This slow cooker satay chicken is rich, creamy and full of flavour. An easy, set-and-forget dinner the whole family will love.
If you’re after a dinner that’s comforting, creamy, a little bit fancy (without being actually fancy), and ridiculously easy – this one’s for you.
This slow cooker satay chicken is a total winner: full of flavour, big on sauciness, and the kind of meal that makes everyone at the table go back for seconds. It’s got that perfect combo of peanut butter, coconut cream, and Thai red curry paste, all cooked down into a rich, velvety sauce that clings beautifully to the chicken.
Plus, it takes just a few minutes to throw together in the morning, and by dinner time you’ve got something hearty and delicious waiting for you.
You can adapt this recipe to suit you. Got fussy kids? Skip the capsicum and onion. You can even skip dicing the chicken, and just add whole breasts or thighs. Make it work for for you.
Why you’ll love this satay chicken recipe
✔️ It’s a true set-and-forget slow cooker meal
✔️ Uses pantry staples (peanut butter + coconut cream = magic)
✔️ Kid-friendly and freezer-friendly
✔️ Easily adjustable – add veggies, skip the spice, make it your own
✔️ Leftovers? Even better the next day
✔️ Pairs perfectly with rice, or noodles
How to make slow cooker satay chicken
Time needed: 4 hours
- Mix the sauce
In your slow cooker, combine the peanut butter, coconut cream, soy sauce, fish sauce, garlic, sugar, and Thai red curry paste. Give it a good stir until it’s all nice and smooth.
- Add the chicken
Toss in your diced chicken breast and stir through the sauce so every piece is well coated.
- Slow cook the magic
Pop the lid on and cook on LOW for 4 hours.
- Add the veggies (optional)
Halfway through cooking, stir in the chopped capsicum and red onion. This keeps them slightly crisp and colourful. (If you prefer them super soft, you can add them in right at the start instead.) Or don’t add them at all – up to you!
- Thicken the sauce
In a small bowl, mix the cornflour with water to make a slurry. Pour this into the slow cooker and stir well. The sauce will start to thicken nicely. Squeeze in the lime juice, give it a final stir, and it’s ready to serve.
- Serve it up
Spoon over fluffy rice, and top with chopped peanuts, coriander, or a little squeeze more lime if you like.
Slow Cooker Satay Chicken
Ingredients
1kg chicken breast , diced
4 tablespoons peanut butter (smooth or crunchy, your choice)
400ml can of coconut cream
2 tablespoons soy sauce
2 teaspoon fish sauce
1 tablespoon Thai red curry paste
3 cloves of garlic, crushed
1 tsp sugar
1 capsicum, chopped (optional)
1 red onion, chopped (optional)
1 tablespoon of cornflour (mixed with 4 tablespoons of water)
1 lime, juiced
Instructions
- Into a slow cooker, place the peanut butter, soy sauce, fish sauce, coconut cream, garlic, sugar and Thai red curry paste, and stir to combine.
- Add in the chicken, and stir to coat. Cook on slow for four hours.
- Half way through the cooking process, add in the capsicum and red onion, stir to combine. This way they still have a bit of freshness. Alternatively you can add them in the beginning.
- Mix the cornflour with the water to create a paste, and add into the satay chicken and stir to combine. Sauce will thicken slightly. Add in the lime juice and stir again.
- Serve with rice, a few extra peanuts and coriander.
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