First, heat olive oil in a frying pan over medium-high heat. This will help to sear the chicken tenders and lock in their juices. You want the oil to shimmer slightly before adding the chicken.
Carefully add the chicken tenders to the pan. Cook them for about 3 to 4 minutes on one side until they have a nice golden crust. Flip them over and cook for another 3 to 4 minutes. The inside should still be slightly undercooked; it will finish cooking in the slow cooker.
Once the chicken is seared, remove it from the frying pan and set it aside on a plate. Now, in the same pan, add all the remaining ingredients: lemongrass, lite coconut milk, fish sauce, lime juice, lite soy sauce, chili garlic sauce (if using), agave nectar, ground ginger, turmeric, and minced garlic.
Stir everything together until well combined. You’ll notice the vibrant colors and delightful fragrances coming together. This sauce will be the magic infusion for your chicken.
Now, transfer the seared chicken tenders to your slow cooker. Pour the sauce mixture over the top, ensuring the chicken is well-coated.
Set your slow cooker to low heat and cover it. Allow the chicken to cook for approximately 3 to 4 hours. If you’re short on time, you can set it to high for 2 to 3 hours instead. The slow cooking will tenderize the chicken and meld the flavors beautifully.
As the cooking time nears completion, check the chicken for doneness. It should be tender and easily pull apart with a fork. If you prefer a thicker sauce, you can remove the lid for the last 30 minutes of cooking to let it reduce.
Once done, serve your Slow Cooker Thai Chicken Satay hot with a side of steamed Asian vegetables and brown rice. You can sprinkle some fresh herbs on top for an added touch!
Finally, enjoy every bite of your delicious creation. You’ll be amazed at how easy it was to make such a flavorful dish!
