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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.

Close up of the dish Slow Cooker Chicken Satay.

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


Pan filled with cooked Slow Cooker Chicken Satay.

About this recipe

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 notes

Ingredients laid out for the recipe Slow Cooker Chicken Satay.
  • 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 – Go for fresh, paste or from a jar. Any is OK
  • Ginger – Again, go for fresh, paste or from a jar
  • 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

Step 1 in the recipe for Slow Cooker Chicken Satay. Add ingredients to the pan.
  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!)
Step 2 in the recipe for Slow Cooker Chicken Satay. Add ingredients to the pan.

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.

FAQ

Can you recommend a slow cooker?

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.

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).

4.98 from 238 votes

Slow Cooker Chicken Satay {Slow Cooker Fakeaway}

This Slow Cooker Chicken Satay is nutty, creamy, tasty and super simple. An ideal fakeaway for the whole family.
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Servings: 4

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

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. Totally up to you
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
Chicken: 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
Crunchy peanut butter: You can use smooth if you prefer but this gives a nice crunch
Honey: Runny honey it best here if you have it
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!
Freezing: 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
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
 

Nutrition

Calories: 605kcalCarbohydrates: 29gProtein: 60gFat: 29gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 12gTrans Fat: 0.04gCholesterol: 238mgSodium: 1415mgPotassium: 1109mgFiber: 5gSugar: 19gVitamin A: 1941IUVitamin C: 82mgCalcium: 63mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Family Food
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Sarah Rossi founder of TamingTwins.com and author of 'What's for Dinner?' books.

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4.98 from 238 votes (207 ratings without comment)

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37 Comments

  1. 1 star
    This recipe did not work for me. I think minus the honey would be great, the honey burnt in the slow cooker on low and there was no sauce

  2. 5 stars
    Absolutely beautiful dinner.
    So easy and so very tasty.
    My whole family just loved it.
    Thank you so much for all your amazing recipes.

  3. 5 stars
    I doctored this up quite a bit. I added turmeric bc I didn’t have curry. I also added crushed red pepper, ground cloves, nutmeg and bay leaves. I added coconut milk as others suggested and the chicken came out so silky and tender! Served over jasmine rice with broccoli and our foreign student who is staying with us asked for the leftovers!!!!! That was all the compliment I needed. Delicious 🙂

  4. 4 stars
    I like this recipe a lot for several reasons. Firstly, it’s quick, simple and relatively cheap. It can go with any carb. My faves are fresh tagliatelle, rice noodles or egg flied lice.

    The recipe is versatile and easy to adapt. Personally, I think it benefits from the addition of some onion. I add 2 bunches of finely chopped spring onions. Also, I like it hotter. A tbs of hot madras curry powder and a tbs of dried chilli flakes hits the sweet spot for me.

    There are different ways to use this recipe. Here’s one: use butternut squash instead of meat. Whizz it up and you have a lovely winter warmer soup. Thin as desired with water or stock.

    Sometimes I cook it with whole chicken breasts. I make the sauce into soup and freeze it. I let the chicken go cold and slice it for sandwiches as a great alternative to chicken tikka sandwiches.