I love how this recipe transforms simple ingredients into a restaurant-quality meal with almost no hands-on time. The creamy peanut sauce, combined with a touch of honey and soy sauce, gives the chicken a deep, savory sweetness that’s utterly irresistible. It’s family-friendly, easy to prepare, and ideal for busy nights when I want a hearty meal waiting for me. I also like how adaptable it is—I can tweak the spice level, swap the protein, or add extra veggies to suit my mood.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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
Directions
I start by placing all the slow-cook ingredients—chicken thighs, garlic, ginger, peanut butter, curry powder, honey, and soy sauce—into the slow cooker. I give everything a good mix to coat the chicken evenly in the rich, fragrant sauce. Then I put the lid on and cook on HIGH for about 4 hours, or on LOW for 6 hours if I have more time.
About 30 minutes before the cooking time is up, I add the chopped red peppers and stir them through the sauce. This keeps them slightly crisp and colorful. If I prefer softer peppers, I add them earlier in the cooking process.
Once the chicken is tender and coated in the luscious satay sauce, I squeeze in the juice of one lime, taste, and adjust with more lime juice if needed. The citrusy zing really brightens the creamy peanut flavors.
I like serving the chicken over steamed jasmine rice or noodles, topped with a little extra sauce from the pot and a sprinkle of chopped cilantro or crushed peanuts for garnish.
Servings and Timing
This recipe serves 4 people. The prep time takes just about 5 minutes, while the cooking time is around 4 hours on HIGH or 6 hours on LOW. The total time comes to roughly 4 hours and 5 minutes. Each serving is about 550–600 calories, depending on how much sauce and rice I add.
Variations
I love how versatile this dish is. Sometimes I swap chicken thighs for chicken breasts, reducing the cooking time to about 3 hours on HIGH. For a vegetarian twist, I use tofu or chickpeas instead of chicken. When I want a bit more heat, I stir in some chili paste or sriracha. I’ve also experimented with smooth peanut butter for a silkier sauce, or even almond butter for a slightly different nutty flavor. For extra color and nutrition, I add green beans or baby corn along with the peppers.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently on the hob or in the microwave, adding a splash of boiling water if the sauce thickens too much. This dish also freezes beautifully—I let it cool completely before transferring it to a freezer-safe container. It keeps for up to 3 months. When I’m ready to enjoy it again, I thaw it overnight in the fridge and reheat until piping hot.
FAQs
Can I use chicken breasts instead of thighs?
Yes, I often do. They cook faster—about 3 hours on HIGH if cut into chunks.
Can I make this spicier?
Definitely. I sometimes add a teaspoon of chili flakes or a spoonful of chili sauce for extra heat.
Can I use smooth peanut butter instead of crunchy?
Yes, smooth peanut butter works fine, though I like the crunch from the original version.
What if my sauce is too thick?
I stir in a splash of boiling water or coconut milk to loosen it up before serving.
Can I cook this in advance?
Yes, it reheats wonderfully and even tastes better the next day as the flavors deepen.
Can I freeze chicken satay?
Absolutely. I freeze it for up to 3 months and defrost it thoroughly before reheating.
What sides go well with this dish?
I love serving it with rice, noodles, or even cauliflower rice for a lighter option.
Can I make this recipe nut-free?
I use sunflower seed butter or tahini as a substitute for peanut butter if avoiding nuts.
What’s the best way to adjust the saltiness?
I use low-sodium soy sauce and taste before adding extra salt—it’s easy to overdo.
Can I add more vegetables?
Yes, I often add bell peppers, carrots, or green beans to make it more colorful and nutritious.
Conclusion
I love how this Slow Cooker Chicken Satay combines simplicity with incredible flavor. It’s creamy, nutty, and full of tender chicken that practically falls apart. Whether I’m serving it for a family dinner or prepping meals for the week, it always brings that perfect fakeaway satisfaction—without the fuss or expense of takeout.
Slow Cooker Chicken Satay is a creamy, nutty, and flavorful dish made with tender chicken thighs simmered in a rich peanut sauce. It’s a healthier, homemade fakeaway that’s simple to prepare and perfect for busy weeknights or cozy family dinners.
Total Time:4 hours 5 minutes
Yield:4 servings
Ingredients
1 kg Boneless, Skinless Chicken Thighs
3 tsp Garlic (minced)
2 tsp Ginger (grated)
150 g Crunchy Peanut Butter
2 tsp Mild Curry Powder
3 tbsp Honey
4 tbsp Low-Sodium Soy Sauce
2 Red Peppers (cut into small chunks)
Juice of 1–2 Limes
Salt and Black Pepper, to taste
Optional: Chopped Cilantro or Crushed Peanuts for garnish
Instructions
Place chicken thighs, garlic, ginger, peanut butter, curry powder, honey, and soy sauce in the slow cooker.
Stir to coat the chicken evenly in the sauce.
Cover and cook on HIGH for 4 hours or LOW for 6 hours until the chicken is tender.
About 30 minutes before the end of cooking, add the chopped red peppers and stir them into the sauce.
Once cooked, squeeze in the lime juice and stir well. Taste and adjust seasoning if needed.
Serve the chicken and sauce over steamed jasmine rice or noodles.
Garnish with chopped cilantro or crushed peanuts before serving, if desired.
Notes
Use chicken breasts instead of thighs for a leaner version; cook for about 3 hours on HIGH.
For more spice, add chili flakes, chili paste, or sriracha.
Swap peanut butter for almond butter or sunflower seed butter for a nut-free version.
Add vegetables like green beans, baby corn, or carrots for extra color and nutrition.
Loosen the sauce with a splash of coconut milk or hot water if it thickens too much.
