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.
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.
Print 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
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
- Add the chicken thigh fillets, curry powder, paprika, salt, pepper and olive oil to a large bowl. Toss the chicken in the marinade so that it is evenly coated.
- Heat a large, heavy-based skillet on medium-high heat and cook the chicken for 2-3 minutes per side until golden. Set aside.
- Combine the sauce ingredients in a small bowl.
- Add the cooked chicken to the base of a slow cooker.
- Scatter the quartered onions on top of the chicken and pour over the sauce (it’s okay if not all the ingredients are completely submerged; they will melt into the sauce as they cook).
- Cook on low for 6 hours or on high for 4 hours. Add the capsicum and green beans (or vegetables of choice) 1 hour prior to the end of the cooking time.
- Serve with steamed rice and top with crushed peanuts.
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.
- Prep Time: 10 mins
- Cook Time: 6 hours
- Category: chicken, satay
- Method: slow cooker
- Cuisine: Indonesian
KAYLA says:
I accidently added the bell peppers with the chicken? I hope it turn out okay! Have you don’t this and.is this okay?
Nicole says:
It should be fine Kayla! The bell peppers would have softened quite considerably and I personally prefer to add them later so that they still have a little crunch. How did it turn out? Nic x
Joanne says:
Made this tonight it was amazing. I previously used another satay recipe however this one will now be on high rotation in our house
tamaraallnutt says:
Have made this twice now its so delicious! Only had average Aldi peanut butter and still worked out awesome! Cooking greek chicken tonight. Thanks
immyakers says:
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.
tenkateemma says:
Omg the absolute best satay ever. Soooo easy . Will be a regular on rotation at our table.
jamiegarrety says:
Should the cook time be low for 6 hours and high for 4? Recipe is other way around ?