Why You’ll Love This Recipe

I enjoy this recipe because everything goes straight into the slow cooker, making it easy and fuss-free. The sauce becomes silky and deeply flavorful, and the chicken absorbs all that goodness while staying juicy. I also love how versatile it is—perfect for meal prep, freezing, or serving with rice, noodles, or even mashed potatoes.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

1. I start by adding all of the marinade ingredients to the base of my slow cooker and mixing until smooth and well combined.

2. I add the sliced onion, sliced capsicum, and diced chicken, stirring everything so the chicken is fully coated in the sauce.

3. I cook the mixture on high for 4 hours or on low for 7 hours, until the chicken is completely cooked and tender.

4. Twenty minutes before serving, I mix the cornflour with 2 tablespoons of cold water and stir this slurry into the curry to help it thicken.

5. Once the sauce has thickened, I serve the satay chicken over steamed rice and top it with coriander and fresh chilli if I want extra heat.

Servings and Timing

This recipe serves 8.
Prep time: 15 minutes
Cook time: 4 hours
Total time: 4 hours 15 minutes

Variations

• I use chicken thighs when I want a richer, more tender texture.

• I swap the rice for noodles, cauliflower rice, or mashed potatoes depending on my mood.

• I add carrots, green beans, or broccoli to bulk up the veggies.

• I use crunchy peanut butter when I want more texture in the sauce.

• I replace soy sauce with tamari for a gluten-free option.

Storage/Reheating

I store leftovers in airtight containers in the refrigerator for up to 4 days. This recipe freezes very well, so I freeze portions for up to 3 months. I reheat the satay chicken gently in the microwave or on the stovetop, adding a splash of water or coconut milk if the sauce thickens too much.

FAQs

Can I use coconut milk instead of coconut cream?

Yes, I can use either coconut cream or coconut milk, though coconut cream gives a richer sauce.

Can I add vegetables directly into the slow cooker?

Yes, sliced carrots, green beans, broccoli, or peas all work well.

Can I prep this ahead of time?

Yes, I assemble everything in the slow cooker insert the night before and refrigerate it, then cook it the next day.

Can I cook this on the stovetop instead?

Yes, I simmer it gently for 45–60 minutes, stirring occasionally until the chicken is tender.

Can I make it spicier?

I add sliced chilli, chilli flakes, or a spoonful of sambal to increase the heat.

What’s the best cut of chicken to use?

I use either breasts, thighs, or a combination of both. Thighs stay the juiciest.

How do I thicken the sauce without cornflour?

I simmer the lid off for the last 20–30 minutes, or I stir in a spoonful of peanut butter.

Can I make this peanut-free?

Yes, I replace the peanut butter with almond butter or sunflower seed butter.

Why is my sauce too thick?

I add a splash of water, coconut milk, or broth until it reaches the consistency I like.

What can I serve with satay chicken?

I love serving it with rice, noodles, roti, or even mashed potatoes.

Conclusion

I love how easy and flavorful this slow cooker satay chicken is, delivering tender chicken and a creamy, aromatic sauce with almost no effort. It’s perfect for busy days, great for meal prep, and always satisfying served over a warm bed of rice.