{"id":697,"date":"2025-10-16T18:30:33","date_gmt":"2025-10-16T18:30:33","guid":{"rendered":"http:\/\/www.cherrywillingham.org.uk\/?p=697"},"modified":"2025-11-27T09:45:39","modified_gmt":"2025-11-27T09:45:39","slug":"slow-cooker-satay-chicken","status":"publish","type":"post","link":"http:\/\/www.cherrywillingham.org.uk\/index.php\/2025\/10\/16\/slow-cooker-satay-chicken\/","title":{"rendered":"Slow Cooker Satay Chicken"},"content":{"rendered":"

Tender chicken bathed in a rich, creamy and nutty satay sauce – all made with ease in the slow cooker.<\/strong><\/p>\n

If you’ve never made satay chicken in the slow cooker, your life is about to change for the better. This recipe is loaded with flavour and has the most gorgeous sauce – you’re going to love it. Follow me…<\/p>\n

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Satay Chicken<\/h2>\n

What makes this recipe stand out from the rest is the layering of flavours<\/strong>. The first layer being the chicken, of course. The sauce is going to be magical, but what’s the point if the chicken is unseasoned?!<\/p>\n

Using Chicken Thighs<\/h3>\n

More often than not, when using the slow cooker, I’ll use thigh over breast because it’s far more difficult to overcook<\/strong>. The higher fat content also adds heaps more flavour to the sauce too. Here we’re just going to dice it into large bite-sized pieces and coat it in a simple concoction of store-bought spices.<\/p>\n

Frying the chicken<\/h2>\n

I know – it’s always a ‘sigh’ moment when a slow cooker recipe asks you to fry something beforehand. BUT – it is a seriously quick step, and it will make a noticeable difference. Frying the chicken helps build up a golden crust<\/strong> (aka develop flavour) and it also helps lock in the seasoning<\/strong>. You can then soak up the excess flavour by frying the onion, garlic and ginger.<\/p>\n

Process add seasoning to chicken (photo 1), mix (photo 2), add to pan (photo 3), fry then remove (photo 4), add onion, garlic & ginger (photo 5), fry then remove (photo 6).<\/em><\/p>\n

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Satay Chicken in the Slow Cooker<\/h2>\n

Once the chicken and aromatics have been fried, it’s plain sailing from there. Just combine everything in the slow cooker and you’re going to go.<\/p>\n

Satay Sauce<\/h3>\n

Because we’re using peanut butter<\/strong> (and quite a bit of it) the sauce will get quite thick. As such, I add in some coconut milk<\/strong> and chicken stock<\/strong> to keep everything nice and creamy\/saucy. I also add some soy sauce<\/strong> and honey<\/strong> for a nice salty, sweet contrast, along with some sriracha<\/strong> and curry powder<\/strong> for heat and lime juice<\/strong> to balance everything out.<\/p>\n

Extra Goodies<\/h3>\n

Towards the end of cooking, I love throwing in some red pepper<\/strong>, green beans<\/strong> and water chestnuts<\/strong> to bulk everything out and add some more texture.<\/p>\n

Process shots: combine everything in the slow cooker (photo 7), cook (photo 8), add pepper, beans and water chestnuts (photo 9), cook again (photo 10)<\/em><\/p>\n

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Slow Cooker Satay Chicken FAQ<\/h2>\n
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How spicy is it?<\/strong> <\/p>\n

I wouldn’t say it was particularly spicy, but it’s got some heat in it from the curry powder and sriracha. You can reduce the sriracha if you’re not good with spice at all, but it is pretty mellow.<\/p>\n<\/p><\/div>\n

Can I add different veg?<\/strong> <\/p>\n

Yep! These are just my faves. Just make sure it’s veg that’ll cook quickly (i.e. peas or mangetout).<\/p>\n<\/p><\/div>\n

Can I store leftovers?<\/strong> <\/p>\n

Yes – just allow to completely cool then tightly store in the fridge for up to a few days. Reheat until the chicken is piping hot again.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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How to serve Satay Chicken<\/h2>\n

My go-to is rice<\/strong>, but flatbreads<\/strong> or even noodles<\/strong> would be great. I love adding crushed peanuts<\/strong> at the end, but that’s totally optional. If you find it’s a little watery, just leave the lid off so it can reduce down and thicken up.<\/p>\n

For another satay chicken recipe check out my Thai Satay Chicken Skewers<\/a>!<\/em><\/p>\n

For another similar slow cooker recipe check out my Slow Cooker Chicken Curry<\/a>!<\/em><\/p>\n

Alrighty, let’s tuck into the full recipe for this slow cooker satay chicken shall we?!<\/strong><\/p>\n

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How to make Satay Chicken in the Slow Cooker (Full Recipe & Video)<\/h2>\n
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\"overhead<\/div>\n<\/div>\n

<\/span> Print<\/a><\/p>\n

<\/div>\n

Slow Cooker Satay Chicken<\/h2>\n

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<\/span><\/span><\/span><\/span><\/span><\/div>\n
<\/div>\n
Tender chicken bathed in a rich, creamy and nutty satay sauce – all made with ease in the slow cooker.<\/span><\/div>\n
<\/div>\n
\n
Course <\/span>Dinner, Main Course<\/span><\/div>\n
Cuisine <\/span>Asian<\/span><\/div>\n<\/div>\n
<\/div>\n
\n
Prep Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n
Cook Time <\/span>3 hours<\/span><\/span> hours<\/span> 30 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n
Total Time <\/span>4 hours<\/span><\/span> hours<\/span><\/span><\/div>\n<\/div>\n
<\/div>\n
Servings <\/span>4<\/span> – 5<\/span><\/span><\/div>\n
Calories <\/span>746<\/span>kcal<\/span><\/span><\/div>\n
Author <\/span>Chris Collins<\/a><\/span><\/div>\n
Cost <\/span>\u00a34 \/ $5<\/span><\/div>\n
\n

Equipment<\/h3>\n
    \n
  • \n
    Sharp Knife & Chopping Board<\/div>\n<\/li>\n
  • \n
    Medium Sized Mixing Bowl & Tongs (for seasoning the chicken)<\/span><\/div>\n<\/li>\n
  • \n
    Large Pan & Wooden Spoon (for frying the chicken)<\/span><\/div>\n<\/li>\n
  • \n
    Slow Cooker<\/div>\n<\/li>\n
  • \n
    Jug (for stock)<\/span><\/div>\n<\/li>\n
  • \n
    Whisk<\/div>\n<\/li>\n
  • \n
    Serving Spoon<\/div>\n<\/li>\n<\/ul>\n<\/div>\n
    \n

    Ingredients<\/h3>\n
    \n

    Chicken<\/h4>\n
      \n
    • 600g \/ 1.3lb<\/span> boneless skinless<\/span> Chicken Thighs<\/strong>,<\/span> diced into large bite-sized pieces (see notes)<\/em><\/span><\/li>\n
    • 2<\/span> tsp <\/span> Mild Curry Powder<\/strong><\/span><\/li>\n
    • 1<\/span> tsp EACH: <\/span> Cumin<\/strong>, Ground Coriander<\/strong>, Turmeric<\/strong><\/span><\/li>\n
    • 3\/4<\/span> tsp<\/span> Salt<\/strong><\/span><\/li>\n
    • 1\/2<\/span> tsp<\/span> Paprika<\/strong><\/span><\/li>\n
    • drizzle of<\/span> Oil<\/strong><\/span><\/li>\n<\/ul>\n<\/div>\n
      \n

      Satay Sauce<\/h4>\n
        \n
      • 1<\/span> large<\/span> White Onion<\/strong>,<\/span> finely diced<\/em><\/span><\/li>\n
      • 3<\/span> cloves of<\/span> Garlic<\/strong>,<\/span> finely diced<\/em><\/span><\/li>\n
      • 1<\/span> tbsp finely diced<\/span> Fresh Ginger<\/strong><\/span><\/li>\n
      • 1x<\/span> 400ml \/ 14oz can of<\/span> Full-Fat Coconut Milk<\/strong><\/span><\/li>\n
      • 160g \/ 5.6oz<\/span> Smooth Peanut Butter<\/strong><\/span><\/li>\n
      • 120ml \/ 1\/2 cup<\/span> Chicken Stock<\/strong><\/span><\/li>\n
      • 3<\/span> tbsp<\/span> Honey<\/strong><\/span><\/li>\n
      • 2<\/span> tbsp<\/span> Light Soy Sauce<\/strong><\/span><\/li>\n
      • 2<\/span> tbsp<\/span> Dark Soy Sauce<\/strong><\/span><\/li>\n
      • 1-2<\/span> tbsp<\/span> Sriracha<\/strong><\/span> (see notes)<\/em><\/span><\/li>\n
      • 1 1\/2<\/span> tbsp<\/span> Mild Curry Powder<\/strong><\/span><\/li>\n
      • 1<\/span> Lime<\/strong>,<\/span> juice only<\/em><\/span><\/li>\n<\/ul>\n<\/div>\n
        \n

        To Serve<\/h4>\n
          \n
        • 1<\/span> Red Pepper<\/strong>,<\/span> diced into chunks<\/em><\/span><\/li>\n
        • 1<\/span> can of<\/span> Sliced Water Chestnuts<\/strong><\/span> (net weight 225g\/8oz, drained weight 140g\/5oz)<\/em><\/span><\/li>\n
        • handful of<\/span> Green Beans<\/strong>,<\/span> trimmed and diced into chunks (~100g\/3.5oz – work to preference)<\/em><\/span><\/li>\n
        • handful of<\/span> Crushed Peanuts<\/strong><\/span> (optional)<\/em><\/span><\/li>\n
        • Rice<\/strong> and\/or Flatbreads<\/strong><\/span> (or even noodles)<\/em><\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
          \n

          Instructions<\/h3>\n
          \n
            \n
          • \n
            In the slow cooker, whisk together the coconut milk, peanut butter, chicken stock, honey, soy sauce, sriracha, curry powder and lime juice until well-blended.<\/span><\/div>\n<\/li>\n
          • \n
            In a medium-sized mixing bowl, coat the diced chicken in the seasoning. Add a drizzle of oil to a large pan over medium-high heat and once hot, space out the chicken. Fry for a few minutes on each side to build up a nice crust (important to lock in the seasoning and develop flavour). Place in the slow cooker, leaving any excess oil\/fat behind (chicken doesn't need to be cooked through at this point).<\/span><\/div>\n<\/li>\n
          • \n
            Top the pan up with oil if needed, then add the onion, garlic and ginger. Sweat it all down until soft and golden, then scrape into the slow cooker (be careful the garlic\/ginger doesn't burn).<\/span><\/div>\n<\/li>\n
          • \n
            Give everything a mix, then pop on the lid and cook on HIGH for 3 hours or LOW for 6 hours. Mix in the green beans, red pepper and water chestnuts, then cook for a further 30 minutes for HIGH or 1 hour for LOW, or until the veg has softened. The consistency should be perfect at this point, but if it's looking a little watery, just leave the lid off the reduce. Check for seasoning and adjust with salt or soy sauce if you think it needs it.<\/span><\/div>\n<\/li>\n
          • \n
            Serve with rice and\/or flatbreads with crushed peanuts on top (optional).<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
            \n

            Video<\/h3>\n
            \n