A tasty slow cooker meal made from a combination of chicken, onions and capsicum cooked in coconut cream, soy sauce and peanut butter. This recipe makes a large meal which means you can either save a meal for a later date, or meal prep portions.
Satay and chicken are such winning combination. I have several satay recipes on my website and they are all so popular! What I think you'll love about this Slow Cooker Satay Chicken is that you can throw everything into the cooker in the morning, then come home to a beautiful meal in the evening. Prep some rice and steamed green veg and you're good to go.
This recipe uses a whopping 1.2kg of chicken, however it makes between 8-10 portions. Therefore you can get the cooking done once, then smugly eat this meal over a few days or even months if you freeze it. I just love getting ahead!
Jump to:
Ingredient notes:
- Chicken: I used a combination of chicken breasts and thighs because that's what I had to hand. Either will work in this recipe.
- Peanut butter: When it comes to cooking I tend to use the most affordable peanut butter. If I have a 'fancier' peanut butter I'll save that for my toast!
- Soy sauce: I've used a reduced salt soy sauce in this recipe. If you are making this gluten free, be sure to use gluten free soy sauce, which is available in most major supermarkets.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
In the base of a slow cooker, combine all of the marinade ingredients. Mix well, then add the sliced onion, capsicum and diced chicken.
Cook on high for four hours or on low for seven hours, until the chicken is cooked through.
Mix the cornflour with two tablespoons of cold water and add to the curry 20 minutes before serving. Stir and leave to thicken up.
Serve the satay chicken on top of steamed rice, garnished with coriander and fresh chilli if desired.
Recipe FAQs:
While most of the ingredients are gluten free, soy sauce is not. However you can get gluten free soy sauce from most major supermarkets. Also be sure to check your stock cubes, peanut butter and curry powder meet your dietary requirements.
This is a big recipe and will give you at least 8 portions. You can either freeze half of it and save it for another meal. Or, you can meal prep for the week.
Storage:
Store any leftover slow cooker satay chicken in an airtight container in the fridge for up to three days. Reheat on the stovetop or in the microwave until piping hot.
Slow cooker satay chicken can also be frozen. Store in an airtight container or freezer bag in the freezer for up to three months. Defrost completely before reheating.
Top tips:
This dish is perfect for meal prep. Store leftovers in individual serve containers with a portion of rice and steamed vegetables.
Related Recipes:
Made this recipe?
Please click on the stars below to rate it or, write a review!
Slow Cooker Satay Chicken
A delicious slow cooker meal made from chicken pieces, onions and capsicum cooked in a flavoursome coconut satay sauce.
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
Instructions
- In the base of a slow cooker, combine all of the marinade ingredients.
- Mix well, then add the sliced onion, capsicum and diced chicken.
- Cook on high for four hours or on low for seven hours, until the chicken is cooked through.
- Mix the cornflour with two tablespoons of cold water and add to the curry 20 minutes before serving. Stir and leave to thicken up.
- Serve the satay chicken on top of steamed rice, garnished with coriander and fresh chilli if desired.
Notes
- I used a combination of chicken breast and thighs.
- Serve on top of noodles or mash if you prefer.
- This dish is perfect for meal prep. Store leftovers in individual serve containers with a portion of rice and steamed vegetables.
- This makes a large portion so freeze half in an airtight container for up to 3 months.
- Either coconut cream or coconut milk will work in this recipe.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 646Total Fat: 28gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 162mgSodium: 809mgCarbohydrates: 59gFiber: 3gSugar: 6gProtein: 64g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
If you don't already follow me, head over to my Instagram or Facebook pages to keep up to date with all my new recipes.
Vanya
michelle says
picture tricked me, coconut cream pictured, recipe calls from coconut milk.
VJ cooks says
Hi Michelle, either will work. However I've updated the recipe card to say coconut cream, which is what I used.
Brian Jones says
The picture showed coconut cream but the ingredients list show coconut milk - which is correct or does it not matter?
VJ cooks says
Hi Brian, yes either will work. However I've updated the recipe card to say coconut cream, which is what I used.
Kirsty says
Absolutely delicious!!! I was a bit worried that chicken breast in the slow cooker would come out a bit tough but it was all good. I marinated it in the fridge overnight and then cooked it on high for 4 hrs the next day. It was perfect!!! Another tasty and super easy winner, winner, chicken dinner! Thanks VJ 😀
VJ cooks says
That's awesome. So glad you enjoyed it.
Erin says
Hi, can I make this all up in a prep bag and freeze raw before cooking? Like your beef curry prep bag?
VJ cooks says
What a great idea! Yes that would absolutely work!
Heather says
Delicious meal, tasty and easy
Pamela Fisher says
This was so delicious. Incredibly easy to make and a real keeper. Love your books VJ
VJ cooks says
Oh amazing. Thanks so much for the feedback, Pam.
Megan says
Hi just wondering if this would work using a pressure cooker? If so how long would you cook it for?
Thanks
VJ cooks says
Hi Megan, I haven't actually tried it in the pressure cooker sorry. But I would suggest cooking it on Manual for about 20 minutes, then switching to Sauté mode, adding the cornflour and cooking for a few minutes or until thickened to your liking.
Hayley says
How much cornflour is required?
VJ cooks says
2 tablespoons - it's listed just under the ingredients 🙂