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

A white bowl filled with shredded chicken in a rich, reddish-brown sauce, inspired by a Thai chicken satay recipe, served over white rice. Another similar bowl and a sprig of parsley are visible nearby.


 

👩‍🍳 Simply add all ingredients to your slow cooker and let it work its magic while you handle other tasks throughout the day!

Table of Contents

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.

Melissa in her kitchen smiling in front of the starting ingredients for the chicken the quinoa salad and skillet chicken on the wood block in front of her

🩷 Melissa

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.
A white bowl filled with shredded chicken in a rich, reddish-brown sauce, inspired by a Thai chicken satay recipe, served over white rice. Another similar bowl and a sprig of parsley are visible nearby.
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Slow Cooker Thai Chicken Satay Recipe

By: Melissa Griffiths
Easy Thai Chicken Satay Recipe using your slow cooker creates restaurant-quality flavors with minimal effort. Tender chicken in rich peanut sauce everyone will love.
Prep: 15 minutes
Cook: 4 hours
Total: 4 hours 15 minutes
Servings: 4
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Ingredients 

  • 2 ½ – 3 pounds boneless skinless chicken thighs
  • ½ cup unsweetened coconut milk
  • ½ cup creamy peanut butter
  • ½  cup soy sauce
  • 1 tablespoon red curry paste, Thai Kitchen is one I can usually find in most markets.
  • ½ teaspoon  salt
  • ½ teaspoon black pepper
  • 1 teaspoon ground ginger
  • 1  tablespoon sriracha sauce
  • ½ teaspoon ground marjoram

Instructions 

  • Add all of the ingredients to your slow cooker. Give everything a quick stir and make sure the chicken is coated in the spices and liquid.
  • Place the lid on your slow cooker and cook for 4 hours on high heat. Alternatively, you can cook your chicken on low heat for 6-7 hours.
  • Use two large forks to shred your chicken. Serve and enjoy!

Notes

Slow Cooker Size: 4-quart
Ingredient Substitutions: If you can’t find red curry paste, substitute with 1 teaspoon of curry powder mixed with ½ teaspoon of paprika for similar flavor depth.
Peanut Butter Preference: Natural peanut butter is ideal due to its thinner consistency and more robust nutty taste, though any creamy variety will produce delicious results.
Serving Suggestions: This satay pairs beautifully with jasmine rice, naan bread, fresh cilantro, and a squeeze of lime juice for an authentic experience.
Storage Tip: Keep leftovers refrigerated in a sealed container for up to four days.

Nutrition

Calories: 421kcal, Carbohydrates: 11g, Protein: 33g, Fat: 29g, Saturated Fat: 11g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 10g, Trans Fat: 0.02g, Cholesterol: 108mg, Sodium: 2284mg, Potassium: 617mg, Fiber: 3g, Sugar: 5g, Vitamin A: 626IU, Vitamin C: 4mg, Calcium: 44mg, Iron: 3mg
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How To Make Slow Cooker Satay Chicken

Raw chicken pieces on a white plate surrounded by small bowls of spices, sauces, seasoning, coconut milk, and peanut butter—classic ingredients for a flavorful Thai chicken satay recipe—arranged on a white marble surface.

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

A slow cooker filled with raw chicken, peanut butter, spices, and seasonings for an easy Thai chicken satay recipe, ready to be mixed and cooked, placed on a white marble countertop.

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

Shredded cooked meat in a rich, dark sauce reminiscent of a Thai chicken satay recipe, served inside a black slow cooker and placed on a white marble surface.

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.

Two white bowls filled with shredded barbecue chicken, inspired by a Thai chicken satay recipe, served over white rice on a marble surface with black utensils, a beige cloth, and fresh cilantro nearby.

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

Recipe FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well, though thighs tend to stay more tender during the long cooking process. Use the same weight regardless of cut.

How spicy is this recipe?

This recipe has a mild to medium heat level. The sriracha and red curry paste provide warmth without being overwhelming for most palates.

Can I make this recipe ahead of time?

Yes, you can prep all ingredients the night before and store in the refrigerator, then cook the next day. The flavors actually improve overnight.

More Delicious Chicken Recipes To Try

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