This slow cooker satay chicken is the kind of easy set and forget weeknight dinner I love for busy weeks. With a rich and creamy peanut sauce, chunks of tender shredded chicken and vegetables, it’s made entirely in the slow cooker. It is dairy free, delicious, and perfect for an easy family dinner or for meal prep.
Depending on your season of life, slow cooker meals can genuinely feel life saving some days. You can get them prepped in the morning when you have a bit of energy, and by the time the end of the day rolls around, when you have been running around trying to get everything organised, dinner is the one thing you do not need to worry about. Future you had your back!
Satay chicken is a delicious, crowd pleasing family favourite, and you really don’t need a jar of sauce to make it. Just a few everyday ingredients you can keep in the pantry.
If you love satay as much as I do (which is a lot!), you might also like my satay chicken skewers for the warmer months, or my chicken satay noodles for a quick weeknight stir fry. This slow cooker version is the cosy, hands off one for when you want dinner to simply sort itself out.
This recipe is also a great one for getting some veg in. I like to pack it with vegetables, but that is completely up to you. You could keep it to just the chicken and sauce and serve it with some steamed frozen veg on the side instead.
Key Ingredients
This slow cooker satay chicken uses simple, everyday ingredients. Don’t even think about a jar sauce!
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Chicken breast – I use chicken breast here, but chicken breast and chicken thigh work interchangeably, so use whichever you prefer. I like to keep the pieces nice and chunky when I shred it.
- Vegetables – I am using carrots, red capsicum/bell pepper and brown onion/yellow onion which cook down into the sauce and add flavour. You can leave the onion out for picky eaters. I add green beans towards the end so they keep a little crunch. Broccoli or cauliflower would make a great alternative.
- Smooth peanut butter – the base of the satay sauce. I used a natural peanut butter here but any works, just use one you like.
- Soy sauce – for that salty, savoury flavour.
- Honey – just a little sweetness to balance the sauce.
- Sesame oil – adds depth to the sauce and really enhances the flavour.
- Garlic – for flavour through the sauce.
- Curry powder – this is part of what makes the sauce so rich. Different brands vary in strength, so adjust to taste. I of course always use the classic Keen’s in the orange tin.
- Sriracha – for a little warmth. You can start with 1 tablespoon and add more to taste depending on if you want it spicy or not.
- Lime – a good squeeze cuts through the richness and freshens everything up.
- Coconut milk and chicken stock – just enough is added so there is enough creamy sauce to soak into the rice when you serve without it being watery.
Gluten Free Option: swap the soy sauce for tamari or a gluten free soy sauce, and check that your curry powder, stock and sriracha are all gluten free.
You’ll Also Love: Slow Cooker Honey Mustard Chicken
Step-By-Step Instructions
Step 1: Place the chicken breast, carrots, capsicum and onion into the slow cooker.
Step 2: In a medium bowl or jug, whisk together the peanut butter, soy sauce, honey, sesame oil, garlic, curry powder, sriracha, lime juice, coconut milk and chicken stock until smooth.
Step 3: Pour the satay sauce over the chicken and vegetables. Cover and cook on LOW for 4-5 hours or HIGH for 2-3, or until the chicken is tender.
Step 4: Remove the chicken and shred it using two forks. I like to keep the pieces quite chunky. Return the shredded chicken to the slow cooker along with the green beans and stir to combine.
Step 5: Cover and cook for a further 20 to 30 minutes, until the beans are cooked. Taste and adjust the seasoning if needed. I usually add a splash more soy sauce and an extra squeeze of lime.
Step 6: Serve over steamed jasmine rice and garnish with crushed peanuts, fresh coriander and lime wedges.
👉 Tip! You can add the capsicum at the start like I do and it will soften and start to break down into the sauce. If you prefer it with a bit more crunch, or you are making this for meal prep so it will only be eaten reheated, add the capsicum in with the green beans instead so it keeps a bit of texture.
Meal Prep and Storage Instructions
This satay chicken is brilliant for meal prep. It keeps in an airtight container in the fridge for up to 3 days, and freezes well for up to 3 months.
If you are freezing it for later, adding the capsicum towards the end is recommended so the veg doesn’t go too soft.
When reheating either in a saucepan over low-medium heat or in the microwave, add a splash of water if the sauce has thickened too much.
Recipe FAQs
Yes. Chicken breast and thigh work interchangeably here, so use whichever you have or prefer. Thigh will be a little richer, breast a little leaner.
No, it’s not spicy. The satay has a slight warmth that makes it perfect for winter. If you want more kick, add extra sriracha or top the finished dish with fresh sliced chilli.
Swap the soy sauce for tamari or a gluten free soy sauce, and check that your curry powder, stock and sriracha are gluten free, as some brands are not.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More slow cooker chicken recipes:
Slow Cooker Coconut Chicken Curry
Slow Cooker Honey Garlic Chicken
Slow Cooker Apricot Chicken
Slow Cooker Marry Me Chicken
Slow Cooker Satay Chicken
Equipment
Ingredients
- 700 g (1 ½ lb) chicken breast approximately 2 large breasts
- 2 large carrots sliced
- 1 red capsicum/bell pepper sliced
- 1 brown onion/yellow onion sliced
- 130 grams (½ cup) smooth peanut butter
- 60 ml (¼ cup) soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 teaspoon curry powder
- 1-2 tablespoons sriracha
- juice of 1 lime
- 250 ml (1 cup) coconut milk
- 125 ml (½ cup) chicken stock
- 200 grams green beans trimmed and halved
To serve:
- steamed jasmine rice
- crushed peanuts
- fresh coriander/cilantro
- lime wedges
Instructions
- Place the chicken breast, carrots, capsicum and onion into the slow cooker.
- In a medium bowl, whisk together the peanut butter, soy sauce, honey, sesame oil, garlic, curry powder, sriracha, lime juice, coconut milk and chicken stock until smooth.
- Pour the satay sauce over the chicken and vegetables. Cover and cook on LOW for 4-5 hours or HIGH for 2-3, or until the chicken is tender.
- Remove the chicken from the slow cooker and shred it using two forks. I like to keep the pieces quite chunky.
- Return the shredded chicken to the slow cooker along with the green beans. Stir to combine.
- Cover and cook for a further 20 to 30 minutes, or until the beans are cooked.
- Taste and adjust the seasoning if needed. I usually add a splash more soy sauce and an extra squeeze of lime.
- Serve over steamed jasmine rice and garnish with crushed peanuts, fresh coriander and lime wedges, if desired.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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