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large cooked chicken thigh pieces in thick tan peanut-coconut sauce beside jasmine rice with a small amount of chopped roasted peanuts on an ordinary plate, with no skewers, whole lime or garnish
Andre Lewis

Slow Cooker Satay Chicken

This slow-cooker satay chicken is a spoonable peanut-sauced dinner rather than chicken on skewers. The thigh pieces stay large enough to recognize in the coconut sauce. Whisk the peanut butter into the coconut milk before adding meat, then use lime at the end to cut through the richness. A small handful of chopped peanuts belongs on the finished servings, where it gives you the crunch that a closed pot can't preserve through an afternoon of cooking.
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Prep Time 20 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 35 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lb boneless skinless chicken thighs cut into 2-inch pieces
  • 1 can 13.5 oz unsweetened coconut milk
  • 1/2 cup smooth unsweetened peanut butter
  • 1 tbsp reduced-sodium soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 tbsp finely grated fresh ginger
  • 3 garlic cloves minced
  • 1/2 tsp ground turmeric
  • 1/4 tsp crushed red pepper flakes
  • 2 tbsp fresh lime juice
  • 1/4 cup roasted unsalted peanuts coarsely chopped
  • 1 1/2 cups dry jasmine rice
  • 2 1/4 cups water for rice

Method
 

  1. Whisk coconut milk, peanut butter, soy sauce, fish sauce, brown sugar, ginger, garlic, turmeric and red pepper flakes in a 5-quart slow cooker until smooth.
  2. Fold in chicken, cover and cook on low for 5 to 6 hours until chicken reaches 165°F and the thigh pieces are tender.
  3. During the final half hour, bring jasmine rice and its measured water to a boil in a saucepan. Cover and cook on low for 15 minutes, then rest off the heat for 10 minutes.
  4. Stir the chicken sauce gently from the bottom, keeping the pieces intact. Switch off the cooker and add lime juice.
  5. Divide rice and peanut chicken among 6 servings and add the chopped peanuts evenly just before eating.