Season the chicken thighs with kosher salt and place them into the slow cooker.

Whisk together peanut butter, coconut milk, Thai red curry paste, light brown sugar, lime juice, and fish sauce until smooth.

Pour one-third of the satay sauce over the chicken and toss to coat.

Cover and cook on high for 2-3 hours or low for 4-5 hours until the chicken is tender.

Drain excess liquid, add half of the remaining sauce, and toss to coat.

Transfer to a broiler-safe pan and broil for 3-5 minutes until browned, flipping halfway.

Serve with the remaining sauce poured over and garnish with cilantro, lime, and peanuts.