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Homemade Slow Cooker Thai Chicken Satay photo
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Slow Cooker Thai Chicken Satay

Tender chicken in a flavorful Thai-style satay sauce, made easy in the slow cooker.
Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Servings: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 6 boneless skinless chicken tenders
  • 1 stalk lemongrass chopped
  • 1/3 cup light coconut milk
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1 tablespoon light soy sauce
  • 1 teaspoon chili garlic sauce optional (or sriracha)
  • 1 tablespoon agave nectar optional (or 1 teaspoon coconut sugar)
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • 2 cloves garlic minced

Instructions

  • Heat 1 tablespoon olive oil in a skillet over medium-high heat.
  • Season the chicken tenders lightly if desired, then sear in the hot skillet until both sides develop a light crust but the centers remain undercooked, about 1–2 minutes per side.
  • Transfer the seared chicken to the slow cooker in a single layer.
  • In a bowl, whisk together chopped lemongrass, 1/3 cup light coconut milk, 2 tablespoons fish sauce, 1 tablespoon lime juice, 1 tablespoon light soy sauce, 1 teaspoon chili garlic sauce (or sriracha), 1 tablespoon agave nectar (or 1 teaspoon coconut sugar), 1 teaspoon ground ginger, 1 teaspoon turmeric, and 2 minced garlic cloves until combined.
  • Pour the sauce over the chicken in the slow cooker, turning pieces to coat.
  • Cook on low for 3–4 hours or on high for 2–3 hours, until the chicken is cooked through and tender.
  • Serve the chicken with steamed vegetables and brown rice if desired.

Equipment

  • skillet or frying pan
  • Slow Cooker

Notes

  • Sear the chicken briefly to lock in flavor before slow cooking.
  • Use light coconut milk to reduce richness.
  • Substitute sriracha for chili garlic sauce if preferred.
  • Use coconut sugar instead of agave for a less sweet flavor.