Delicious slow-cooker chicken satay served with peanut sauce and garnished with herbs

Slow-Cooker Chicken Satay

ByCasey Monroe

Why Make This Recipe

Slow-cooker Chicken Satay is a delightful dish that brings the rich flavors of Southeast Asia right to your table with minimal effort. This recipe is perfect for busy families or anyone looking to enjoy a tasty meal without spending hours in the kitchen. The slow cooking method allows the chicken to become juicy and tender while absorbing the aromatic spices and peanut sauce. Whether it’s a weeknight dinner or a weekend gathering, this dish is sure to impress!

How to Make Slow-Cooker Chicken Satay

Ingredients

  • 6 boneless, skinless chicken thighs
  • 1 tbsp curry powder
  • 1 tsp sweet paprika
  • 1 tsp sea salt flakes
  • ½ tsp freshly cracked black pepper
  • 2 tbsp olive oil
  • 2 onions, quartered
  • 2 red capsicums (bell peppers), cut into bite-sized pieces
  • 2 cups (180 g) green beans, trimmed and halved
  • 1 tbsp freshly minced ginger
  • 1 tbsp freshly minced garlic
  • ½ cup (125 g) natural smooth peanut butter (see note 1)
  • 2 tbsp apple cider vinegar, rice wine vinegar, or white vinegar
  • 2 tbsp all-purpose soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp red curry paste (optional, see note 2)
  • 270 ml (9 fl oz) coconut milk
  • Steamed jasmine rice
  • Crushed peanuts

Directions

  1. Add the chicken, curry powder, paprika, salt, pepper, and olive oil to a large bowl. Toss the chicken in the marinade until it is evenly coated.
  2. Heat a large, heavy-based frying pan over medium-high heat. Cook the chicken for 2–3 minutes on each side until golden brown. Set the chicken aside.
  3. In a small bowl, combine the sauce ingredients: ginger, garlic, peanut butter, vinegar, soy sauce, brown sugar, red curry paste (if using), and coconut milk.
  4. Place the cooked chicken at the bottom of the slow cooker. Scatter the onion quarters on top of the chicken and pour the sauce over it. It’s okay if not all ingredients are completely submerged; they will meld into the sauce as they cook.
  5. Cook on low for 6 hours or on high for 4 hours. Add the capsicum and green beans (or any vegetables of your choice) one hour before the cooking time ends.
  6. Serve the chicken satay with steamed jasmine rice, and sprinkle crushed peanuts on top.

How to Serve Slow-Cooker Chicken Satay

Serve Slow-Cooker Chicken Satay hot over a bed of fluffy steamed jasmine rice. Garnish with crushed peanuts for a crunchy texture and extra flavor. It also pairs well with fresh cucumber slices or a simple salad on the side for a refreshing touch.

How to Store Slow-Cooker Chicken Satay

To store any leftovers, let the dish cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Just make sure to thaw it in the fridge before reheating.

Tips to Make Slow-Cooker Chicken Satay

  • For more intense flavor, marinate the chicken overnight in the spice mixture.
  • Adjust the spice level by adding more or less red curry paste based on your taste preference.
  • Feel free to use other veggies in the slow cooker, such as carrots or broccoli, for added nutrition and variety.

Variation

You can switch out the chicken thighs for chicken breasts or even tofu for a vegetarian option. Adjust the cooking time accordingly, as chicken breasts might cook faster than thighs.

FAQs

1. Can I use frozen chicken?
Yes, you can use frozen chicken thighs. However, it’s best to thaw them before marinating and cooking for even results.

2. Can I skip the coconut milk?
Yes, if you prefer, you can replace coconut milk with chicken broth or even a dairy-free cream option to keep the dish creamy.

3. How spicy is this dish?
The spiciness can vary based on the amount of red curry paste you use. For a milder version, simply omit the paste or use a small amount.