This slow cooker satay chicken is one of those easy dinners you throw together and know it’s going to turn out amazing. The chicken goes soft and tender as it cooks, and the sauce is rich, creamy, and perfect for spooning over rice. It’s the kind of meal you go back for seconds.
What Is Slow Cooker Satay Chicken?
If you love satay, this is the easy version you make at home without the grill or skewers. Everything goes into the slow cooker and turns into a rich, peanut coconut sauce with tender chicken that falls apart.
It’s inspired by classic satay flavours, but instead of serving it on sticks, you get a saucy version made for spooning over rice. It’s simple, comforting, and perfect for nights when you don’t want to stand at the stove.
Why You’ll Love It
- Easy to make. Minimal prep and the slow cooker does the rest
- Rich, creamy satay sauce. Peanut butter and coconut cream create a smooth, flavour packed sauce
- Tender chicken every time. Browning adds flavour while the slow cooker keeps it soft
- Family friendly. Mild flavour with the option to add chilli for heat
- Great for leftovers. Perfect for meal prep or easy lunches the next day
Ingredients
This recipe uses simple ingredients that come together to create a rich, creamy satay sauce.
- Chicken thigh fillets: Stay tender and juicy during slow cooking
- Curry powder: Adds warmth and depth of flavour
- Onion: Softens into the sauce and adds texture
- Coconut cream: Creates a rich, creamy base
- Thai red or massaman curry paste: Adds depth and gentle heat. Massaman is milder, so use that if you prefer less spice
- Peanut butter: Creates the satay flavour and helps thicken the sauce
- Kecap manis: Gives sweetness and a deep, savoury flavour
- Garlic: Adds depth and balance
- Red capsicum: Adds colour and a slight sweetness
How To Make Slow Cooker Satay Chicken
- Combine the chicken pieces, curry powder and oil in a bowl to evenly coat. Set aside.
- Add coconut cream, curry paste, peanut butter, kecap manis, and garlic to the slow cooker. Whisk until smooth.
- Heat a frying pan over medium high heat and cook the chicken for a few minutes on each side until lightly browned. Transfer to the slow cooker.
- In the same pan, cook the onion until softened and starting to colour, then add it to the slow cooker and stir everything together.
- Cook on low for 6 hours or high for 3 hours, add the capsicum in the last hour of cooking so it keeps some texture. Give it a good stir before serving and spoon it over rice.
Tips
- Use chicken thighs
They stay tender and hold up better in the slow cooker - Brown the chicken and onion
Adds extra flavour and gives the sauce more depth - Add capsicum at the end
Keeps it from going too soft - Taste before serving
Add a squeeze of lime or a pinch of salt to balance the sauce - Adjust the sauce
If it’s thicker than you like, add a splash of water. If it’s thinner than you prefer, remove the lid for the last 30 minutes to help it reduce it
Serving Suggestions
Serve this slow cooker satay chicken over jasmine rice so the sauce soaks in properly. You can add some steamed greens on the side, or add green beans or broccoli into the slow cooker with the capsicum if you prefer.
Top with chopped peanuts and fresh coriander, and add sliced red chilli if you like a bit of heat. It also works well for leftovers. Spoon it into wraps, make fresh rice paper rolls, serve it over noodles, or pack it into containers for an easy lunch the next day.
Storage
Fridge: Store in an airtight container for up to 3 days. The sauce will thicken as it sits.
Reheat: Reheat in the microwave or on the stove until heated through. Add a splash of water to loosen the sauce if needed.
Freezer: Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, but reduce the cook time slightly as breast can dry out faster and make sure to keep it in large chunks.
Is it spicy?
It’s not overly spicy and has more of a gentle kick. You can reduce the curry paste to 1 tablespoon if you prefer it milder or are cooking for kids. Massaman curry paste is usually milder than red curry paste, so that’s a good option if you want less heat.
Can I freeze satay chicken?
Yes, freeze in portions and thaw overnight before reheating
Do I need to brown the chicken first?
No, you don’t have to brown the chicken or onion. You can add them straight to the slow cooker and it will still turn out well.
Can I make this ahead?
Yes, the flavour is even better the next day.
I hope you love this slow cooker satay chicken as much as we do. If you make it, let me know in the comments and tell me how you served it.
More Easy Dinner Ideas
- Satay Chicken Stir-fry Using Jimmy’s Sate Sauce
- Bill Grangers One-Pot Curried Chicken and Rice
- Sticky Chicken Mince Nachos (Easy Tray Bake)
- 5 Minute Tuna Rice Bowl
- Crispy Skin Barramundi with Thai Panang Curry Sauce
Slow Cooker Satay Chicken
Ingredients
- 6 chicken thigh fillets, trimmed and cut into quarters (about 750-800g)
- 2 teaspoons curry powder
- 1 tablespoon vegetable oil
- 400ml coconut cream
- 2 tablespoons Thai red or massaman curry paste (See Note 6)
- ½ cup peanut butter, smooth or crunchy
- ¼ cup kecap manis
- 3 cloves garlic, minced
- 2 onions, cut into large cubes or wedges
- 1 red capsicum, sliced
To serve (optional)
- Cooked jasmine rice
- Peanuts, finely chopped
- Coriander, chopped
- Red chilli, sliced
Instructions
- In a bowl, toss the chicken with curry powder and oil until evenly coated. Set aside.
- Add coconut cream, curry paste, peanut butter, kecap manis, and garlic to the slow cooker. Stir until smooth.
- Heat a frying pan over medium high heat and cook the chicken for a few minutes on each side until lightly browned. Transfer to the slow cooker.
- In the same pan, cook the onion until softened and starting to colour, then add it to the slow cooker and stir everything together.
- Cover and cook on low for 6 hours or high for 3 hours. Add capsicum in the last hour of cooking.
- Stir well before serving and spoon over rice. Garnish with chopped peanuts, coriander and red chilli, if using. Serve.
Notes
- Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
- Chicken: Chicken thighs stay tender and don’t dry out during the long cook time but chicken breast can definitely be used instead. Keep the breast in large chunks and reduce the cooking time slightly.
- Browning the chicken: Optional, but adds extra flavour if you have time
- Sauce consistency: The sauce thickens as it sits. Add a splash of water when reheating if needed
- Vegetable options: Add green beans, broccoli, baby corn, or thinly sliced carrots with the capsicum if you like. You can really add any vegetables you like or need to use up.
- Curry Paste: The heat will depend on the curry paste you use. I used Maesri brand but they all differ in spice levels. Add less for a milder flavour or more for extra heat. Massaman curry paste is generally milder than red curry paste, so use that if you prefer a milder satay. If using Massaman, the sauce will taste slightly different – but just as equally delicious.
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