Slow Cooker Thai Chicken Satay Recipe

EasyThai Chicken Satay Recipeusing your slow cooker creates restaurant-quality flavors with minimal effort. Tender chicken in rich peanut sauce everyone will love!

👩‍🍳 Simply add all ingredients to yourslow cookerand let it work its magic while you handle other tasks throughout the day!

My 2 Best Tips For Making This Thai Chicken Satay Recipe

Coconut Choice:Always use unsweetened coconut milk to prevent the dish from becoming overly sweet and to maintain the proper savory-sweet balance.

Shredding Technique:Let the chicken rest for 5-10 minutes after cooking before shredding to allow juices to redistribute and prevent burning your hands. You can use 2 forks to pull apart the meat or a set of tongs if you like it in a bit bigger chunks.

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The combination of coconut milk, peanut butter, and red curry paste delivers traditional Thai satay taste without the hassle of grilling skewers. Same authentic taste but much easier to prep!

Flavoring Ideas I Love:

• Use the thick cream from the top of a chilled can of full-fat coconut milk for extra richness instead of regular coconut milk.

• Easily adjust the spice level by adding more or less sriracha and red curry paste to suityour family’s preferences.

How To Make Slow Cooker Satay Chicken

Step 1:Gather chicken thighs, coconut milk, peanut butter, soy sauce, red curry paste, salt, pepper, ginger, sriracha, and marjoram.

Step 2:Add all ingredients to slow cooker and stir until chicken is coated.

Step 3:Cook for 4 hours on high heat, or alternatively cook on low heat for 6-7 hours until chicken is tender and fully cooked.

Step 4:Shred chicken with two forks and serve over rice.

Recipe FAQs

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