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Slow cooker satay chicken served over white rice in a bowl, topped with red chilli, coriander and crushed peanuts, styled on a white timber background with lime wedges and simple props.

Slow Cooker Satay Chicken

A rich and creamy slow cooker satay chicken made with coconut cream, peanut butter, and curry paste. Easy, flavour packed, and perfect with rice.
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Prep Time:10 minutes
Cook Time:6 hours
Total Time:6 hours 10 minutes
Course: Dinner
Cuisine: Asian Inspired
Keyword: crockpot satay chicken, peanut satay chicken, satay chicken recipe, slow cooker satay chicken
Servings: 4
Author: Kate Brodhurst

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

  1. Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup =  250 ml.
  2. 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.
  3. Browning the chicken: Optional, but adds extra flavour if you have time
  4. Sauce consistency: The sauce thickens as it sits. Add a splash of water when reheating if needed
  5. 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.
  6. 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.