Slow Cooker Chicken Satay features tender pieces of chicken and veggies in a rich peanut sauce. While satay is normally served on a stick as an appetizer, this crockpot version is perfect for weeknight dinners and is super filling.
We love Thai food in our house. And I am always trying to come up with recipes to replicate Thai takeout at home. From beef pad thai to thai curry soup, we love the rich flavors full of things like soy sauce, curry paste, and fresh herbs.
This slow cooker chicken satay recipe came out of the desire to turn chicken satay into a full meal.
Normally served as marinated chicken on a stick that is then dipped in a peanut sauce. This version cooks chicken right in the sauce, along with veggies for extra color and flavor.
Serve on a bed of rice and top with fresh herbs, like green onions or basil. For the full takeout experience, don’t forget to make cucumber sauce.
Why You'll Love This Recipe
- High Protein- Between the chicken and the peanut sauce, this dinner is high in protein to keep you full.
- Unique- Sometimes crockpot recipes can get repetitive and use the same ingredients, but not this one! If you are looking for something new and different to try in the slow cooker, then this recipe is for you.
- Meal Prep- This slow cooker satay chicken recipe is awesome for meal prep. Prepare rice on the side for meals for the whole week.
Ingredient Notes
- Boneless Skinless Chicken Breasts- Or boneless skinless chicken thighs.
- Coconut Milk- This adds creaminess to the peanut sauce and a bit more of that "thai" flavor.
- Peanut Butter- The recipe calls for crunchy peanut butter. I love how the little peanut pieces give the sauce some texture. You can use smooth peanut butter if you prefer.
- Red Curry Paste- These vary in spiciness levels, so get the type that suits your taste. Our family prefers spicy, but there are mild curry pastes as well.
- Bell Pepper and Jalapeno- Red bell gives some nice color to the dish. Jalapeno gives a little extra spice to the dish, but cooking the pepper really mellows out the heat.
- Aromatics- Garlic, Onions, and fresh ginger. I keep ginger in the freezer that I grate fresh for easy use in recipes such as this one.
How To Make
Step 1. Cut chicken breasts into 1 inch pieces and place into the slow cooker.
Step 2. Top with peanut butter, soy sauce, minced garlic, sliced onions, minced jalapeño, red bell pepper, curry paste, and coconut milk.
Step 3. Cook on low heat for 3 to 4 hours or high heat for 2 to 3 hours.
Step 4. Once it is done cooking, add fresh lime juice and give it a good stir to combine. Serve over rice and top with fresh herbs and an additional squeeze a fresh lime juice.
Recipe Tips
- If you prefer the bell peppers to be more firm, add them for the last 30 minutes of cooking instead of at the beginning.
- If you prefer not to use bell pepper but still want to have a veggie in the dish, try green beans!
- While you can definitely leave the chicken breasts whole and cook them that way, I prefer to cut them up into bite sized pieces for a more traditional satay chicken look.
How to Serve
Serve with white or brown rice.
Top with fresh herbs/veggies such as cilantro, green onions, or basil, cucumber sauce, and a squeeze of fresh lime juice.
Storage
Store in an airtight container in the fridge for up to 4 days.
More Slow Cooker Recipes
- Slow Cooker Chicken Shawarma
- Garlic Parmesan Chicken and Pasta (Slow Cooker)
- Crockpot Green Chile Chicken
- Crockpot Chicken and Rice with Tomatoes and Zucchini
- Crockpot Southwest Chicken
Did you enjoy this slow cooker chicken satay recipe? I would love for you to let me know by leaving a comment and star rating. I can't wait to hear from you!
Slow Cooker Chicken Satay
Ingredients
- 1 ½ lbs. boneless skinless chicken breast
- ½ cup peanut butter
- ½ cup coconut milk
- 2 tbsp. soy sauce
- 1 red bell pepper large dice
- 1 jalapeno micned
- 2 tbsp. red curry paste
- 4 garlic cloves minced
- 1 red onion thinly sliced
- 1 lime juiced
- 1 tbsp. fresh ginger peeled and grated
Instructions
- Cut chicken breasts into 1 inch pieces and place into the slow cooker.
- Top with peanut butter, soy sauce, minced garlic, sliced onions, minced jalapeño, grated ginger, red bell pepper, curry paste, and coconut milk.
- Cook on low heat for 3 to 4 hours or high heat for 2 to 3 hours.
- Once it is done cooking, add fresh lime juice and give it a good stir to combine.
- Serve over rice and top with fresh herbs and an additional squeeze a fresh lime juice.
Sarah Baumeister
Chicken satay is so delicious but making it in the crockpot is so much easier and less dishes to clean!