This slow cooker chicken satay is an easy meal made with tender chicken in a creamy peanut and coconut sauce. Simply mix the sauce ingredients together, pour them over the chicken and leave the slow cooker to do the rest.
The mild curry powder, garlic and ginger add plenty of flavour without making the sauce too spicy. You can add chilli flakes or sriracha if you prefer more heat, and the sliced peppers are optional but add some extra colour.
Serve it with rice for a simple and filling dinner.
What You Need
For exact quantities and concise instructions, scroll down to the recipe card at the bottom of the post.
Chicken
I used four boneless, skinless chicken breasts, but you can replace these with an equivalent weight of boneless chicken thighs. Thighs tend to remain especially tender during slow cooking, although both work well.
Peanut Butter
Smooth peanut butter creates a thick and creamy sauce. You can use crunchy peanut butter if that is what you have, but the finished sauce will have more texture.
Coconut Milk
A 400ml tin of coconut milk forms the base of the sauce. Full-fat coconut milk will make it richer and creamier, but reduced-fat coconut milk can also be used.
Garlic and Ginger
I use three crushed garlic cloves and one teaspoon of ground ginger. Ground ginger is convenient and works well in an easy slow cooker recipe.
You can replace the ground ginger with either:
- 1 tablespoon fresh or frozen grated ginger
- 1 tablespoon ginger paste
Curry Powder
A tablespoon of mild curry powder adds warmth and flavour without making the dish too hot. You can use a medium curry powder if you prefer.
Soy Sauce and Honey
Soy sauce adds a savoury flavour to the sauce, while a tablespoon of honey adds a little sweetness. Use light soy sauce rather than dark soy sauce, which may overpower the other flavours.
Chilli
The chilli is optional. Add between ½ and 1 teaspoon of chilli flakes or sriracha, depending on how spicy you want the sauce to be. You can always add more at the end.
Peppers
I added one red and one yellow pepper for extra colour. They can be left out if you prefer. Add the peppers at the beginning if you like them very soft, or during the final hour of cooking if you want them to retain a little more texture.
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How to Make Chicken Satay in a Slow Cooker
Place the chicken breasts or thighs in the slow cooker.
In a bowl or jug, mix together the crushed garlic, ginger, curry powder, peanut butter, coconut milk, soy sauce and honey. Add the chilli flakes or sriracha if using.
The peanut butter may take a little while to mix into the coconut milk, but it doesn’t need to be completely smooth at this stage.
Pour the sauce over the chicken, turning the pieces until they are coated. Add the sliced peppers now if you prefer them soft.
Place the lid on the slow cooker and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the chicken is completely cooked through and tender.
If you prefer the peppers to have a little more bite, add them for the final hour of cooking instead.
Remove the chicken and slice it or pull it into large pieces. Stir the sauce well, then return the chicken to the slow cooker.
Taste the sauce and add a little more chilli or soy sauce if required.
How to Thicken the Sauce
The sauce will usually thicken once it has been stirred and left to stand for a few minutes. If it is still thinner than you would like, mix one tablespoon of cornflour with one tablespoon of cold water. Stir the mixture into the sauce and cook on HIGH for another 15 to 20 minutes with the lid slightly ajar.
What to Serve With Chicken Satay
Serve the chicken and peanut sauce with rice. You could also add some:
- Chopped roasted peanuts
- Fresh coriander
- Lime wedges
- Sliced spring onions
- Steamed or stir-fried vegetables
Storing the Leftovers
Leave any leftovers to cool before transferring them to an airtight container. Store them in the fridge for up to three days. Reheat the chicken and sauce thoroughly in a saucepan or microwave, adding a small splash of water or coconut milk if the sauce has become very thick. The chicken satay can also be frozen. Divide it into freezer-safe containers and freeze for up to three months. Defrost it overnight in the fridge before reheating.
More Slow Cooker Chicken Recipes
I hope you enjoy this recipe, if you are looking for more slow cooker chicken recipes, check these out for inspiration;
- Slow Cooker Chicken Casserole
- Slow Cooker Chinese Chicken Curry
- Slow Cooker Chicken and Sweet Potato
- Slow Cooker Chicken Tikka Masala
- Slow Cooker Chicken Fajitas
- Slow Cooker Chicken Korma
- Slow Cooker Chicken and Chorizo
- Slow Cooker Chicken Salsa
- Slow Cooker Chicken Chasseur
- Slow Cooker Creamy Paprika Chicken
- Slow Cooker Jamaican Jerk Chicken
- Slow Cooker Tuscan Chicken Recipe
- Slow Cooker Pulled Chicken
Slow Cooker Chicken Satay Recipe
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Equipment
Ingredients
- 4 chicken breasts or an equivalent weight of boneless chicken thighs
- 3 cloves garlic crushed
- 1 tsp ground ginger
- 1 tbsp curry powder
- 150 g smooth peanut butter
- 400 ml coconut milk
- 3 tbsp light soy sauce
- 1 tbsp honey
- ½ tsp chilli flakes or sriracha optional
- 2 sweet peppers sliced, optional
Instructions
- Add the coconut milk, peanut butter, soy sauce, honey, garlic, ginger and curry powder directly to the slow-cooker bowl. Add the chilli flakes or sriracha, if using.
- Stir everything together until well combined. Don’t worry if the peanut butter doesn’t mix in completely at this stage.
- Add the chicken breasts or thighs and turn them in the sauce until evenly coated.
- Add the sliced peppers now if you prefer them soft. For peppers with a little more texture, add them during the final hour of cooking.
- Put the lid on and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the chicken is completely cooked through and tender.
- Remove the chicken and slice it or pull it into large pieces. Stir the sauce well, then return the chicken to the slow cooker.
- Taste the sauce and add more chilli or soy sauce if needed.
- If the sauce is too thin, mix 1 tablespoon of cornflour with 1 tablespoon of cold water. Stir it into the slow cooker and cook on HIGH for a further 15 to 20 minutes with the lid slightly ajar.
- Serve with rice and, if you like, chopped roasted peanuts, fresh coriander and lime wedges.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an estimate.
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