I really enjoy this recipe because it transforms simple ingredients into something that tastes like a takeaway classic. The slow cooking process makes the chicken incredibly tender, while the peanut butter and honey create a creamy, luscious sauce. I find it perfect for busy days — it takes just minutes to prep and rewards me with a rich, aromatic dinner that feels special yet effortless.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the slow cook: 1 kg (2.2 lb) Chicken thighs, Boneless and skinless 3 tsp Garlic 2 tsp Ginger 150 g (5 oz) Crunchy peanut butter 2 tsp Mild curry powder 3 tbsp Honey 4 tbsp Soy sauce, Low sodium
To serve: 2 Red peppers, Cut into small chunks 1-2 Limes, Juice only
Directions
I start by adding all the slow cook ingredients into the slow cooker — chicken thighs, garlic, ginger, peanut butter, curry powder, honey, and soy sauce.
I mix everything well so the chicken is fully coated in the sauce.
I cover with the lid and cook on HIGH for 4 hours or LOW for at least 6 hours.
About 30 minutes before the cooking time is done, I add in the red peppers and stir them through.
When ready to serve, I squeeze over the juice of 1 to 2 limes, depending on how tangy I want it.
Servings and Timing
This recipe makes 4 servings. It takes about 5 minutes to prepare and 4 hours to cook on HIGH (or 6 hours on LOW). Each serving contains approximately 450–500 calories, depending on portion size and sides served.
Variations
Sometimes I like to switch things up by using smooth peanut butter instead of crunchy for a creamier sauce. If I’m in the mood for a spicier version, I add a little chili paste or sliced red chili. I’ve also tried this with chicken breast instead of thighs — it cooks faster, about 3 hours on HIGH if cut into chunks. For a different twist, almond butter or cashew butter works beautifully as an alternative to peanuts.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in the microwave or on the hob until piping hot. This dish also freezes really well — once it’s completely cool, I put it in a freezer-safe container and freeze for up to 3 months. When ready to enjoy, I defrost it thoroughly before reheating.
FAQs
Can I use chicken breast instead of thighs?
Yes, I often do. I just reduce the cooking time to around 3 hours on HIGH, especially if the chicken is cut into chunks.
Can I use smooth peanut butter instead of crunchy?
Absolutely. Smooth peanut butter gives a silkier sauce, while crunchy adds texture — both work well.
How spicy is this dish?
It’s mild, but I can add chili or hot curry powder if I want more heat.
Can I add vegetables earlier in the cooking process?
Yes, if I prefer softer peppers, I add them at the start. I like them crunchier, so I add them near the end.
What can I serve with chicken satay?
I usually serve it with rice, egg noodles, or rice noodles. It also pairs beautifully with a fresh salad or prawn crackers.
Can I make this recipe in advance?
Yes, I often prepare it in the morning and let it cook while I’m busy. It reheats perfectly for later meals.
How do I make the sauce thinner?
If the sauce is too thick, I stir in a splash of boiling water at the end of cooking to loosen it.
Can I make it nut-free?
I can substitute peanut butter with a nut-free spread like sunflower seed butter if needed.
How do I know when the chicken is done?
The chicken should be tender and easy to shred with a fork. It should reach an internal temperature of at least 75°C (165°F).
Can I double this recipe?
Yes, I often double it for meal prep or family gatherings. I just make sure my slow cooker has enough space for everything to cook evenly.
Conclusion
This Slow Cooker Chicken Satay is one of my favorite easy dinners — it’s full of flavor, creamy, and comforting with hardly any effort. I love how it fills the kitchen with delicious aromas while I get on with my day. Whether I serve it with noodles, rice, or veggies, it’s always a crowd-pleaser that makes fakeaway nights feel truly special.
A rich, nutty, and creamy Slow Cooker Chicken Satay that combines tender chicken with a luscious peanut sauce, honey sweetness, and a touch of spice. This easy fakeaway recipe is perfect for busy days and delivers restaurant-quality flavor with minimal effort.
Ingredients
1 kg (2.2 lb) boneless, skinless chicken thighs
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
Instructions
Add chicken thighs, garlic, ginger, peanut butter, curry powder, honey, and soy sauce into the slow cooker.
Stir well to coat the chicken evenly with the sauce.
Cover with the lid and cook on HIGH for 4 hours or on LOW for 6 hours.
About 30 minutes before the end of cooking, add the red peppers and stir through.
Once cooked, squeeze the juice of 1–2 limes over the dish, adjusting for desired tanginess.
Serve hot with rice, noodles, or your favorite side.
Notes
For a creamier texture, use smooth peanut butter instead of crunchy.
Add chili paste or sliced red chili for extra heat.
Substitute chicken thighs with chicken breast and reduce cooking time to 3 hours on HIGH.
For a nut-free version, use sunflower seed butter instead of peanut butter.
Freeze leftovers for up to 3 months; defrost before reheating.
Serve with rice, egg noodles, or a fresh salad for a balanced meal.
