Why You’ll Love Slow Cooker Satay Chicken Recipe

I love how everything goes straight into the slow cooker, making prep quick and cleanup easy. The coconut-peanut marinade becomes a thick, flavour-packed sauce that coats every piece of chicken beautifully. I appreciate how versatile it is—I can serve it with rice, noodles, or veggies—and it reheats wonderfully for meal prep.

Ingredients

1 onion, sliced
2 capsicum, sliced
1.2kg chicken breast or thighs, diced
2 Tbsp cornflour

Marinade
3 clove garlic, crushed
¼ cup peanut butter
1 can coconut cream, 400g
1 chicken stock cube
125ml 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
Coriander
8 servings steamed rice

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. In the base of the slow cooker, I combine all of the marinade ingredients and mix well.

2. I add the sliced onion, capsicum, and diced chicken, stirring to coat everything evenly.

3. I cook on high for 4 hours or on low for 7 hours, until the chicken is tender and cooked through.

4. I mix the cornflour with 2 tablespoons of cold water, then stir it into the curry 20 minutes before serving to thicken the sauce.

5. I serve the satay chicken over steamed rice and garnish with coriander and fresh chilli.

Servings and Timing

Serves 8
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes

Variations

• I use a mix of chicken breasts and thighs for the best texture.

• I sometimes add vegetables like carrots, green beans, or broccoli in the last hour of cooking.

• I adjust the spice level by adding chilli flakes or using hot curry powder.

• I swap peanut butter for almond or cashew butter when I want a slightly different flavour.

• I serve it over noodles or mashed potatoes for a fun change from rice.

Storage/Reheating

I store leftovers in individual containers with rice and vegetables for easy meal prep. They keep well in the fridge for up to 3 days. This recipe freezes beautifully for up to 3 months in an airtight container. To reheat, I warm it gently in the microwave or on the stove, adding a splash of water or coconut milk if the sauce thickens too much.

FAQs

Can I use coconut milk instead of coconut cream?

Yes, I often use either, depending on what I have on hand.

Can I cook this on low heat for longer?

Yes, I cook it on low for about 7 hours when I want to leave it all day.

Can I use crunchy peanut butter?

Absolutely—I find it adds lovely texture.

Can I make this recipe spicy?

Yes, I add fresh chillies, chilli flakes, or a spicy curry powder.

Why add cornflour at the end?

I add it to thicken the sauce once the chicken has finished cooking.

Can I add vegetables to the slow cooker?

Yes, I add firmer veggies at the beginning and softer ones toward the end.

Can I use frozen chicken?

I prefer thawed chicken for food safety and even cooking.

How do I stop the sauce from splitting?

I stir well before cooking and avoid opening the lid too often.

Can I halve the recipe?

Yes, I halve everything evenly, reducing cook time slightly if needed.

Conclusion

I love how this Slow Cooker Satay Chicken transforms simple ingredients into a creamy, flavour-packed meal with minimal effort. With its tender chicken, rich sauce, and freezer-friendly nature, it’s a staple I turn to when I want comfort, convenience, and big flavour all in one dish.