Slow cooker satay chicken made with tender juicy chicken thighs in a creamy peanut sauce is a fuss free family dinner that takes just 10 minutes to prepare.
Serve with fluffy rice and crunchy vegetables for a delicious midweek meal that kids love just as much as the adults!
Slow Cooker Satay Chicken is one of our favourite family dinners. Juicy chicken thighs are slow cooked until tender in a sauce that is bursting with flavour.
This ‘set and forget’ meal is perfect for busy weeknights, and along with slow cooker butter chicken, 4 ingredient slow cooker buffalo chicken and slow cooker chicken korma, this slow cooker satay chicken is loved by kids and adults alike!
I find slow cooker recipes to be so useful for busy weekends when you don’t feel like cooking.
Why You’re Going To Love This Recipe
- Family-friendly – this slow cooker satay curry is a mild curry, and the peanut butter and coconut milk add a rich creaminess to it which is so divine!
- Freezer-friendly – freeze any leftovers or make a double batch and freeze half for a quick fuss-free dinner later in the week.
- Easy recipe – perfect for busy weeknights, this slow cooker satay just needs some rice cooking and a few veggies chopped to serve.
What You Need
Although the list of ingredients looks long, you probably have most of them already in your pantry! Add some chicken thighs, kecap manis and dark soy sauce and you are ready to make satay chicken in the slow cooker!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Spice Seasoning Mix:
- Spices – these are common spices you probably already have in your pantry: ground coriander, ground cumin, turmeric, paprika, ground chilli powder.
- Mild curry powder – I like to use the Keens brand of curry powder, but you can use any brand you prefer, just make sure it is a mild curry powder.
- Salt.
- Caster sugar – also called superfine sugar. This fine sugar dissolves quickly and adds a touch of sweetness to the curry.
For The Satay Sauce:
- Chicken thigh fillets – I prefer to use chicken thighs as they are more tender and juicy, but you can use chicken breast fillets if you prefer. If using breast fillets, cut them in half lengthways.
- Olive oil.
- Brown onion – or yellow onion.
- Garlic – you can use fresh garlic or minced garlic from a jar.
- Ginger – again, you can use either fresh ginger or store bought minced ginger.
- Smooth creamy peanut butter – I like to use Bega smooth peanut butter but you can use crunchy peanut butter if you prefer – just be aware the satay will have crunchy peanut pieces in it if you do.
- Coconut milk – or coconut cream. Use full fat rather than low fat for a richer flavour and creamier texture.
- Kecap manis – this sweet soy sauce is darker and more syrupy in consistency than regular soy sauce. It is widely available in the supermarket.
- Dark soy sauce – is more salty and has a more intense flavour than regular soy sauce.
- Water.
Equipment RequiredÂ
- Bowl – for marinading the chicken.
- Slow cooker or crockpot.
- If your slow cooker doesn’t have a searing function then you will also need a frying pan.
Step By Step Instructions
This slow cooker satay chicken takes just 10 minutes to prepare and then it cooks by itself!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 – Marinade The Chicken
Whisk the satay seasoning ingredients together in a large bowl.
Add the chicken thighs and mix until well coated. Cover with plastic wrap and refrigerate for 30 minutes (or for up to 12 hours).
Step 2 – Sear The Chicken
Heat the oil in a frying pan over medium/high heat (or in a searing slow cooker). Cook the marinated chicken pieces until the chicken is seared on both sides.
Step 3 – Cook The Onions, Garlic & Ginger
Add the brown onion, garlic and ginger and cook for 1-2 minutes or until the onion has started to soften.
If you used a frying pan, place the seared chicken and cooked onion into the slow cooker bowl.
Step 4 – Make The Satay Sauce
Mix together the peanut butter, coconut milk, kecap manis, soy sauce and water. Pour this over the chicken and stir to combine.Â
Step 5 – Slow Cook The Chicken Satay
Cook for 4 hours on HIGH or 6 hours on LOW.Â
Step 6 – Serve
Serve with cooked rice, and freshly sliced cucumber, carrot and capsicum.
Expert Tips
- No need to cut up the chicken thigh fillets, they will fall apart during the slow cooking time.
- You can use chicken breast instead of chicken thighs if you prefer.
- Sear the chicken pieces prior to slow cooking – to seal the juices in.
- Use full fat coconut milk (or coconut cream) rather than light coconut milk for the creamiest and richest flavour.
- This is a mild satay, so if you want a little extra spicy heat, add a pinch more chilli powder.
- Store any leftovers in an airtight container in the fridge for up to 3 days
FAQs
Can I freeze slow cooker chicken satay?
Yes! Any leftovers will freeze for up to 3 months. Defrost in the fridge overnight and reheat until the chicken satay is piping hot.
Can I double the recipe?
Yes, you can! Make double the batch and store in the fridge for up to 3 days or freeze the leftovers for a super quick and easy family dinner later in the week.
Can I add vegetables to the slow cooker satay?
Absolutely! Sliced red capsicum can be added at the beginning, or if you prefer them with a little crunch, an hour before the end of cooking. You can also add green beans an hour before the end of cooking time too!
If you love fuss free slow cooker dinners as much as I do, are some more of my most popular slow cooker dinners:
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Slow Cooker Satay Chicken
Slow cooker satay chicken made with tender juicy chicken thighs in a creamy peanut sauce is a fuss free family dinner that takes just 10 minutes to prepare.
Course: Dinner
Cuisine: Asian, Indonesian, Malaysian
Prep Time: 10 minutes
Cook Time: 4 hours
Marinating Time (optional): 30 minutes
Total Time: 4 hours 40 minutes
Servings: 4 serves
Calories: 840kcal
Ingredients
For the satay seasoning
For the curry
Prevent your screen from going dark
Instructions
- Whisk the satay seasoning ingredients together in a large bowl. Add the chicken thighs and mix until well coated.Cover with plastic wrap and refrigerate for 30 minutes (up to 12 hours) – note that marinating time is optional but recommended.
- Heat the oil in a frying pan over medium/high heat (or in a searing slow cooker). Cook the marinated chicken pieces until the chicken is seared on both sides.
- Add the brown onion, garlic and ginger and cook for 1-2 minutes or until the onion has started to soften.Place the seared chicken and onion into the slow cooker bowl.
- Mix together the peanut butter, coconut milk, kecap manis, soy sauce and water. Pour over the chicken and stir to combine.
- Cook for 4 hours on HIGH or 6 hours on LOW.
- Serve with cooked rice, freshly sliced cucumber, carrot and capsicum.
Notes
RECIPE NOTES & TIPS
- No need to cut up the chicken thigh fillets – sear them whole. They will fall apart during the slow cooking time.
- You can use chicken breast instead of chicken thighs if you prefer.
- Sear the chicken pieces prior to slow cooking to seal the juices in.
- Use full fat coconut milk (or coconut cream) rather than light coconut milk for the creamiest and richest flavour.
- This is a mild satay, so if you want a little extra spicy heat, add a pinch more chilli powder.
- Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
Recipe by CookGoodRecipes.com
Nutrition
Calories: 840kcal | Carbohydrates: 20g | Protein: 42g | Fat: 68g | Saturated Fat: 25g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 25g | Trans Fat: 0.2g | Cholesterol: 196mg | Sodium: 1140mg | Potassium: 837mg | Fiber: 3g | Sugar: 9g | Vitamin A: 461IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 5mg
