I still remember the first time I tossed coconut milk and peanut butter into the slow cooker and smelled that warm, nutty aroma filling the kitchen — it instantly felt like takeout, minus the wait and extra cost. This Crockpot takeout-style satay chicken is a fuss-free way to get tender, shreddable chicken bathed in a silky peanut-coconut sauce. It’s ideal for busy weeknights, meal prep, or anytime you want the comfort of Asian-inspired flavors with minimal hands-on time. For a similar slow-cooker chicken idea that’s great for sandwiches and family dinners, check out this Crockpot pulled chicken post.
Why you’ll love this dish
This recipe hits the trifecta: incredibly simple, crowd-pleasing, and adaptable. Two pounds of chicken breasts simmer slowly in a coconut-peanut sauce that develops depth and creaminess without constant stirring. It’s the kind of recipe that feeds a family, makes reliable leftovers, and doubles as a light dinner or party dip. It’s also forgiving — no fancy technique required, which is why home cooks often prefer it over fiddly skewer-and-grill satays.
“I swapped takeout for this slow-cooker version and never looked back — same comfort, less sodium, and the sauce is addictive.” — a satisfied home cook
If you’re exploring other crockpot chicken recipes for varied weeknight meals, this collection of crockpot chicken breast recipes offers more inspiration.
How this recipe comes together
- Make the sauce by whisking coconut milk, peanut butter, soy, brown sugar, lime, garlic, ginger, and curry powder until smooth.
- Nest raw chicken breasts in the sauce so every piece is coated.
- Let the slow cooker do the work: long, low heat yields tender, shreddable chicken.
- Shred the cooked chicken directly in the sauce and stir to finish.
- Serve over rice and finish with a bright garnish like cilantro.
This overview gives you a sense of timing and effort: about 5–10 minutes active prep, then unattended slow-cooking for several hours.
What you’ll need
- 2 lbs chicken breast (boneless, skinless)
- 1 cup coconut milk (full-fat for richness; light works if preferred)
- 1/4 cup peanut butter (creamy)
- 3 tablespoons soy sauce (use tamari for gluten-free)
- 2 tablespoons brown sugar (or honey/maple syrup)
- 2 tablespoons lime juice (fresh is best)
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated (or 1/4 tsp ground ginger)
- 1 tablespoon curry powder
- Salt and pepper to taste
- Chopped cilantro for garnish
Substitutions and notes:
- Peanut allergy? Use sunflower seed butter or tahini and increase lime for brightness.
- If you want more heat, add 1 teaspoon chili paste or a pinch of red pepper flakes.
- For a deeper savory profile, swap half the soy sauce for fish sauce (use sparingly).
For more tips on getting tender crockpot chicken breasts every time, see this guide to juicy crockpot chicken.
Step-by-step overview
- Whisk the sauce ingredients together in the slow cooker until smooth.
- Nestle raw chicken breasts into the sauce, turning to coat.
- Cover and cook until the chicken is tender and shreds easily.
- Shred chicken in the cooker and stir to incorporate with the sauce.
- Serve immediately over rice with cilantro.
This sets expectations: you’ll spend minutes prepping, then the slow cooker will finish the rest.
Directions to follow
- Combine coconut milk, peanut butter, soy sauce, brown sugar, lime juice, minced garlic, grated ginger, curry powder, salt, and pepper in the crockpot. Whisk or stir until the sauce is silky and evenly combined.
- Place the chicken breasts into the sauce. Turn them so they are well coated and mostly submerged.
- Cover the crockpot and cook on low for 6–8 hours, or on high for 3–4 hours. The chicken is done when it pulls apart easily with two forks.
- Remove the lid and use two forks (or a pair of meat claws) to shred the chicken directly in the sauce. Stir well so the shredded pieces absorb the sauce.
- Taste and adjust seasoning — add a squeeze more lime, a pinch of salt, or a drizzle of honey if desired. Serve hot over steamed rice and sprinkle with chopped cilantro.
Best ways to enjoy it
- Over jasmine or basmati rice for a classic pairing.
- In lettuce cups for a low-carb, handheld option.
- Tossed with rice noodles and bean sprouts for a quick noodle bowl.
- Wrapped in tortillas or steamed buns as a fun fusion taco or slider.
Top with chopped peanuts, sliced green onions, extra lime wedges, or a drizzle of sriracha for more kick.
Storage and reheating tips
- Cool leftovers to room temperature no more than 2 hours after cooking, then refrigerate in an airtight container. Use within 3–4 days.
- To freeze, portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat gently on the stovetop over low heat, stirring occasionally, until the chicken reaches 165°F (74°C). Microwave in shorter bursts, stirring in between, to avoid overheating.
- If the sauce has thickened in the fridge, thin with a splash of coconut milk or water while reheating.
Helpful cooking tips
- Browning the chicken first is optional. For deeper flavor, sear the breasts 1–2 minutes per side in a hot skillet before adding to the crockpot.
- Use full-fat coconut milk for a richer, creamier sauce; light coconut milk will be thinner but still tasty.
- If your sauce separates after cooking, whisk in a tablespoon of cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and simmer briefly to recombine.
- To keep the sauce from tasting too salty, taste after shredding and adjust lime and sweetener before serving.
- For more slow-cooker tricks and recipe ideas, check out this collection of crockpot chicken recipes.
Creative twists
- Thai-style: Add 1–2 tablespoons red curry paste and garnish with basil instead of cilantro.
- Peanut-free: Use sunflower seed butter and a splash more lime for brightness.
- Veggie-packed: Add sliced bell peppers and snap peas in the last hour of cooking.
- Spicy honey-satay: Stir in 1 tablespoon sriracha and 1 tablespoon honey at the end for a sweet-heat glaze.
- Make it creamy: Stir in 2 tablespoons Greek yogurt off-heat for tang and silkiness (add after cooling slightly).
Common questions
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless, skinless thighs work great and stay extra moist. Reduce low cook time slightly if your thighs are smaller—test for shreddability.
Q: How do I prevent the sauce from curdling?
A: Using full-fat coconut milk reduces separation. If it does separate, stir gently or add a small cornstarch slurry to bring it back together. Avoid high, prolonged temperatures after shredding.
Q: Is this recipe freezer-friendly?
A: Absolutely. Cool it, portion into freezer-safe containers, and freeze up to 3 months. Thaw overnight in the fridge before reheating.
Q: Can I make this in an Instant Pot?
A: Yes — use the sauté function to combine sauce, add chicken, pressure cook on high for 10–12 minutes, then natural release for 5 minutes. Shred and simmer with the saute function to thicken, if needed.
Q: How can I thicken the sauce?
A: Stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and let it simmer on high for 5–10 minutes, or remove the chicken and reduce the sauce on the stovetop until it reaches desired consistency.
Conclusion
If you want a true “fakeaway” satay that’s low-effort and high-impact, this Crockpot takeout-style satay chicken is a reliable go-to. For slight ingredient or method variations that others have successfully used in slow-cooker satay recipes, see Easy Slow Cooker Satay Chicken (w/ Coconut Milk) – Real Food and this home-cook friendly version at Slow Cooker Chicken Satay {Easy Fakeaway}.
Crockpot Takeout-Style Satay Chicken
Ingredients
For the sauce
- 1 cup coconut milk (full-fat preferred) Light coconut milk can be used if preferred.
- 1/4 cup peanut butter (creamy)
- 3 tablespoons soy sauce Use tamari for gluten-free.
- 2 tablespoons brown sugar Can substitute with honey or maple syrup.
- 2 tablespoons lime juice Fresh lime juice is best.
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated Can use 1/4 tsp ground ginger.
- 1 tablespoon curry powder
- Salt and pepper to taste
For cooking
- 2 lbs chicken breast (boneless, skinless)
- Chopped cilantro for garnish
Instructions
Preparation
- Combine coconut milk, peanut butter, soy sauce, brown sugar, lime juice, minced garlic, grated ginger, curry powder, salt, and pepper in the crockpot. Whisk or stir until the sauce is silky and evenly combined.
- Place the chicken breasts into the sauce, turning them so they are well coated and mostly submerged.
Cooking
- Cover the crockpot and cook on low for 6–8 hours, or on high for 3–4 hours. The chicken is done when it pulls apart easily with two forks.
- Remove the lid and use two forks (or a pair of meat claws) to shred the chicken directly in the sauce. Stir well so the shredded pieces absorb the sauce.
- Taste and adjust seasoning — add a squeeze more lime, a pinch of salt, or a drizzle of honey if desired.
- Serve hot over steamed rice and sprinkle with chopped cilantro.
