Can I use almond or cashew butter instead of peanut butter in slow cooker satay chicken?

Yes, almond butter is a great alternative and will give your satay sauce a rich, nutty flavor. Cashew butter can also be used, though it has a milder taste, so the other ingredients in the sauce may stand out more. Both options maintain the creamy texture needed for the sauce. Adjust seasoning as needed to balance the flavors when using these substitutes.

Is it safe to cook frozen chicken breasts in a slow cooker for this satay recipe?

Cooking frozen chicken breasts or thighs in a slow cooker can be done but requires longer cooking times to fully reach a safe internal temperature. If your slow cooker has a programmable setting that switches to warm mode after cooking, use it to avoid overcooking. Otherwise, thawing the chicken beforehand is recommended to ensure even cooking and the best texture.

Can I omit the red curry paste in the slow cooker satay chicken recipe?

Yes, the red curry paste can be left out if you prefer a milder sauce or don’t have it on hand. The result will be less spicy but still flavorful thanks to ingredients like garlic, ginger, and peanut butter. You may want to add a pinch of chili flakes or paprika for a subtle kick if desired.

Should I brown the chicken before putting it in the slow cooker?

Searing the chicken before slow cooking is recommended as it adds depth and richness to the dish through caramelization. While you can skip this step for convenience, browning the meat first enhances flavor and texture, making the final satay chicken more delicious.

Can I make the satay sauce ahead of time and store it?

Yes, you can prepare the satay sauce up to three days in advance and keep it refrigerated in an airtight container. This helps save time when cooking the dish later, and the flavors may even develop more fully. Just give the sauce a good stir before adding it to the slow cooker.

Slow Cooker Satay Chicken with Coconut Milk Recipe

Name: slow cooker satay chicken
Prep time: PT-486646H49M14S
Cook time: PT-486646H39M14S
Total time: PT-486646H39M14S
Cuisine: Thai
Ingredients: – 2 pounds (about 900 grams) boneless, skinless chicken thighs or breasts; – ½ teaspoon kosher salt; – ⅓ cup (about 80 grams) peanut butter (creamy or crunchy, sweetened or unsweetened); – ⅓ cup (80 ml) canned coconut milk (full fat or light); – 1 to 2 tablespoons Thai red curry paste (optional for added depth and spice); – 1 tablespoon light brown sugar (or coconut sugar/white sugar); – 1 tablespoon fresh lime juice (adjustable to taste); – 1 tablespoon fish sauce (can substitute with soy sauce or gluten-free tamari); – Optional: 2 red bell peppers, cut into chunks; – Optional garnishes: chopped roasted peanuts, fresh lime slices, fresh cilantro

Description

🍗 Slow Cooker Satay Chicken offers a hands-off way to enjoy tender, flavorful chicken infused with creamy peanut and coconut milk sauce.
🥥 This dish combines rich Thai flavors with easy prep, making it perfect for busy weeknight dinners or meal planning.

Ingredients

– 2 pounds (about 900 grams) boneless, skinless chicken thighs or breasts

– ½ teaspoon kosher salt

– ⅓ cup (about 80 grams) peanut butter (creamy or crunchy, sweetened or unsweetened)

– ⅓ cup (80 ml) canned coconut milk (full fat or light)

– 1 to 2 tablespoons Thai red curry paste (optional for added depth and spice)

– 1 tablespoon light brown sugar (or coconut sugar/white sugar)

– 1 tablespoon fresh lime juice (adjustable to taste)

– 1 tablespoon fish sauce (can substitute with soy sauce or gluten-free tamari)

– Optional: 2 red bell peppers, cut into chunks

– Optional garnishes: chopped roasted peanuts, fresh lime slices, fresh cilantro

Instructions

Prepare the chicken: Trim any excess fat and cut the chicken into evenly sized pieces for consistent cooking.

Make the satay sauce: In a bowl, whisk together peanut butter, coconut milk, red curry paste, brown sugar, fresh lime juice, and fish sauce until smooth.

Combine and coat: Place chicken pieces in the slow cooker and pour one-third of the satay sauce over the chicken. Toss gently to ensure even coverage.

Cook: Cover and cook on LOW for 4 to 5 hours (5 to 6 hours for breasts) or HIGH for 2 to 3 hours (3 to 4 hours for breasts), until the chicken is tender but still holds its shape.

Add vegetables: About 30 minutes before cooking ends, add red bell peppers if using, to keep them crisp and vibrant.

Finish: Uncover, drain excess liquid, and toss the chicken with half of the remaining sauce. For a grilled effect, transfer chicken to a broiler-safe pan and broil for 3-5 minutes per side carefully.

Serve: Plate the satay chicken with remaining sauce for dipping. Garnish with chopped peanuts, fresh lime slices, and cilantro for fresh brightness.

Notes

👩‍🍳 Mix chicken thighs and breasts for varied texture; breasts need slightly longer cooking.
🌶️ Adjust red curry paste amount to control spice; omit for a milder taste.
🔥 Broil the finished chicken for 3-5 minutes per side to add a delicious grilled char and caramelization.

Prep Time: 10 minutes
Slow Cooking Time: 2 to 6 hours
Cook Time: 2 to 6 hours
Category: Main Dish
Method: Slow Cooking
Cuisine: Thai

Nutrition

Serving Size: 1/6 recipe
Calories: 308 kcal
Sugar: 4 g
Sodium: 528 mg
Fat: 17 g
Saturated Fat: 6 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 1 g
Protein: 33 g
Cholesterol: 144 mg

Keywords: Slow Cooker Satay Chicken, Peanut Sauce Chicken, Thai Chicken Recipe, Easy Weeknight Dinner