Easy Slow Cooker Chicken Satay – A Time-Saving Favorite

Slow Cooker Chicken Satay takes just 5 minutes of prep and delivers tender, flavorful chicken in a rich and nutty sauce every single time. It’s my go-to slow cooker recipe for busy weeknights when you need something easy, satisfying, and downright delicious.

I first came up with this easy chicken satay recipe when I was craving takeout but didn’t want to spend a fortune—or wait an hour for delivery. Traditional chicken satay involves marinating, skewering, and grilling, but this homemade chicken satay conveniently skips all that while keeping the same incredible flavors. Trust me, this slow cooker trick will make your life so much easier.

Why This Slow Cooker Chicken Satay Is a Game-Changer

• Hands-off cooking: The slow cooker does all the work—four hours on high or six on low, and you can walk away while dinner makes itself.
• Minimal prep: With just 5 minutes of chopping and stirring, this is as low-effort as it gets.
• Fakeaway perfection: This dish delivers all the deliciousness of a takeaway favorite for a fraction of the price and calories.
• Make-ahead friendly: It freezes beautifully, so you can always have a batch ready to reheat.

Equipment You’ll Need for This Slow Cooker Chicken Satay

You’ll only need a few basic tools to make this dish, starting with your trusty slow cooker. Here’s the full lineup:

• Slow cooker: Go for a 4-quart to 6-quart model that allows space for everything to cook evenly. Most slow cookers have low and high settings; you’ll use either depending on your timeline.
• Knife and cutting board: These will come in handy for chopping your peppers and prepping the lime juice.
• Wooden spoon: Great for mixing everything together without scratching your slow cooker’s surface.

Pro tip: If your slow cooker tends to run hot or you notice chicken sticking occasionally, spritz it with a bit of nonstick spray before starting.

Simple Ingredients for Slow Cooker Chicken Satay

This recipe keeps things simple with a handful of pantry staples and fresh ingredients. Here are the key players:

• Chicken thighs: Boneless, skinless chicken thighs are perfect for the slow cooker because they stay juicy and tender. You can swap in chicken breasts, but be mindful of cooking time (more on that below).
• Crunchy peanut butter: The crunch adds great texture to the sauce. Smooth peanut butter works too if that’s what you have on hand.
• Mild curry powder: Adds a warm, aromatic spice that pairs perfectly with the creamy peanut butter.
  
• Red peppers: Toss these in during the last half hour of cooking for a burst of fresh, crunchy sweetness.

Time-saving tip: Buy pre-minced garlic and ginger to shave a few minutes off your prep time!

Slow Cooker Chicken Satay Recipe Details

• Servings: 4
• Prep Time: 5 minutes
• Cook Time: 4 hours on HIGH or 6 hours on LOW
• Total Time: 4 hours 5 minutes

Slow Cooker Chicken Satay Ingredients

• 1 kg (2.2 lb) Chicken thighs, boneless and skinless
• 3 tsp Garlic, minced
• 2 tsp Ginger, minced
• 150 g (5 oz) Crunchy peanut butter
• 2 tsp Mild curry powder
• 3 tbsp Honey
• 4 tbsp Low sodium soy sauce
• 2 Red peppers, cut into small chunks
• 1-2 Limes, juice only

Step-by-Step Slow Cooker Chicken Satay Instructions

1. Place the chicken, garlic, ginger, peanut butter, curry powder, honey, and soy sauce into your slow cooker. Stir until everything is evenly combined and the chicken is coated in the sauce.
2. Set your slow cooker to HIGH for 4 hours or LOW for at least 6 hours. Cover with the lid and let it do its magic.
3. About 30 minutes before the cooking time ends, add the red peppers. Stir them into the sauce and let them cook until crisp-tender.
4. Just before serving, squeeze the juice of 1 lime over the chicken. Taste, and add more lime juice if needed for extra brightness.
5. Serve hot with your favorite sides like steamed rice, egg noodles, or even prawn crackers. Enjoy!

Jake’s Tips for the Best Slow Cooker Chicken Satay

• Adjust the sauciness: If your sauce feels too thick, stir in a small splash of boiling water to loosen it up.
• Don’t overcook: If you switch to chicken breasts, check for doneness at the 3-hour mark on HIGH to avoid dryness.
• Pre-cut hacks: Look for pre-chopped garlic, ginger, and peppers in your grocery store’s produce section to save more time.
• Serving shortcuts: Batch-cook your rice or noodles earlier in the week so everything’s ready to go.
• Freezer-friendly: Freeze leftover portions in airtight containers for up to three months. Reheat on the stove or in the microwave for an instant meal.

Easy Slow Cooker Chicken Satay Variations

• Swap the protein: Try pork shoulder, turkey, or even tofu for a fun twist.
• Make it spicy: Add a pinch of chili flakes or a splash of sriracha to the sauce for an extra kick.
• Use different nut butters: Almond or cashew butter can stand in for peanut butter if you’re looking for a variation.
• Veggie boost: Toss in snap peas, carrots, or baby corn along with the peppers for more color and crunch.

Slow Cooker Chicken Satay FAQs

Can I use chicken breasts instead of thighs?

Yes, you can! Just be sure to shorten the cooking time. On HIGH, chicken breasts should only take about 3 hours if cut into chunks.

What’s the best way to reheat leftovers?

Reheat in the microwave or on the stovetop over medium heat until warmed through. Add a splash of water if the sauce thickened too much in the fridge.

Can I make this low-carb?

Absolutely. Serve it with cauliflower rice or on a bed of greens instead of traditional rice or noodles.

How do I get the sauce thinner?

If it’s a bit too thick, stir in a couple of tablespoons of boiling water until you reach your desired consistency.

There you have it—my go-to Slow Cooker Chicken Satay recipe that’s easy, versatile, and absolutely loaded with flavor. What’s your favorite kitchen shortcut for weeknight meals? Let me know in the comments below!