This slow cooker satay chicken is an easy, comforting weeknight dinner made with tender chicken, vegetables, and a rich, creamy peanut sauce. Everything cooks together in the slow cooker, making it ideal for busy days, family dinners, and simple meal prep. It is dairy free, full of flavour, and delicious served over steamed jasmine rice.
Slow cooker meals are a lifesaver when the week feels full. You can prepare everything earlier in the day, switch the slow cooker on, and come back later to a warm, ready-to-serve dinner. This slow cooker satay chicken is exactly that kind of recipe: simple to prep, easy to cook, and satisfying enough for the whole family.
Satay chicken is a classic favourite because it has a creamy peanut sauce, savoury seasoning, a touch of sweetness, and just enough warmth to make it comforting without being overly spicy. You do not need a jarred sauce to make it taste good. A handful of everyday pantry ingredients creates a thick, flavourful satay sauce that coats the shredded chicken beautifully.
This recipe is also a great way to include vegetables in dinner. Carrots, capsicum, onion, and green beans cook into the sauce and add colour, texture, and flavour. If you prefer, you can keep the slow cooker satay chicken simple with just chicken and sauce, then serve steamed or frozen vegetables on the side.
Key Ingredients
This slow cooker satay chicken is made with simple ingredients that come together to create a creamy, savoury peanut sauce.
All ingredient quantities are listed in the recipe card below.
- Chicken breast – Chicken breast works well because it becomes tender and easy to shred. Chicken thighs can also be used if you prefer a richer result.
- Vegetables – Carrots, red capsicum or bell pepper, and brown or yellow onion cook down into the sauce and add flavour. Green beans are added near the end so they keep some texture. Broccoli or cauliflower can be used instead.
- Smooth peanut butter – This forms the base of the satay sauce. Natural peanut butter works well, but any smooth peanut butter you enjoy can be used.
- Soy sauce – Adds salty, savoury depth to balance the creamy peanut butter.
- Honey – Brings a gentle sweetness that rounds out the sauce.
- Sesame oil – Adds a deep, nutty flavour that works beautifully with peanut butter.
- Garlic – Gives the sauce more savoury flavour.
- Curry powder – Adds warmth and richness. Different brands vary in strength, so adjust to taste if needed.
- Sriracha – Adds mild heat. Use 1 tablespoon for a gentle warmth or 2 tablespoons if you prefer more spice.
- Lime juice – Freshens the sauce and cuts through the richness.
- Coconut milk and chicken stock – Create a creamy sauce that is thick enough to coat the chicken but still saucy enough to serve with rice.
Gluten Free Option: Use tamari or gluten free soy sauce, and check that your curry powder, chicken stock, and sriracha are gluten free.
Step-By-Step Instructions
Step 1: Add the chicken breast, sliced carrots, capsicum, and onion to the slow cooker.
Step 2: In a bowl or jug, whisk together the peanut butter, soy sauce, honey, sesame oil, garlic, curry powder, sriracha, lime juice, coconut milk, and chicken stock until smooth.
Step 3: Pour the satay sauce over the chicken and vegetables. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken is tender.
Step 4: Remove the chicken and shred it with two forks, leaving the pieces as chunky or fine as you like. Return the chicken to the slow cooker, add the green beans, and stir well.
Step 5: Cover again and cook for another 20 to 30 minutes, or until the beans are cooked to your liking. Taste the sauce and adjust with extra soy sauce or lime juice if needed.
Step 6: Serve the slow cooker satay chicken over steamed jasmine rice with crushed peanuts, fresh coriander, and lime wedges.
👉 Tip! Add the capsicum at the beginning if you like it soft and slightly melted into the sauce. For more texture, especially when meal prepping, add the capsicum with the green beans near the end.
Meal Prep and Storage Instructions
This slow cooker satay chicken is excellent for meal prep because it reheats well and keeps its flavour. Store leftovers in an airtight container in the fridge for up to 3 days.
It also freezes well for up to 3 months. If you plan to freeze portions, adding the capsicum later in the cooking time can help prevent the vegetables from becoming too soft when reheated.
Reheat gently in a saucepan over low to medium heat or in the microwave. If the peanut sauce has thickened in the fridge or freezer, add a small splash of water while reheating and stir until creamy again.
Recipe FAQs
Yes. Chicken breast and chicken thighs both work in this slow cooker satay chicken recipe. Chicken thighs will taste a little richer, while chicken breast is a leaner option.
It has gentle warmth rather than strong heat. For a milder version, use 1 tablespoon of sriracha. For more spice, add extra sriracha or serve with sliced fresh chilli.
Replace the soy sauce with tamari or gluten free soy sauce. Also check the labels on the curry powder, chicken stock, and sriracha to make sure they are gluten free.
More Slow Cooker Chicken Recipes
Slow Cooker Coconut Chicken Curry
Slow Cooker Honey Garlic Chicken
Slow Cooker Apricot Chicken
Slow Cooker Marry Me Chicken
Slow Cooker Satay Chicken
Equipment
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Slow cooker
Ingredients
- 700 g (1 ½ lb) chicken breast, approximately 2 large breasts
- 2 large carrots, sliced
- 1 red capsicum/bell pepper, sliced
- 1 brown onion/yellow onion, sliced
- 130 g (½ cup) smooth peanut butter
- 60 ml (¼ cup) soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon curry powder
- 1 to 2 tablespoons sriracha
- Juice of 1 lime
- 250 ml (1 cup) coconut milk
- 125 ml (½ cup) chicken stock
- 200 g green beans, trimmed and halved
To Serve
- Steamed jasmine rice
- Crushed peanuts
- Fresh coriander/cilantro
- Lime wedges
Instructions
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Place the chicken breast, carrots, capsicum, and onion into the slow cooker.
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Whisk the peanut butter, soy sauce, honey, sesame oil, garlic, curry powder, sriracha, lime juice, coconut milk, and chicken stock in a bowl until smooth.
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Pour the satay sauce over the chicken and vegetables. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken is tender.
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Remove the chicken and shred it with two forks.
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Return the shredded chicken to the slow cooker, add the green beans, and stir to combine.
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Cover and cook for another 20 to 30 minutes, or until the beans are cooked.
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Taste and adjust the seasoning with extra soy sauce or lime juice if needed.
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Serve over steamed jasmine rice with crushed peanuts, fresh coriander, and lime wedges.
Notes
Gluten free option: Use tamari or gluten free soy sauce, and check that the curry powder, stock, and sriracha are gluten free.
Chicken: Chicken breast and chicken thighs can be used interchangeably.
Capsicum: Add it at the start for a softer texture, or add it with the green beans if you prefer more bite.
Storage: Store in the fridge for up to 3 days or freeze for up to 3 months.
Nutritional information is for the satay chicken only and does not include rice or toppings.
Nutrition
Nutritional information is provided as a guide only and may vary depending on the exact ingredients used.