Slow Cooker Thai Chicken Satay Recipe
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.
Servings: 4
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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