Slow Cooker Chicken Satay Recipe

Here’s a flavorful and easy recipe for Slow Cooker Chicken Satay, complete with a rich peanut sauce:

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Slow Cooker Chicken Satay

Ingredients

For the Chicken:

• 2 lbs boneless, skinless chicken thighs or breasts
• 1/2 cup coconut milk
• 1/4 cup soy sauce (low sodium)
• 2 tbsp brown sugar or honey
• 2 tbsp lime juice
• 2 cloves garlic, minced
• 1 tsp ground ginger (or 1 tbsp freshly grated ginger)
• 1 tsp turmeric powder
• 1/2 tsp ground coriander
• 1/2 tsp chili powder or cayenne pepper (optional, for heat)

For the Peanut Sauce:

• 1/2 cup creamy peanut butter
• 1/4 cup coconut milk
• 2 tbsp soy sauce
• 1 tbsp rice vinegar or lime juice
• 1 tbsp honey
• 1 clove garlic, minced
• 1/2 tsp sriracha or chili sauce (optional)
• 2–3 tbsp water (to thin the sauce, if needed)

For Serving:

• Cooked jasmine rice or coconut rice
• Steamed or roasted vegetables (e.g., broccoli, snap peas, carrots)
• Chopped peanuts and fresh cilantro for garnish
• Lime wedges

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Instructions

1. Prepare the Chicken:
   • In a small bowl, whisk together coconut milk, soy sauce, brown sugar, lime juice, garlic, ginger, turmeric, coriander, and chili powder.
   • Place the chicken in the slow cooker and pour the marinade over it, ensuring all pieces are coated.
2. Cook the Chicken:
   • Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is tender and easily shredded.
3. Make the Peanut Sauce:
   • In a small saucepan over medium heat, whisk together peanut butter, coconut milk, soy sauce, rice vinegar, honey, garlic, and sriracha.
   • Heat gently until smooth and creamy, adding water a tablespoon at a time to reach your desired consistency. Remove from heat and set aside.
4. Shred or Slice the Chicken:
   • Once cooked, remove the chicken from the slow cooker. You can shred it with two forks or slice it into chunks, depending on your preference.
5. Assemble the Dish:
   • Serve the chicken over jasmine rice or coconut rice.
   • Drizzle with the peanut sauce and garnish with chopped peanuts, cilantro, and lime wedges.
   • Add steamed or roasted vegetables on the side for a complete meal.

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Tips

• For a grilled flavor: After cooking, broil the chicken in the oven for 3–5 minutes to add a slightly charred texture.
• Make it lighter: Use light coconut milk or swap for almond milk in the sauce.
• Vegetarian option: Use tofu or chickpeas instead of chicken, and reduce the cooking time to 2–3 hours on low.
• Leftovers: The chicken and sauce freeze well. Store in airtight containers for up to 3 months.

This slow cooker chicken satay is rich, creamy, and perfect for a flavorful dinner with minimal effort!