Chicken, onion, capsicum, cornflour, garlic, peanut butter, coconut cream, chicken stock, ginger, soy sauce, curry powder, and brown sugar.

Some dinners feel like a little kindness you give your future self. This Slow cooker Chicken Satay is exactly that kind of meal. You do a bit of chopping, mix a creamy peanut coconut sauce, add the chicken and vegetables, put the lid on, and then dinner quietly handles itself while you get on with the rest of the day. Which, honestly, is the kind of teamwork I need from a recipe sometimes.

This Slow cooker Chicken Satay is made with diced chicken, sliced onion, capsicum, peanut butter, coconut cream, garlic, ginger, soy sauce, mild curry powder, brown sugar, and chicken stock. It cooks into a rich, creamy, slightly sweet, savory satay-style sauce that’s just begging to be spooned over steamed rice. The capsicum softens, the onion melts into the background, and the chicken becomes tender and coated in all that lovely sauce.

I like this recipe because it feels comforting without demanding a full evening from you. No standing at the stove for ages. No complicated sauce in a separate pan. No dramatic “why did I start this recipe at 6:30?” moment. Just a slow cooker, a good sauce, and a dinner that smells like you made more effort than you actually did. That’s a win in my kitchen.

I started making Slow cooker Chicken Satay during one of those busy weeks where dinner kept sneaking up on me. You know the kind? You look at the clock, it’s somehow already late afternoon, the kitchen has a few dishes from earlier, and everyone suddenly acts shocked that they need to eat again. Every day. Truly wild.

I remember pulling chicken from the fridge and thinking I wanted something warm and saucy, but not something that needed babysitting. I had peanut butter, coconut cream, garlic, ginger, soy sauce, and curry powder, and that felt promising. So I mixed everything right in the slow cooker, added onion, capsicum, and chicken, and hoped it would turn into something dinner-worthy. It looked a little questionable at first, if I’m being honest. Peanut butter and coconut cream don’t always look elegant before they’ve had time to melt together.

But a few hours later? The smell was so good. Creamy, nutty, warm from the curry powder, with that cozy ginger-garlic thing happening in the background. I lifted the lid and had that little moment of relief, like, Oh thank goodness, dinner is actually delicious. The sauce had turned golden and smooth, the chicken was tender, and the capsicum had softened just enough. It felt like a small victory, especially on a day when I didn’t have much cooking energy left.

This Slow cooker Chicken Satay recipe reminds me of those easy family-style meals where everyone builds their own bowl. Rice first, then a big scoop of chicken satay, then coriander, fresh chilli if you like heat, maybe chopped peanuts if you’re feeling a little extra. Someone always wants more sauce. Someone else wants no chilli. And there’s usually one person who asks if there’s more rice after already filling their bowl. Sound familiar?

I also love how this dish feels a little bit like comfort food from a few different places at once. Satay flavors always remind me of peanut sauce at casual dinners, takeaway nights, and those food-court-style meals where the smell of coconut curry makes you suddenly very hungry. This slow cooker version isn’t trying to be fancy or perfectly traditional. It’s more like a cozy, home-kitchen version that fits into real life. And honestly, I’m okay with that.

Why you’ll Love this Slow cooker Chicken Satay?

• It’s low-effort, but it tastes like you cared. This Slow cooker Chicken Satay is one of those recipes that gives you a lot back for the small amount of work you put in. You mix the sauce ingredients in the slow cooker, add sliced onion, capsicum, and diced chicken, then let it cook until everything is tender and coated in creamy satay sauce. There’s no need to brown the chicken first, which I appreciate deeply because some days the idea of washing an extra pan feels personal. It’s simple, but the finished dish tastes warm, rich, and thoughtful.
• The sauce is creamy, nutty, and full of cozy flavor. The sauce for this Slow cooker Chicken Satay recipe is made with peanut butter, coconut cream, garlic, ginger, soy sauce, mild curry powder, brown sugar, chicken stock cube, and boiling water. It’s rich without feeling too heavy, sweet without being sugary, and savory enough to make plain rice taste exciting. The peanut butter gives it body, the coconut cream makes it smooth, and the curry powder adds warmth. I wouldn’t call it spicy, exactly. More like gently flavorful with a little “hello there” from the ginger and curry.
• It feeds a crowd without making you panic. This recipe makes about 8 servings, which is lovely if you’re cooking for family, meal prepping, or just hoping to have leftovers. A big batch of Slow cooker Chicken Satay feels generous. It’s the kind of dish you can put in the middle of the table with rice and toppings, then let everyone serve themselves. No delicate plating. No tiny garnish placement. Just bowls, spoons, and people going back for seconds if they’re lucky.
• You can use chicken breast or chicken thighs. I like that this slow cooker satay chicken works with either chicken breast or thighs. Chicken breast is leaner and easy to dice, while thighs stay a little juicier and more forgiving if the slow cooker goes a bit longer than planned. Personally, I lean toward thighs when I want extra tenderness, but I still use chicken breast when that’s what I have. This recipe doesn’t make you feel bad for using what’s already in the fridge, and I respect that.
• The vegetables cook right in the sauce. Onion and capsicum go straight into the slow cooker with the chicken, so they soften and soak up the coconut peanut sauce while everything cooks. The onion melts into the background and helps round out the flavor, while the capsicum adds sweetness and color. It’s nice when a recipe includes vegetables without making you prepare a whole second dish. Not that I’m against side dishes, but some nights? One slow cooker and rice is plenty.
• It’s perfect over steamed rice. This Slow cooker Chicken Satay was basically made for rice. The sauce is thick, creamy, and full of flavor, and rice catches every bit of it. White rice, jasmine rice, basmati rice, or brown rice all work. You can even use cauliflower rice if you want something lighter, though I’ll admit I’m usually reaching for jasmine rice when peanut sauce is involved. The sauce and rice together are very good friends. Maybe too good.
• It’s easy to adjust for your own table. This homemade Slow cooker Chicken Satay can be mild, spicy, sweeter, more savory, extra saucy, or loaded with vegetables depending on what you like. Add fresh chilli at the end if someone wants heat, add lime if you want brightness, or sprinkle chopped peanuts for crunch. It’s flexible in a very helpful way. Because real-life cooking is rarely perfect, and dinner still needs to happen even when the capsicum situation is not ideal.

Ingredient Notes

The ingredients for Slow cooker Chicken Satay are simple, but they come together in a creamy, flavorful way. Chicken gives the dish its hearty base, onion and capsicum add sweetness and color, and the sauce brings all the coconut peanut satay flavor. Garlic, ginger, soy sauce, mild curry powder, brown sugar, and chicken stock make the sauce taste balanced and warm. It’s not complicated, but it has that cozy slow-cooked feeling that makes dinner feel cared for.

• Onion: Sliced onion adds sweetness and savory flavor to this Slow cooker Chicken Satay. As it cooks, it softens into the sauce and becomes part of the background flavor rather than standing out too much. I like that about onion. It doesn’t need attention, but it quietly makes everything better. It helps balance the richness of the peanut butter and coconut cream, and it gives the sauce a little more depth.
• Capsicum: Capsicum adds color, sweetness, and a soft vegetable bite. You can use red, yellow, orange, or green capsicum, depending on what you have. Red and yellow tend to be sweeter, while green has a sharper flavor. In this slow cooker chicken satay recipe, the capsicum softens as it cooks and absorbs some of the satay sauce. It also makes the dish look brighter, which is helpful because creamy peanut sauces are delicious but not always the most glamorous color. We love them anyway.
• Chicken Breast or Thighs: Diced chicken breast or chicken thighs both work well in Slow cooker Chicken Satay. Chicken breast is lean and mild, while chicken thighs are juicier and more forgiving during long cooking. If I’m cooking on low for the full 7 hours, I usually feel safer with thighs, but breast meat still works if you don’t overcook it. Cut the chicken into even pieces so it cooks evenly and gets coated in sauce. Nobody wants one giant piece hiding in the slow cooker like a surprise.
• Cornflour: Cornflour is used near the end to thicken the satay sauce. You mix it with cold water first, then stir it into the slow cooker about 20 minutes before serving. This keeps it from clumping and helps the sauce become thick and spoonable. I know it’s one extra tiny step, but it’s worth it. The difference between thin sauce and thick sauce over rice is not small. Rice deserves a sauce that hugs it.
• Garlic: Crushed garlic gives the sauce a savory base. It cooks slowly with the chicken, peanut butter, coconut cream, ginger, and curry powder, so it mellows and blends into the sauce instead of tasting sharp. The recipe uses 3 cloves, which gives good flavor without taking over. Of course, if you’re one of those garlic-measuring-with-your-heart people, I understand. I’ve been there.
• Peanut Butter: Peanut butter is the heart of this coconut chicken satay sauce. It makes the sauce creamy, nutty, and rich. Smooth peanut butter blends easiest, but crunchy peanut butter can work if you don’t mind a little texture. Use a peanut butter you actually like, because the flavor comes through. This is not the moment for the suspicious old jar that’s been living in the back of the pantry since who-knows-when.
• Coconut Cream: Coconut cream gives this Slow cooker Chicken Satay its rich, creamy texture. It’s thicker than coconut milk, which means the sauce turns out fuller and more luxurious. The recipe uses a 400 g can, and that creates enough sauce for the chicken and vegetables to cook in. If you use coconut milk instead, the sauce will still taste good, but it may be thinner and might need a little extra cornflour at the end.
• Chicken Stock Cube and Boiling Water: The chicken stock cube and 125 ml boiling water add savory flavor and help loosen the sauce so everything mixes together. It’s a small thing, but it helps the peanut butter, coconut cream, soy sauce, and curry powder blend into a proper sauce. Make sure the stock cube dissolves well so you don’t get one random salty pocket. Nobody wants that little surprise.
• Crushed Ginger: Ginger brings warmth and brightness to the sauce. It works beautifully with garlic, soy sauce, curry powder, and coconut cream. In this Slow cooker Chicken Satay recipe, crushed ginger keeps things easy, but fresh grated ginger works too if you have it. Ginger is one of those ingredients that makes rich sauces feel a bit more awake. Like opening a window, but for peanut sauce. Strange comparison, but you get me.
• Soy Sauce: Soy sauce adds saltiness and savory depth. It balances the sweetness from the brown sugar and the richness from the peanut butter and coconut cream. The recipe uses 3 tablespoons, which seasons the whole slow cooker. If your soy sauce or stock cube is very salty, you may want to taste the sauce near the end before adding anything extra. Satay sauce should be bold, not aggressively salty.
• Mild Curry Powder: Mild curry powder adds warmth, color, and gentle spice to this Slow cooker Chicken Satay. It’s not meant to make the dish fiery. It just gives the sauce that cozy curry flavor that pairs so well with peanut butter and coconut cream. If you want more heat, add fresh chilli or chilli flakes at the end instead of making the whole dish spicy from the start. This keeps things family-friendly, which is sometimes necessary unless everyone at your table is brave.
• Brown Sugar: Brown sugar adds sweetness and helps balance the salty, savory, creamy flavors in the sauce. It doesn’t make the dish taste like dessert. It just rounds everything out so the peanut butter, soy sauce, curry powder, and coconut cream play nicely together. Think of brown sugar as the peacekeeper of the slow cooker. Quietly doing important work while everyone else gets attention.
• Fresh Chilli: Fresh chilli is optional, but it’s lovely if you want heat and color at the end. I prefer adding it as a garnish instead of cooking it into the whole dish, because then everyone can control their own spice level. Some people want a gentle little kick. Some people want dinner to fight back. This way, both people can eat peacefully at the same table.
• Coriander: Coriander adds freshness and color when serving. It brightens the creamy peanut coconut sauce and gives each bowl a fresher finish. If coriander tastes soapy to you, use green onions, mint, or parsley instead. I know coriander can divide a room very quickly, and I’m not trying to start a family debate over herbs.
• Steamed Rice: Steamed rice is the classic base for Slow cooker Chicken Satay. It soaks up the sauce and makes the meal filling. Since this recipe serves 8, make enough rice for everyone, and maybe a little extra because satay sauce has a way of making people scoop more than planned. Jasmine rice, basmati rice, white rice, or brown rice all work nicely.

How to Make Slow cooker Chicken Satay?

Making Slow cooker Chicken Satay is simple, which is the whole beauty of it. You mix the sauce ingredients right in the slow cooker, add the chicken and vegetables, cook until the chicken is tender, then thicken the sauce near the end with cornflour. Serve it over rice and add fresh toppings if you like. It’s mostly hands-off, but the final dish tastes like something warm and comforting that had a lot more going on.

1. Mix the marinade in the slow cooker. Add the crushed garlic, peanut butter, coconut cream, chicken stock cube, boiling water, crushed ginger, soy sauce, mild curry powder, and brown sugar to the base of the slow cooker. Stir everything together until mostly combined. At first, the peanut butter may look a little stubborn and the sauce might not seem perfectly smooth. That’s okay. As it heats, the peanut butter softens into the coconut cream and everything becomes creamy. Slow cookers are patient like that. More patient than me, honestly.
2. Add the chicken and vegetables. Add the sliced onion, sliced capsicum, and diced chicken to the slow cooker. Stir well so the chicken and vegetables are coated in the satay sauce. Try to spread the chicken out evenly so it cooks properly. It might not look like much yet, but trust the process. A lot of slow cooker meals start off looking a little messy and end up tasting wonderful. Kind of like life, but with more peanut butter.
3. Cook until the chicken is tender. Cover the slow cooker and cook on high for 4 hours or on low for 7 hours, until the chicken is cooked through. Try not to lift the lid too often, even though the smell will absolutely tempt you. Every time you peek, heat escapes and the slow cooker has to recover. I know, it feels unfair when dinner smells that good. But patience gives you tender chicken and a better sauce.
4. Thicken the sauce. About 20 minutes before serving, mix the cornflour with 2 tablespoons of cold water until smooth. Pour the slurry into the slow cooker and stir well. Put the lid back on and let the sauce thicken. This is where the sauce becomes richer and more spoonable, perfect for serving over rice. Without this step, the sauce may be thinner, which is still edible, yes, but not quite as satisfying. We want sauce that clings, not sauce that runs away.
5. Taste and adjust. Before serving, taste the sauce and adjust if needed. Depending on your peanut butter, curry powder, soy sauce, and stock cube, you might want a little extra soy sauce, a touch more brown sugar, or a squeeze of lime for brightness. I don’t think every batch needs adjusting, but a quick taste is always worth it. Cooking isn’t always exact. Sometimes your spoon gets the final vote.
6. Serve over steamed rice. Spoon the Slow cooker Chicken Satay over steamed rice and garnish with coriander and fresh chilli if desired. The rice soaks up the creamy coconut peanut sauce, and the chicken should be tender and flavorful. Serve it hot, saucy, and generous. This is not one of those tiny, polite dinners. This is a proper bowl dinner, the kind you eat with a spoon and maybe go back for just a little more.

Storage Options

This Slow cooker Chicken Satay is great for leftovers and meal prep. The sauce may thicken after chilling because of the coconut cream, peanut butter, and cornflour, but it loosens again when reheated with a splash of water, stock, or coconut milk. I actually think the flavor gets even better the next day, though the sauce can be a bit thicker. Not a problem. Just stir it back to life.

• Refrigerator: Store leftover Slow cooker Chicken Satay in an airtight container in the refrigerator for up to 3 to 4 days. Let it cool slightly before storing, but don’t leave it sitting out too long. When reheating, add a splash of water, stock, or coconut milk if the sauce has thickened. Stir gently until the chicken is hot all the way through. It makes a really good next-day lunch, especially if you kept some rice separate and fresh toppings nearby.
• Freezer: You can freeze slow cooker satay chicken for up to 3 months. Let it cool completely, then transfer it to freezer-safe containers or bags. The sauce may separate a little when thawed because of the coconut cream and peanut butter, but stirring it well while reheating usually brings it back together. For best texture, freeze the chicken satay without rice and make fresh rice when serving. Rice can be frozen, sure, but fresh rice with reheated satay sauce feels nicer.
• Reheating on the Stovetop: Reheat the chicken satay in a saucepan over low to medium-low heat, stirring occasionally. Add a splash of water, stock, or coconut milk to loosen the sauce if needed. Try not to boil it aggressively because creamy sauces can sometimes separate or become too thick. Gentle heat works best. The dish already did its slow cooking. Reheating should be calm, not a wrestling match.
• Reheating in the Microwave: Place a portion of Slow cooker Chicken Satay in a microwave-safe bowl and cover loosely. Heat in short intervals, stirring between each one, until hot. Add a little liquid if the sauce looks too thick. This is perfect for quick lunches, especially with rice. Add coriander, chilli, or chopped peanuts after reheating so the toppings stay fresh. Sad, wilted coriander is never the goal.
• Meal Prep Tip: If you’re making this Slow cooker Chicken Satay recipe for meal prep, store the chicken satay and rice separately if possible. This keeps the rice from absorbing too much sauce and helps both reheat better. If you prefer ready-to-go containers, portion the rice and satay together, then add fresh toppings after reheating. Either way, future-you gets a warm, creamy lunch, and that’s always a nice little gift.

Variations & Substitutions

This Slow cooker Chicken Satay is flexible, which is helpful because real kitchens are rarely perfectly stocked. You can use chicken breast or thighs, change the vegetables, make it spicier, use coconut milk instead of coconut cream, try another nut butter, or serve it with noodles instead of rice. The heart of the recipe is tender chicken in creamy peanut coconut sauce. Once you keep that, you have room to play.

• Use chicken thighs instead of chicken breast. Chicken thighs are a great choice for Slow cooker Chicken Satay because they stay juicy and tender during slow cooking. Chicken breast is leaner and still works well, but thighs are more forgiving if the cooking time stretches a bit. If I’m starting dinner early and know it might sit a little longer, I usually prefer thighs. If I want something lighter, I use chicken breast. Both are good. It’s not a dramatic decision, thankfully.
• Add more vegetables. You can add broccoli, green beans, carrots, zucchini, snow peas, baby corn, mushrooms, or spinach. Firmer vegetables can go in earlier, while softer vegetables are better added closer to the end so they don’t turn too soft. This is a great way to stretch the meal and add color. Just don’t overload the slow cooker, or the sauce may become thinner from the extra moisture. Vegetables are welcome guests, but they don’t need to take over the house.
• Make it spicy. This slow cooker satay chicken uses mild curry powder, so it has flavor but not much heat. If you want more spice, add fresh chilli, chilli flakes, chilli paste, sriracha, or a little cayenne. I usually prefer adding chilli at the end because everyone can choose their own level. Some people like a gentle kick. Others want to sweat a little. I don’t fully understand the second group, but I support them from a safe distance.
• Use coconut milk instead of coconut cream. Coconut milk can be used if you want a lighter sauce, but it will be thinner than coconut cream. Coconut cream gives this coconut chicken satay a richer, thicker texture that works beautifully over rice. If you use coconut milk, you may want to add a little extra cornflour slurry near the end. Not too much, just enough to help the sauce cling to the chicken instead of sliding around the bowl.
• Try another nut butter. Peanut butter gives this Slow cooker Chicken Satay recipe its classic satay-style flavor, but almond butter or cashew butter can work too. The flavor will change, of course, but the sauce will still be creamy and nutty. If you use natural nut butter, stir it well first because the oil can separate. And if you need a nut-free option, you can try a nut-free butter, though it won’t taste quite like traditional satay. Still, dinner can adapt.
• Make it sweeter or less sweet. Brown sugar balances the soy sauce, curry powder, peanut butter, and coconut cream. If you like a sweeter satay sauce, add a little more brown sugar. If you prefer it more savory, reduce it slightly. There’s no single perfect answer here, because peanut sauce preferences are weirdly personal. I’ve learned not to argue with people about sauce. It’s safer that way.
• Serve with noodles instead of rice. Rice is classic, but noodles are delicious with Slow cooker Chicken Satay too. Rice noodles, egg noodles, or thick stir-fry noodles all work well. Spoon the chicken and sauce over the noodles, or toss everything together for a creamy satay noodle bowl. Noodles make the dish feel extra cozy and a little more fun. Slurpy peanut sauce is not elegant, but it is very satisfying.
• Add lime for brightness. A squeeze of fresh lime juice before serving can brighten the rich sauce. This is especially nice if the peanut butter and coconut cream feel a little heavy. Add lime at the end so the flavor stays fresh. I like just a small squeeze, not enough to turn the dish sour. Lime is helpful, but it can get bossy if you let it.

What to Serve With Slow cooker Chicken Satay?

This Slow cooker Chicken Satay is rich, creamy, and full of peanut coconut flavor, so it pairs best with simple sides that soak up the sauce or bring freshness. Steamed rice is the classic choice, but coconut rice, noodles, cucumber salad, greens, roti, herbs, and crunchy toppings all work beautifully. Keep the sides easy. The slow cooker already did the flavorful part.

• Steamed Rice: Steamed rice is the easiest and most classic side for Slow cooker Chicken Satay. White rice, jasmine rice, or basmati rice all soak up the creamy peanut coconut sauce beautifully. Since the sauce is rich and flavorful, plain rice is perfect. It gives the dish balance and makes the meal filling. Also, rice plus satay sauce is one of those simple combinations that just makes sense. No notes.
• Coconut Rice: Coconut rice is lovely if you want the meal to feel a little more special. It adds extra coconut flavor and pairs beautifully with the peanut sauce. Because it’s richer than plain rice, I like serving it with something fresh on the side, like cucumber salad, lime, or herbs. It’s a little fancy-feeling without being difficult, which is my favorite kind of fancy.
• Rice Noodles: Rice noodles are great with slow cooker satay chicken because they soak up the sauce and turn the dish into a creamy noodle bowl. Cook the noodles separately, then spoon the chicken and sauce over the top. Add coriander, chilli, chopped peanuts, and maybe a squeeze of lime. It’s cozy, saucy, and just messy enough to feel fun.
• Cucumber Salad: A cool cucumber salad adds freshness and crunch next to the creamy sauce. Toss sliced cucumber with lime juice, rice vinegar, a little sugar, and fresh herbs for a quick side. The cucumber helps balance the richness of the peanut butter and coconut cream. It’s simple, but it makes the whole meal feel brighter. Like the dish took a deep breath.
• Steamed or Stir-Fried Greens: Bok choy, spinach, broccoli, green beans, or snow peas work really well with Slow cooker Chicken Satay. They add color and freshness to the plate. Keep the seasoning simple because the satay sauce already has plenty going on. A little garlic, sesame oil, or soy sauce is enough. Greens don’t need to compete; they just need to show up and be helpful.
• Flatbread or Roti: Flatbread or roti is perfect for scooping up extra sauce. It’s a nice change if you don’t want rice, and warm bread with creamy peanut coconut sauce is very hard to argue with. It may not be the most classic pairing for every satay-style meal, but it’s delicious. And sometimes delicious gets the final say.
• Fresh Herbs: Coriander, mint, or green onions add freshness and color to this Slow cooker Chicken Satay recipe. Herbs brighten the creamy sauce and make each bowl look prettier. Add them just before serving so they stay fresh. It’s a small detail, but it makes the dish feel finished, like putting earrings on before leaving the house. Optional, but nice.
• Crunchy Toppings: Chopped peanuts, sliced chilli, fried shallots, or crispy onions add texture to the soft chicken and sauce. A little crunch makes each bite more interesting. I especially like chopped peanuts because they echo the peanut butter in the sauce. It’s like the bowl has a little surprise ending. Crunchy, salty, and very welcome.

FAQ

Can I make Slow cooker Chicken Satay ahead of time?

Yes, this Slow cooker Chicken Satay recipe is great for making ahead. Cook it fully, cool it, and store it in the refrigerator for up to 3 to 4 days. The sauce may thicken after chilling, so reheat it gently with a splash of water, stock, or coconut milk until it becomes smooth and creamy again.

Is this Slow cooker Chicken Satay spicy?

Not really. This recipe uses mild curry powder, so it has warmth and flavor but not much heat. If you want it spicy, add fresh chilli, chilli flakes, chilli paste, sriracha, or cayenne. You can also serve chilli on the side so everyone controls their own spice level. That keeps dinner peaceful, which is underrated.

Can I use coconut milk instead of coconut cream?

Yes, you can use coconut milk, but the sauce will be thinner. Coconut cream gives coconut peanut chicken satay a richer, thicker sauce. If you use coconut milk, you may want to add a little extra cornflour slurry near the end to help thicken it. Just add gradually so the sauce doesn’t become too thick.

Can I make this without peanut butter?

Peanut butter gives Slow cooker Chicken Satay its classic flavor, but almond butter or cashew butter can work if needed. The flavor will be different, but still creamy and nutty. If you need a nut-free version, use a suitable nut-free butter, though the final flavor won’t be quite the same as traditional satay-style sauce.

This Slow cooker Chicken Satay is creamy, cozy, and full of rich peanut coconut flavor. Tender chicken, onion, capsicum, garlic, ginger, peanut butter, coconut cream, soy sauce, mild curry powder, brown sugar, and chicken stock all cook together into a saucy dinner that feels comforting without making you work too hard.

Make this homemade Slow cooker Chicken Satay when you want something warm, easy, and satisfying. Serve it over steamed rice, add coriander and fresh chilli, maybe sprinkle on chopped peanuts if you’re in the mood, and enjoy every creamy bite. Would you serve yours with rice, noodles, roti, or extra chilli on top? Can’t wait to hear what you think!

Slow cooker Chicken Satay

Slow cooker Chicken Satay is a creamy, flavorful dish made with chicken, onion, capsicum, peanut butter, coconut cream, soy sauce, curry powder, ginger, and garlic.

Print Pin Rate

Course: Dinner, Main Course

Cuisine: Asian-inspired, Thai-Inspired

Keyword: Slow Cooker Chicken Satay

Prep Time: 15 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 15 minutes minutes

Servings: 8

Ingredients

• 1 onion sliced
• 2 capsicum sliced
• 1.2 kg chicken breast or chicken thighs diced
• 2 tbsp cornflour

Marinade / Sauce

• 3 cloves garlic crushed
• 1/4 cup peanut butter
• 1 can coconut cream 400 g
• 1 chicken stock cube
• 125 ml boiling water
• 1 tbsp crushed ginger
• 3 tbsp soy sauce
• 2 tbsp mild curry powder
• 2 tbsp brown sugar

To Serve

• Fresh chilli sliced, optional
• Fresh coriander for garnish
• 8 servings steamed rice

Instructions

• Place the crushed garlic, peanut butter, coconut cream, chicken stock cube, boiling water, crushed ginger, soy sauce, mild curry powder, and brown sugar into the base of a slow cooker.
• Stir the ingredients thoroughly until the marinade is well combined. The mixture does not need to be completely smooth at this stage, as it will blend further during cooking.
• Add the sliced onion and sliced capsicum to the slow cooker.
• Add the diced chicken breast or chicken thighs.
• Stir until the chicken and vegetables are evenly coated in the satay sauce.
• Cover the slow cooker with the lid.
• Cook on high for 4 hours or on low for 7 hours, until the chicken is fully cooked and tender.
• In a small bowl, combine the cornflour with 2 tablespoons of cold water.
• Stir until a smooth slurry forms.
• Add the cornflour slurry to the slow cooker about 20 minutes before serving.
• Stir well to distribute the slurry evenly through the sauce.
• Cover again and continue cooking until the sauce has thickened.
• Taste the sauce and adjust seasoning if required.
• Spoon the chicken satay over steamed rice.
• Garnish with fresh coriander and sliced fresh chilli, if desired.
• Serve immediately while hot.

Notes

To make this Slow cooker Chicken Satay gluten free, replace regular soy sauce with certified gluten-free tamari or gluten-free soy sauce.

Use certified gluten-free cornflour, and confirm that it is not processed with wheat-based starches.

Check that the chicken stock cube is gluten free, as some stock cubes may contain wheat or gluten-based additives.

Confirm that the peanut butter, coconut cream, curry powder, brown sugar, garlic, ginger, chicken, capsicum, onion, coriander, and chilli are gluten free and free from gluten-containing additives.

Serve with plain steamed rice, certified gluten-free rice noodles, or another gluten-free side.

Use clean cookware, utensils, cutting boards, and serving dishes to prevent gluten cross-contact, especially when preparing this recipe for someone with celiac disease or gluten sensitivity.