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Chicken slow-cooked until tender in a delicious creamy peanut sauce.

I am a huge fan of authentic Indonesian satay, with skewers of grilled chicken coated in a delicious, spice-laden peanut sauce! This Slow-cooker Chicken Satay is a variation on the theme, for lovers of all things peanut (like me!). It’s the ultimate family meal for busy weeknights, especially good as a wholesome winter warmer for chilly days, and mild enough for little eaters to enjoy.

Slow Cooker Chicken Satay

Tender pieces of chicken and your family’s favourite vegetables (I used capsicum/bell pepper and green beans) are cooked in a homemade peanut and coconut sauce before being served with fluffy rice and crushed peanuts. There are only 10 minutes of prep, then the slow-cooker does the work for you – it’s so nice to be able to “set and forget” a meal, and free up time while your dinner simmers to perfection! And, of course, your home will be filled with the most delicious aromas as it cooks away.

I’ve tried several versions of this recipe and have finally found the ultimate combination of family-friendly ingredients that really make this dish special. I’ve found in the past that slow-cooker recipes can lack depth of flavour, but a sneaky addition of red curry paste really amps up the flavour here. If you don’t have a slow-cooker, I’ve given instructions for cooking on the stovetop.

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 the depth of flavour in this recipe. 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 cook this recipe on the stovetop?

Yes. Follow the recipe up to step 3, then scatter the onion and sauce directly on the chicken in the pan. Add ½ cup (125 ml) of chicken stock (room temperature) or ½ teaspoon of chicken stock powder (bouillon) and ½ cup (125 ml) of water. Bring to the boil, then simmer over low heat with the lid on for 20 minutes, adding the capsicum (bell pepper) and green beans in the last 5 minutes of cooking. If the sauce is too thin, continue cooking with the lid off over high heat for 2–3 minutes. If the sauce is too thick, add 1–2 tablespoons of water at a time to thin it out.

Watch how to make Slow-cooker Chicken Satay

What are some other recipes featuring peanuts?

If you are a fan of peanut flavours, I think you’ll enjoy:

Chicken Satay Skewers Recipe
Peanut Chicken Satay Recipe
Red Curry Peanut Noodles Recipe
Chicken Salad with Creamy Peanut Dressing Recipe
Peanut Butter and Strawberry Toast Recipe

Slow Cooker Chicken Satay

Slow-cooker Chicken Satay

Author: Nicole
4.9 from 18 votes
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Slow-cooker Chicken Satay is an incredibly delicious and satisfying family meal where tender chicken and vegetables are cooked in a rich and creamy peanut and coconut sauce, then served over fragrant jasmine rice. It’s high on flavour but low on stress, as the slow-cooker does almost all the work!
Prep 10 minutes
Cook 10 hours
Total 10 hours 20 minutes
Servings: 6

Ingredients

  • CHICKEN AND VEGETABLES
  • 6 boneless skinless chicken thighs
  • 1 tbsp curry powder
  • 1 tsp sweet paprika
  • 1 tsp sea salt flakes
  • ½ tsp freshly cracked black pepper
  • 2 tbsp olive oil
  • 2 onions quartered
  • 2 red capsicums bell peppers, cut into bite-sized pieces
  • 2 cups 180 g green beans, trimmed and halved
  • SAUCE
  • 1 tbsp freshly minced ginger
  • 1 tbsp freshly minced garlic
  • ½ cup 125 g natural smooth peanut butter (see note 1)
  • 2 tbsp apple cider vinegar rice wine vinegar or white vinegar
  • 2 tbsp all-purpose soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp red curry paste optional, see note 2
  • 270 ml 9 fl oz coconut milk
  • TO SERVE
  • Steamed jasmine rice
  • Crushed peanuts

Equipment

Instructions

  • Add the chicken, 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 frying pan over 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. (See note 3 if you want to cook on the stovetop instead.)
  • Scatter the onion quarters on top of the chicken and pour the sauce over (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 cooking time.
  • Serve with steamed rice and top with crushed peanuts.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe 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.
Note 3 – If you want to cook this on the stovetop instead of in a slow-cooker, follow the recipe up to step 3, then scatter the onion and sauce directly on the chicken in the pan. Add ½ cup (125 ml) of chicken stock (room temperature) or ½ teaspoon of chicken stock powder (bouillon) and ½ cup (125 ml) of water. Bring to the boil, then simmer over low heat with the lid on for 20 minutes, adding the capsicum (bell pepper) and green beans in the last 5 minutes of cooking. If the sauce is too thin, continue cooking with the lid off over high heat for 2–3 minutes. If the sauce is too thick, add 1–2 tablespoons of water at a time to thin it out.

Make Ahead

This recipe is perfect for prepping ahead! You’ve got two great options:
  • Fridge – Marinate the chicken with the spices and olive oil, then store in the fridge in an airtight container along with the onion and sauce ingredients for up to 24 hours. On the day of cooking, add everything to the slow-cooker, pour in the coconut milk, then cook as directed. Add the capsicum and green beans 1 hour before the end of the cooking time.
  • Freezer (dump-and-go method) – Add the raw chicken thighs, curry powder, paprika, salt, pepper, olive oil (all tossed together), the onion and all the sauce ingredients except the coconut milk to a large freezer-safe bag or container. Label with the following cooking instructions: “Thaw overnight in fridge, add 270 ml (9 fl oz) coconut milk, slow-cook on LOW 6 hrs or HIGH 4 hrs. Add capsicum and green beans 1 hour before the end.” Note: Because the chicken isn’t seared first using this method, the end result is slightly more mellow in flavour. 
  • For best results – Freeze the capsicum and green beans separately (or use fresh on the day) and add them during the last hour of cooking to avoid overcooking.

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.

Tried this recipe?

Let us know how it was!
Course chicken, satay
Cuisine Indonesian