If you're looking to brighten up your dinner routine without much effort, this Slow Cooker Satay Chicken recipe is calling your name! Toss everything into the slow cooker and let it work its magic! The end result after lengthy slow cooking is a creamy, nutty, and utterly delicious meal that tastes like you've spent hours in the kitchen. And the best thing is you can make a double batch as it freezes beautifully!
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Slow Cooking Makes The Best Satay Chicken
There's something magical about slow cooker recipes-they make life easier and meals tastier! This Slow Cooker Satay Chicken Curry is no exception, and here's why it's a winner:
- Perfect for busy weeknights: Toss everything in, and let the slow cooker do the work while you handle the rest of life. Just like our Slow Cooker Tuscan Chicken or Slow Cooker Honey Mustard Chicken
- Great for the whole family: A creamy, peanut-y curry that even picky eaters will love. Another family favourite is our Slow Cooker Creamy Lemon Chicken.
- Ideal for batch cooking: Make extra to freeze or enjoy throughout the week-it's a great meal that reheats beautifully.
- Extra tender chicken: fattier thighs soften during the lengthy cooking process without drying out.
Here are some more slow cooker meals that you will fall in love with:
Ingredients and Substitutes
Chicken thighs, a couple of bell peppers and some pantry staples - here's everything you'll need to make this delicious curry:
- chicken thigh fillets: boneless and skinless. You may use large chunks of chicken breasts, but they will cook quicker and may taste a little drier.
- garlic cloves: finely chopped or minced.
- root ginger: finely chopped or grated.
- peanut butter: we used thick and creamy crunchy peanut butter but smooth will also work.
- curry powder: medium or mild. Satay curry isn't typically very spicy.
- soy sauce: for a gluten-free option use tamari or coconut aminos.
- pineapple juice: ideally from tinned pineapple.
- coconut milk: from a tin. Choose rich and creamy kind.
- bell peppers: cut into bite-sized pieces. We used yellow and red bell peppers.
- salted roasted peanuts, fresh coriander and lime wedges: for garnish.
Find the ingredient quantities, detailed instruction and nutritional information in the recipe card at the bottom of the post.
Step-By-Step Method
1. Cut the chicken thighs in half and place them in a bowl of your slow cooker. If your chicken thighs are small, leave them whole.
2. Add the garlic, ginger, peanut butter, soy sauce, pineapple juice, coconut milk and curry powder.
TOP TIP: if your peanut butter is quite thick, it will be easier to place all the sauce ingredients in the blender and blitz it first. This avoids clumps of peanut butter.
3. Mix everything well and set the slow cooker on LOW for 7 hours, or HIGH for 4 hours. Give your curry a good stir once midway through cooking, as the peanut butter tends to gather around the edges and thicken.
4. When the time is up, add the bell pepper chunks, and cook for another hour.
5. Garnish slow cooked satay chicken with peanuts, chilli flakes and coriander, and serve with a lime wedge.
Recipe Tips
- Reduce the amount of coconut curry by ¼-1/2 if your peanut butter is very thin, or if you like a thicker sauce that wraps the chicken.
- Add the peppers towards the end of the cooking time, otherwise they will turn very mushy.
- Add extra veggies to the curry alongside bell peppers. Green peas, green beans and cubed butternut squash are an excellent choice.
What To Serve Slow Cooker Chicken Satay With?
Here are a few ideas to complete your meal:
- Fluffy rice: The ultimate classic to soak up that creamy satay sauce!
- Cauliflower rice: A great option if you're looking for a lighter, low-carb alternative.
- Grilled pak choi: Add a smoky charred flavor to balance the creamy curry.
- Steamed green beans or tenderstem broccoli for a fresh, crunchy contrast.
- Soft, pillowy flatbreads like naan to mop up every last drop of the coconuty peanut sauce.
Add a squeeze of lime juice over everything for a zesty finish!
Leftovers, Storage and Reheating
This slow cooker chicken satay curry recipe is perfect for meal prep or enjoying the next day. Here's how to handle leftovers:
- Store leftovers in an airtight container and refrigerate for up to 3 days.
- If freezing, divide into individual portions to make reheating easier and freeze for up to 3 months.
- To reheat, warm on the stovetop over medium heat or in the microwave, stirring occasionally to ensure the sauce is evenly heated.
- Try leftovers as a filling for baked potatoes (jacket potatoes)!
TIP: Add a splash of water or coconut milk when reheating to loosen the sauce if it has thickened in the fridge.
More Curry Recipes From Around The World
Looking for another South East Asian Curry? Try our Slow Cooker Beef Massaman Curry next! For more ideas, have a look below:
Slow Cooker Chicken Satay
Equipment
Ingredients
- 900 g (2 lb) chicken thighs boneless and skinless
- 3 garlic cloves finely chopped or minced
- 1 tablespoon ginger finely chopped
- 150 g (½ cups) peanut butter we used crunchy
- 1 tablespoon curry powder medium
- 4 tablespoon soy sauce
- 90 ml (⅓ cups) pineapple juice ideally from tinned pineapple
- 200 ml (¾ cups + 2 tbsp) coconut milk from a tin
- 2 bell pepper cut into bite-sized pieces
Garnishes
- 50 g (4 tablespoon) salted roasted peanuts
- a handful of coriander
- 1 lime cut into wedges, optional
Instructions
- Cut the chicken thighs in half and place them in a bowl of your slow cooker.
- Add the garlic, ginger, peanut butter, soy sauce, pineapple juice, coconut milk and curry powder. TOP TIP: if your peanut butter is quite thick, it will be easier to place all the sauce ingredients in the blender and blitz it fist. This avoids clumps of peanut butter.
- Mix everything well and set the slow cooker on LOW for 6-7 hours, or HIGH for 4 hours. Mix the curry once midway through cooking, as the peanut butter tends to gather around the edges and thicken.
- When the time is up, add the bell pepper chunks, and cook for another 30-60 minutes.
- Garnish slow-cooked satay chicken with peanuts and coriander, and serve with a lime wedge.
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Nutrition
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