly with heat levels, so please add to taste! 
• Peanut butter: Peanut butter gives satay its signature creamy, nutty, savory-sweet flavor. I used natural creamy peanut butter here, but traditional peanut butter works just fine too. Feel free to add more to taste, especially if you prefer a really peanut-y satay.
• Coconut milk: Full-fat coconut milk adds rich flavor and a creamy texture to the sauce, balancing out the savory elements in the curry. As noted below, be sure to add the coconut milk after slow cooking so that its creamy texture is preserved.
• Soy sauce: Soy sauce adds extra umami flavor to the sauce and can be used to adjust the saltiness as well.
• Honey: I used honey to sweeten the sauce, since it’s what I most commonly keep on hand. But you’re welcome to use palm sugar, which is a much more traditional sweetener for satay, or any other type of sugar or sweetener that you prefer.
• Lime juice: I recommend finishing the sauce with a generous squeeze of fresh lime juice, whose zesty acidity brightens up each bite and cuts through the richness of the sauce.
• Toppings: I recommend topping each serving with lots of chopped fresh cilantro and a sprinkling of crunchy finely-chopped peanuts. If you happen to have fresh mint or Thai basil on hand, those would be delicious here too!
• Rice or noodles: Finally, I recommend serving this chicken satay over rice (white or brown) or your choice of noodles (any kind).

Recipe Tips

Detailed recipe instructions are included in the post below, but here are a few additional tips to keep in mind when making this chicken satay:

• Arrange veggies on top of chicken. Since the chicken takes longer to slow cook than the veggies, I recommend sprinkling the bell peppers and carrots on top of the chicken in the slow cooker. That way they will not overcook and fall apart when tossed with the sauce. (Although if they do fall apart, they’ll still be delicious!)
• Add coconut milk after slow cooking. Coconut milk can separate and curdle when cooked for too long over high heat, so I’ve found its best to slow cook the chicken in a small amount of broth and then stir in the coconut milk just before serving. This way it’s rich and creamy texture is preserved.
• (Optional) Add a cornstarch slurry to thicken. The broth here is still somewhat thin once it is finished, which I don’t mind served with rice or noodles. But if you prefer an even thicker broth, just stir in a tablespoon or two of cornstarch slurry (equal parts cold water and cornstarch whisked together) and add it to the simmering broth until it reaches your desired thickness.

Recipe Variations

Here are a few more fun twists that you’re welcome to try with this chicken satay recipe:

• Use a different protein. Use pork (pork shoulder or pork loin), beef (chuck roast or stew meat), or extra-firm tofu in place of chicken. Or you can use seafood such as salmon bites or shrimp, in which case I would recommend the stovetop version of this recipe, since they only need a few minutes to cook.
• Use different veggies. Use different curry-friendly veggies, such as asparagus, broccolini, cauliflower, green beans, mushrooms, snap peas, sweet potatoes and/or zucchini. Just keep in mind that different veggies all have different cooking times.
• Use almond or sunflower butter. If you are unable to eat peanuts, feel free to make this recipe using almond butter or sunflower butter (and sprinkle on chopped almonds or sunflower seeds as a topping).
• Add additional flavor boosters. I’ve tried to keep the ingredients as minimal as possible here, but there are lots of other seasoning ingredients that would taste great here, such as a splash of fish sauce, Thai bird chiles (if you like heat), a dash of sesame oil, etc.
• Make it in the Instant Pot or on the stovetop. See alternative cooking instructions at the very bottom of the recipe card below.

More Thai-Inspired Chicken Recipes

Looking for more Thai-inspired recipes to try? Here are a few of our favorites:

• Pad Thai
• Thai Basil Chicken
• Thai Chicken Curry
• Tom Kha Gai (Coconut Chicken Soup)

Slow Cooker Chicken Satay

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

• Author: Ali
• Prep Time: 30 mins
• Cook Time: 3 hours
• Total Time: 3 hours 30 mins
• Yield: 4 to 6 servings 1x

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Description

This Thai-inspired slow cooker chicken satay recipe comes together easily in the Crock-Pot and is full of rich, creamy, peanut curry flavors.

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Ingredients

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• 1 small white onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup chicken stock
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons honey
• 2 tablespoons Thai red curry paste
• 2 pounds boneless skinless chicken thighs
• 1 large red bell pepper, sliced
• 1 large carrot, sliced into half-moons
• 1 (15-ounce) can unsweetened coconut milk
• 1/3 cup creamy peanut butter
• 2 tablespoons fresh lime juice
• 2 large handfuls fresh baby spinach
• rice or noodles, for serving
• toppings: chopped fresh cilantro and mint, finely-chopped peanuts, lime wedges

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Instructions

1. Slow cook. Add the onion, garlic, chicken stock, soy sauce, honey, and red curry paste to the bowl of a slow cooker and briefly stir to combine. Arrange the chicken thighs on top of the mixture in an even layer, then sprinkle the bell pepper and carrots evenly on top of the chicken. Cover and slow cook until the chicken is cooked through and shreds easily, about 3-4 hours on high or  6-7 hours on low.
2. Shred the chicken. Transfer the chicken to a separate plate and use two forks to shred it evenly into bite-sized pieces.
3. Finish the sauce. Add the coconut milk, peanut butter and lime juice to the bowl of the slow cooker and stir to combine. Add in the spinach and shredded chicken and gently toss the mixture until the spinach begins to wilt. Taste and season with additional soy sauce, peanut butter and/or lime juice if needed.
4. Serve. Serve warm over rice or noodles, garnished with your favorite toppings, and enjoy!

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Equipment

Coconut Milk

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Crock-Pot (6 Quart)

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Thai Red Curry Paste

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Notes

Instant Pot (pressure cooker) instructions. Add the onion, garlic, chicken stock, soy sauce, honey, and red curry paste to the bowl of an Instant Pot and briefly stir to combine. Arrange the chicken thighs on top of the mixture in an even layer, then sprinkle the bell pepper and carrots evenly on top of the chicken. Cover and pressure cook for 12 minutes, followed by a quick release. Continue with steps 2-4 as written above.

Stovetop instructions. Dice the chicken into bite-sized pieces. Heat 1 tablespoon oil in a large stockpot over medium-high heat. Add half of the chicken and sauté, stirring occasionally, until browned. Transfer the cooked chicken to a clean plate and set aside. Repeat with 1 tablespoon oil and the remaining chicken, then set the cooked chicken aside. Add 1 tablespoon of oil along with the onion and carrots and sauté for 5 minutes, stirring occasionally. Add the bell pepper and garlic and sauté for 2 minutes, stirring occasionally. Add the chicken stock, soy sauce, honey, red curry paste, cooked chicken and stir to combine. Continue cooking until the sauce reaches a simmer. Add in the coconut milk, peanut butter, lime juice, spinach and gently stir until the spinach has wilted. Taste and season with additional soy sauce, peanut butter and/or lime juice if needed. Serve warm over rice or noodles, garnished with your favorite toppings, and enjoy!

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