Slow Cooker Satay Chicken

A bowl of fall-apart tender chicken satay with vegetables.

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.

5 from 14 votes

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Course: Dinner

Cuisine: Asian, Indonesian, Malaysian

Prep Time: 10

Cook Time: 4

Marinating Time (optional): 30

Total Time: 4 40

Servings: serves

Calories: 840kcal

Author: Lucy Mathieson

Cost: $10

Equipment

Frying pan
slow cooker (crock pot)

Ingredients

For the satay seasoning

1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon paprika
¼ teaspoon ground chilli powder see notes
3 teaspoon mild curry powder like Keens brand
1 teaspoon salt
2 teaspoon caster sugar

For the curry

800 g chicken thigh fillets
1 tbs olive oil
½ brown onion finely diced
2 teaspoon minced garlic
2 teaspoon minced ginger
130 g (½ cup) smooth creamy peanut butter
270 ml coconut milk or coconut cream
3 teaspoon kecap manis
2 teaspoon dark soy sauce
½ cup water

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.

Nutrition