Crock Pot Chicken Satay

This Crock Pot Chicken Satay is a creamy and flavorful recipe, which uses peanut butter and coconut milk. It’s a no-fuss take on the classic, ready in about 4 hours and 5 minutes.

Crock Pot Chicken Satay Ingredients

• 2 pounds boneless skinless chicken thighs, or boneless skinless breasts
• ½ teaspoon kosher salt

For the Satay Sauce

• ⅓ cup peanut butter
• ⅓ 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

How To Make Crock Pot Chicken Satay

1. Add chicken to slow cooker: Place the chicken in a 6‑quart crock pot and sprinkle with kosher salt to coat.
2. Mix the satay sauce: In a medium bowl, whisk together peanut butter, coconut milk, curry paste, brown sugar, lime juice, and fish sauce until smooth.
3. Coat chicken with sauce: Pour one‑third of the sauce over the chicken and toss gently. Set the remaining sauce aside.
4. Cook the chicken: Cover and cook on high for 2–3 hours or on low for 4–5 hours until chicken is cooked through and tender.
5. Drain and add more sauce: Drain the cooking liquid, then toss chicken with half of the remaining sauce.
6. Optional broil for extra flavor: Broil chicken on a baking sheet for 3–5 minutes per side until slightly browned, watching closely.
7. Serve with extra sauce: Serve chicken with remaining satay sauce on the side. Garnish with cilantro, lime slices, and peanuts if desired.

Recipe Tips

• Can I use chicken breasts instead of thighs? Yes. Add about 1 extra hour of cook time if using chicken breasts.
• How to adjust the spice level: Use 1 tablespoon curry paste for mild flavor or 2 tablespoons for spicier satay.
• What can I substitute for fish sauce? Use soy sauce or tamari if you prefer.
• How to make it ahead: Cook fully, refrigerate with sauce, and reheat in the slow cooker or oven.
• Serving suggestion: Pair with steamed rice or noodles for a complete meal.

What To Serve With Chicken Satay

This dish pairs well with light, fresh sides:

• Steamed jasmine rice
• Cucumber salad
• Garlic sautéed green beans
• Coconut rice
• Fresh lime wedges and chopped peanuts

How To Store Chicken Satay

Refrigerate: Store in an airtight container for up to 3 days. Reheat in the microwave or stovetop with extra sauce.
Freeze: Freeze cooled chicken in freezer‑safe bags for up to 2 months. Thaw overnight in the refrigerator before reheating.

Chicken Satay Nutrition Facts

• Calories: 308
• Protein: 33g
• Carbohydrates: 6g
• Fat: 17g
• Saturated Fat: 6g
• Sodium: 528mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make Crock Pot Chicken Satay ahead of time?
Yes, cook it completely and refrigerate. Reheat with extra sauce before serving.

Why is my chicken dry?
It may have overcooked. Use thighs instead of breasts for more moisture, and check doneness early.

Can I make this without peanut butter?
You can substitute almond butter or sunflower seed butter for a nut‑free version.

Is chicken satay traditionally served with rice?
Yes, it’s commonly served with jasmine or coconut rice and fresh vegetables.

Try More Recipes:

• Crock Pot Chicken Risotto With Mushrooms
• Crock Pot Chicken Pot Pie
• Crock Pot Chicken Ranch Potatoes