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Slow Cooker Chicken Satay

Slow-cooker Chicken Satay

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4.8 from 12 reviews

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!

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

Ingredients

Scale

CHICKEN AND VEGETABLES

  • 6 boneless, skinless chicken thighs
  • 1 tbsp curry powder
  • 1 tsp sweet paprika
  • 1 tsp salt
  • ½ tsp 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

Instructions

  1. 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.
  2. 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.
  3. Combine the sauce ingredients in a small bowl.
  4. Add the cooked chicken to the base of a slow-cooker. (See note 3 if you want to cook on the stovetop instead.)
  5. 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).
  6. 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.
  7. Serve with steamed rice and top with crushed peanuts.

Equipment

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 1/2 cup (125 ml) of chicken stock (room temperature) or 1/2 teaspoon of chicken stock powder (bouillon) and 1/2 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

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: up to 6 hours
  • Category: chicken, satay
  • Method: slow cooker
  • Cuisine: Indonesian

Find it online: https://simplehomeedit.com/recipe/slow-cooker-chicken-satay/