Slow cooker chicken satay is a flavorful dinner that you can make at home. This dish is a tender boneless chicken smothered in a satay sauce made with peanut butter, garlic, soy sauce, ginger, curry, and more. The whole family will go nuts for this slow cooker satay chicken.
Serve your satay over a bed of rice, and skip ordering takeout. This is a comfort food recipe that uses chicken thighs for ultra-flavorful chicken that is just like ordering takeout.
If you want more tasty dinners to make at home, try out this curry chicken rice you make in the Instant Pot. Or dive into this Instant Pot pad Thai for another restaurant-quality dinner that the family might enjoy.
This is a quick overview of the ingredients needed to make this recipe, you can find the full list of ingredients and amounts in the recipe card at the bottom of the post.
- boneless chicken thighs
- coconut milk
- peanut butter
- soy sauce or coconut aminos
- mince garlic or fresh garlic cloves
- fresh ginger
- lime juice
- curry powder
- salt and pepper
- green beans
- bell pepper
- fresh cilantro
- rice or noodles
This is an overview of the instructions for this recipe. The full step-by-step instructions can be found at the bottom of this post.
Dice up your chicken into cubes and place in the slow cooker.
Next, you will add in the garlic, spices, ginger, soy sauce, coconut milk, peanut butter, and honey. Mix to combine so all the flavors are blended.
Cover and cook as directed until the chicken is fully cooked and tender.
Then about 30 minutes before it is done, add in the green beans and peppers and cook until tender.
Hint: feel free to add in more veggies at the end of cooking for even more flavor. Just cut into bite-size pieces.
- Spicy – Add chili pepper flakes while cooking to enhance the spice flavor. You could even add in a Thai red curry paste which has some spice factor to it.
- Deluxe – Add in more veggies besides the green beans and red bell pepper. You can do zucchini, broccoli, green bell peppers, snow peas, etc.
- Ways to Serve – Use cauliflower rice for a lower-carb option. Or opt for jasmine rice, white rice, brown rice, or even some rice noodles. Any fluffy rice works great for pouring the peanut satay sauce over. The juicy chicken and sauce flavor the rice perfectly. You can also serve on lettuce wraps and sprinkle with some diced green onions for added flavor.
Equipment can have a big impact on how a recipe turns out. I recommend using a slow cooker that has a low heat and a high heat setting. When you cook chicken for the best juicy chicken result cook on low heat. You will also want to have some measuring cups on hand and a nice knife for slicing your chicken and veggies into small bite pieces as directed in the recipe card.
Now if you use cloves of garlic, a mincer is a great tool to keep on hand. This is a simple way to get minced garlic by squeezing your press. It works like a charm and you get perfect minced garlic every single time.
Store your satay in a sealed airtight container in the fridge for 2-3 days. I do recommend that you store the leftover rice in a separate container for best results. Then you can warm the dish up for dinner time in the microwave or on the stovetop.
Now you can freeze the leftovers as well for a freezer meal down the line. Just store leftovers in a freezer container. Then thaw in the fridge overnight, or defrost straight from the freezer. The chicken satay will freeze for 3-4 months.
Test Kitchen Tips
Boneless chicken is key, and make sure to remove any tendons or grisel. This will ensure you have tender pieces of chicken to bite into.
You also can adjust the spice factor by adding less curry and turmeric. Or if you want to ramp up the spice go right ahead and add more or red pepper flakes or a hot sauce. Play around with the ingredients to create the perfect flavor.
Cooking chicken low and slow is going to keep the skinless chicken breasts or thighs juicy as they cook. You will find cooking on high can dry out the chicken.
Fresh cilantro that is finely chopped, crushed peanuts, fresh lime wedges, or even a splash of fish sauce are all simple ingredients that you can use as a way to garnish.
Typically you will use chicken for making this satay. Now in other recipes, you will find pork or even beef can be used as well. Or opt for tofu for a vegetarian version.
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with [this recipe]:
- Cauliflower Rice
- Mashed Potatoes
Slow Cooker Chicken Satay
- Slow Cooker
- Sharp Knife
- Measuring cups
- 1.5 pounds boneless skinless chicken thighs cut into bite-sized pieces
- 13.5 ounces coconut milk
- ½ cup peanut butter
- ¼ cup soy sauce
- 2 tablespoons honey
- 3 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon lime juice
- 1 teaspoon curry powder
- ½ teaspoon turmeric
- Salt and pepper to taste
- 1 cup green beans trimmed and cut into 1-inch pieces
- 1 red bell pepper sliced
- Chopped peanuts and fresh cilantro for garnish optional
- Cooked rice or noodles for serving
- Place the chicken pieces into the slow cooker. Pour the coconut milk, peanut butter, soy sauce, honey, garlic, ginger, lime juice, curry powder, turmeric, salt, and pepper over the top. Stir to evenly combine.
- Cover and cook on high for 4 hours or on low for 6-8 hours until the chicken is cooked through and tender. Stir occasionally if possible.
- About 30 minutes prior to serving, add the green beans and red bell pepper slices to the slow cooker, stirring to combine. Continue cooking until the vegetables are crisp-tender.
- Serve the Slow Cooker Satay Chicken over cooked rice or noodles. Garnish with chopped peanuts and fresh cilantro for added flavor and presentation.