Crockpot Takeout-Style Satay Chicken
A fuss-free, slow-cooked satay chicken recipe with tender, shreddable chicken in a creamy peanut-coconut sauce, perfect for busy weeknights.
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.
Notes
For variations, consider using sunflower seed butter for a peanut-free version or add sliced bell peppers and snap peas for more vegetables.