Slow Cooker Satay Chicken Recipe
This Slow Cooker Satay Chicken is a creamy, flavorful dish your whole family will love! Tender chicken breasts are slow-cooked with fresh garlic, ginger, carrots, onion, peanut butter, Thai red curry paste, honey, and coconut milk, creating a rich and nutty sauce with just the right amount of sweetness. A quick cornstarch slurry at the end makes the sauce irresistibly velvety. Serve over rice or noodles for an easy, comforting dinner perfect for busy weeknights.
Servings 6 servings
Equipment
- 1 Slow Cooker
Ingredients
- 2 pounds chicken breasts boneless, skinless
- 1 cup Carrot, diced
- 1 Small Yellow Onion (or 1 cup diced)
- 1 Clove Garlic, minced
- 1 teaspoon Ginger, minced or grated
- ½ cup Peanut Butter, smooth
- 3 tablespoons Thai Red Curry Paste
- 1 teaspoon Honey
- 13-14 oz Coconut Milk 1 can
- 1 cup Chicken broth or chicken stock
- 1 teaspoon Salt
- ½ teaspoon Ground Black Pepper
- 2 tablespoons Cornstarch
- 2 tablespoons cold water
- ¼ cup Fresh Cilantro, Chopped
- 1 cup White Long Grain Rice, uncooked
- Optional: Crushed Peanuts for garnish
Instructions
- PREP VEGGIES & CHICKEN. Peel and thinly slice the carrot. Dice the onion, mince the garlic, mince the ginger. All 4 can be set aside in a bowl or stored in the fridge in an airtight container. Cut the chicken into 1 inch pieces on a separate plate or store in the fridge in a separate airtight container.
- PREP THE SAUCE. I like to mix the sauce ingredient before adding them, just to make sure that the peanut butter is completely mixed in. In a medium bowl or directly to the slow cooker, first add the peanut butter, the curry paste, and honey. Stir to combine until smooth. Slowly whisk in the coconut milk until smooth and creamy. Last, mix in the broth/stock.
Cooking Steps
- COOK CHICKEN. Add the mixed sauce (if not already in the slow cooker), the garlic, ginger, carrots, onions, salt, pepper, and the chicken. Stir and then make sure the chicken is submerged in the liquid. Set the slow cooker to high 4 hours.
- MAKE RICE. While the chicken is cooking, you can make the rice according to package instructions.
- ADD THICKENER. At the end of the slow cooker time, stir the cornstarch into the cold water to dissolve. Then whisk this slurry into the slow cooker. Set the cooker on high for a final 20-30 minutes to allow it to thicken.
- SERVE. Serve over rice, garnish with cilantro leaves and (optional) crushed peanuts. Enjoy!
