Slow cooker Chicken Satay
Slow Cooker Chicken Satay is a rich, flavorful dish made with chicken, peanut butter, garlic, ginger, soy sauce, and red curry paste. It cooks into a creamy, savory meal that is perfect served over rice.
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Servings: 4
Ingredients
- 1 lb chicken breasts cut into small bite-sized pieces
- 1/4 tsp pepper
- 1/4 tsp salt
- 4 garlic cloves minced
- 2 Tbsp ginger minced
- 1/2 cup peanut butter
- 2 Tbsp red curry paste
- 3 Tbsp honey
- 2 Tbsp Sriracha
- 1 large red bell pepper chopped
- 1 jalapeño optional
- 1/4 cup soy sauce
- 1/4 cup water plus more if needed
- 1/3 cup onion chopped
- 2 Tbsp fresh cilantro chopped, for garnish
- 1 lime cut into wedges, for serving
Instructions
Prepare the Ingredients
- Cut the chicken breasts into small bite-sized pieces. Chop the onion and red bell pepper. If using the jalapeño, chop it as well. Mince the garlic and ginger.
Prepare the Slow Cooker
- Set the slow cooker to high heat.
Add the Main Ingredients
- Place the chicken, salt, pepper, garlic, ginger, peanut butter, red curry paste, honey, Sriracha, soy sauce, water, onion, and jalapeño, if using, into the slow cooker. Stir to combine as evenly as possible.
Add the Bell Pepper
- For a firmer texture, add the chopped red bell pepper during the last hour of cooking. If a softer texture is preferred, add the bell pepper at the beginning and place it on top of the mixture.
Cook the Chicken Satay
- Cover and cook on high for approximately 4 hours, or until the chicken is fully cooked and tender. If cooking on low, allow 6 to 7 hours.
Adjust the Sauce if Needed
- Once cooking is complete, stir the mixture thoroughly. If the sauce appears too thick, add a small amount of additional water and stir until the desired consistency is reached.
Garnish and Serve
- Garnish with fresh chopped cilantro and serve with lime wedges. Serve the chicken satay over cauliflower rice or long grain white rice, if desired.
Notes
To make this recipe gluten free, replace the soy sauce with a certified gluten-free tamari or coconut aminos. Also confirm that the red curry paste, Sriracha, and peanut butter are certified gluten free, as ingredients can vary by brand. Serve with plain rice or cauliflower rice, and always check labels carefully to avoid hidden gluten or cross-contamination.