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Slow Cooker Chicken Satay

This Slow Cooker Chicken Satay is the ultimate meal for busy weeknights. It’s so nice to be able to “set and forget” and free up time while your dinner simmers to perfection! I’ve tried several versions of this recipe and have finally found the ultimate combination of family-friendly flavours that really makes this dish special.

Slow Cooker Chicken Satay

I’ve found in the past that slow cooker recipes can lack flavour but this one is incredible. It’s the sneaky addition of red curry paste that really amps up the flavour. Tender pieces of chicken and your family’s favourite vegetables are cooked in a homemade peanut and coconut sauce before being served with fluffy rice and crushed peanuts. It’s a simple crowd-pleaser that everyone is sure to enjoy!

Can I leave out the curry paste?

The red curry paste can be omitted completely; the sauce is more subtle without it but equally delicious.

Do I need to sear my meat before adding it to the slow cooker?

Yes. This is how you lock in depth of flavour. I’ve tried many recipes without searing the meat first in hopes I’ll be able to speed dinner up and not use an extra pan! But it really is worth the extra effort.

Can I make this recipe ahead of time?

Yes, cut the vegetables up to 3 days prior and store refrigerated to make this an even faster, fuss-free weeknight dinner.

How long can I keep chicken satay leftovers?

Slow cooker chicken satay can be refrigerated up to 2 days or frozen up to 2 months. Thaw completely in the fridge overnight before reheating.

Is Slow Cooker Chicken Satay suitable for leftovers?

Slow cooker chicken satay can be refrigerated up to 2 days or frozen up to 2 months. Thaw completely in the fridge overnight before reheating.

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Slow Cooker Chicken Satay

Slow Cooker Chicken Satay

A rich and creamy Chicken Satay made easy with the slow cooker, served over fragrant jasmine rice. 

  • Total Time: 6 hours 10 mins
  • Yield: 6 1x

Ingredients

Units Scale

Chicken and Vegetables

  • 6 chicken thigh fillets
  • 1 tbsp curry powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp olive oil
  • 2 onions, quartered
  • 2 red capsicums/bell peppers, cut into bite-sized pieces
  • 2 cups green beans, trimmed and halved

Sauce

  • 1 tbsp ginger, freshly minced
  • 1 tbsp garlic, freshly minced
  • 1/2 cup natural smooth peanut butter (see note 1)
  • 2 tbsp apple cider vinegar, rice wine vinegar or white vinegar
  • 2 tbsp regular soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp red curry paste (optional, see note 2)
  • 270 ml coconut milk

To serve

  • Steamed rice
  • Crushed peanuts

Instructions

Notes

Note 1 – Must be natural, 100% peanut butter.

 

Note 2 – The red curry paste can be omitted completely; the sauce is more subtle without it but equally delicious.

 

Do I need to sear my meat before adding it to the slow cooker? Yes. This is what locks in depth of flavour. I’ve tried many recipes without searing the meat first in hopes I’ll be able to speed dinner up and not use an extra pan! But it really is worth the extra effort.

 

Stovetop instructions – Follow the recipe up to step 3 and then scatter the onions and sauce directly on the chicken in the pan. Add 1/2 cup of chicken stock (room temperature) or 1/2 tsp of chicken stock powder and 1/2 cup of water. Bring to a boil and then simmer on low heat with the lid on for 20 mins, adding the capsicum and green beans in the last 5 mins of cooking. If the sauce is too thin, continue cooking with the lid off on high heat for 2-3 minutes. If the sauce is too thick, add 1-2 tbsp of water at a time to thin it out.

MAKE AHEAD

Cut the vegetables up to 3 days prior and store in the refrigerator to make this an even faster, fuss-free weeknight dinner.

LEFTOVERS

Slow cooker chicken satay can be refrigerated for up to 2 days or frozen for up to 2 months. Thaw completely in the fridge overnight before reheating.

  • Author: Nicole
  • Prep Time: 10 mins
  • Cook Time: 6 hours
  • Category: chicken, satay
  • Method: slow cooker
  • Cuisine: Indonesian

Keywords: slow cooker satay chicken, slow cooker peanut chicken, slow cooker chicken satay

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Comments

  1. Have made this twice now its so delicious! Only had average Aldi peanut butter and still worked out awesome! Cooking greek chicken tonight. Thanks

  2. New favourite satay recipe. I used the red curry paste and I think that’s definitely the secret ingredient. Other satay recipes I’ve tried have been missing something. Thank you – will be on high demand for meal prep Sundays.

  3. Omg the absolute best satay ever. Soooo easy . Will be a regular on rotation at our table.

  4. Should the cook time be low for 6 hours and high for 4? Recipe is other way around ?

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