This post may contain affiliate links.
We’re keeping it simple, low cost but delicious with this Slow Cooker Chicken Satay style recipe that is just right if you love sauce-based slow cooker chicken recipes! The peanut butter sauce is packed with flavour and has a delicious creamy texture.
I wanted to recreate a dish in the style of one of the most unique and unmistakable flavours when it comes to takeaway land – satay.
The mouthwatering marinated chicken and that nutty, fragrant flavour is divine, and is also another example of just how versatile our trusty slow cookers are!
This recipe is so so easy and, thanks to our secret weapon of peanut butter, the shopping list is small and fuss-free.
Why you’ll love this Slow Cooker Chicken Satay recipe
⭐️ Few inexpensive ingredients
⭐️ Tastes like a total treat
⭐️ Super simple to make
Sarah’s Notes
Satay derives from Southeast Asia and is a dish made up of skewered grilled meat or fish that’s grilled and served with a sauce.
This sauce is where the inspiration comes from with this slow cooker recipe, which incorporates the flavours of peanut and soy together.
If you’re looking for an authentic Chicken Satay recipe, you could try this one on a blog called Rasa Malaysia which looks divine.
These flavours have inspired my slow cooker version, but please do try the origin if you have a chance as it’s totally delicious.
Slow Cooker Chicken Satay Ingredients
- Chicken thighs – We’re using skinless and boneless here. You can use chicken breasts if you prefer, but you may need to reduce the cooking time by up to an hour. (There’s more notes on this below)
- Garlic and ginger – Go for fresh, paste or from a jar. Any is OK
- Crunchy peanut butter – You can use smooth if you prefer but this gives a nice crunch
- Mild curry powder – This isn’t too spicy, but gives a lovely warmth
- Honey – Runny honey it best here if you have it
- Soy sauce – Try go for low sodium is possible
- Red peppers – You can swap out for a different colour if you prefer
How to make Slow Cooker Chicken Satay
1. Put all of the slow cook ingredients in the slow cooker, mix well, put on to cook as per the recipe. (No you don’t need any more liquid!)
2. Thirty minutes before the end of the cooking time, add in the peppers and stir through.
Hint: Add lime to taste. If you need more sauce, add a splash of boiling water.
Substitutions
- Chicken breast – If you’d rather use breast than thighs, be aware they need less cooking time. You might be looking at approx 3 hours on high instead if they’re cut into chunks, but always check they’re cooked through.
- Nut butters – I haven’t tried other nut butters in this recipe but they could work fine if you can’t stand or tolerate peanuts. If you try an alternative, please let me know how you get on as I’d love to know!
Leftovers
In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave or hob before serving.
In the freezer This recipe freezes well. Just wait until it’s totally cold and then put into a freezer-proof container and freeze for up to 3 months. Defrost thoroughly before reheating in the microwave or hob.
Top Tips
Serving suggestions
You can eat this with a variety of sides, including egg noodles, rice noodles, rice, my Egg Fried Rice, chilli sauce and prawn crackers.
Peppers
I like to add the peppers right at the end of the cooking time so they are still fairly crunchy. If you prefer them softer, you can add them for the slow cook.
Limes
Add the juice of one lime and then taste to see if you need another. This depends on your taste and also the juiciness of the limes!
Sauce
The level of ‘sauciness’ here will depend on how much liquid your chicken gives off as it cooks. If you want the sauce to be a little more runny at the end of the cooking time, just add a splash of boiling water.
More favourite fakeaways…
Slow Cooker Chicken
Slow Cooker Honey Garlic Chicken {with Sticky Sauce}
Slow Cooker
Slow Cooker Peking Style Duck
Slow Cooker Chicken
Slow Cooker Sweet and Sour Chicken {Easy Fakeaway}
FAQs
I use: Morphy Richards Sear & Stew Slow Cooker (it’s light and you can use it for browning on the hob too).
For induction hob users: Lakeland Digital 6.5l Slow Cooker.
Yes, I have a few, both sweet and savoury. Give these a try:
Chicken Satay Skewers
Peanut Butter Bars
Peanut Butter Cookies
Peanut Butter Brownies
Peanut Butter Noodles
Peanut Butter Fudge
Peanut Butter Vegan Stew
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Slow Cooker Chicken Satay {Slow Cooker Fakeaway}
Ingredients
For the slow cook:
- 1 kg Chicken thighs, Boneless and skinless
- 3 tsp Garlic
- 2 tsp Ginger
- 150 g Crunchy peanut butter
- 2 tsp Mild curry powder
- 3 tbsp Honey
- 4 tbsp Soy sauce, Low sodium
To serve:
- 2 Red peppers, Cut into small chunks
- 1-2 Limes , Juice only
Instructions
- Put all of the slow cook ingredients in the slow cooker, mix well, put the lid on and cook on HIGH for 4 hours or LOW for at least 6 hours.
- 30 minutes before the end of the cooking time, add in the peppers and stir through.
- Squeeze over the juice of 1 – 2 limes (to taste) before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a straightforward tasty recipe with everyday ingredients. My only question is, am I the only person to think that 1kg of boneless chicken is a huge amount for 4 people? Should do double that.