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Slow Cooker Chicken Satay

Slow Cooker Chicken Satay

With this Slow Cooker Chicken Satay simmering away, your kitchen will be filled with the irresistible aroma of peanut curry.

  • Total Time: 18 minute
  • Yield: 6 1x

Ingredients

Scale
  • 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
  • ⅓ cup creamy peanut butter
  • 2 tablespoons fresh lime juice
  • 2 large handfuls fresh baby spinach
  • Rice or noodles, for serving
  • Toppings: chopped fresh cilantro, mint, finely chopped peanuts, lime wedges

Instructions

  1. Slow Cook the Base: Add onion, garlic, chicken stock, soy sauce, honey, and red curry paste into the slow cooker. Stir lightly. Place chicken thighs on top in an even layer. Sprinkle bell pepper and carrot slices over the chicken. Cover and cook for 3–4 hours on high or 6–7 hours on low.

  2. Shred the Chicken: Once cooked, transfer the chicken thighs to a plate. Use two forks to shred them into bite-sized pieces.

  3. Finish the Sauce: Stir coconut milk, peanut butter, and lime juice into the slow cooker. Mix well until creamy. Add spinach and shredded chicken back in. Toss gently until spinach wilts and chicken is fully coated.

  4. Taste and Adjust: Sample the sauce and adjust seasoning with extra soy sauce, lime juice, or peanut butter if desired.

  5. Serve Warm: Ladle over rice or noodles. Garnish with cilantro, mint, chopped peanuts, and lime wedges.

  • Author: Sanji
  • Prep Time: 15 minutes
  • Cook Time: 6 hours on low or 3 hours on high