Slow Cooker Satay Chicken

Slow Cooker Satay Chicken

Ingredients:

• 2 pounds boneless skinless chicken thighs, or boneless skinless breasts
• ½ teaspoon kosher salt

For the Satay Sauce

• ⅓ cup peanut butter
• ⅓ cup canned coconut milk
• 1-2 tablespoons Thai red curry paste
• 1 tablespoons light brown sugar
• 1 tablespoons fresh lime juice
• 1 tablespoons fish sauce

Instructions :

• Add the chicken to a 6-quart slow cooker. Sprinkle the salt evenly over the chicken to coat.
• In a medium bowl, whisk together the peanut butter, coconut milk, curry paste, sugar, lime juice, and fish sauce until very smooth.
• Pour ⅓ of the satay sauce over the chicken, tossing gently to coat. Set the remaining sauce aside. Cover and cook on high for 2-3 hours, or low for 4-5 hours, or until the chicken is cooked through and very tender but not falling apart.
• When the chicken is cooked, uncover and carefully drain the cooking liquid. Pour over half of the remaining satay sauce, tossing to coat.
• Optional, but recommended: Place the cooked and sauce-coated chicken on a broiler safe pan or baking sheet. Place under a broiler for 3-5 minutes or until browned, then flip and broil 2-3 more minutes to brown the other side. Keep a close eye on the chicken, as the sugar in the sauce can brown very quickly.