Let your slow cooker handle dinner tonight and come home to a warm, creamy, and comforting chicken satay that’s packed with flavor. While you’re away, tender chicken and colorful vegetables slowly cook in a rich Thai-inspired peanut sauce made with red curry paste, coconut milk, and peanut butter for the perfect balance of sweet and savory.
When you get home, all that’s left to do is shred the chicken, stir in some fresh greens, and finish the sauce. In just a few minutes, you’ll have a delicious, homemade bowl of chicken and veggies ready to enjoy — no stress, no extra prep.
In our home, we love serving this chicken satay over steamed rice, but it also tastes great with noodles, quinoa, or any grain you prefer. You can easily swap the chicken for pork, beef, shrimp, or salmon, and use whatever vegetables you have on hand.
Prefer a different cooking method? No problem. Along with the classic Crock-Pot version, you can also make this recipe in the Instant Pot or on the stovetop, depending on what works best for your schedule.
Looking for a flavorful meal that’s easy to make? This recipe delivers bold, aromatic taste with minimal prep time.
Slow Cooker Chicken Satay Ingredients
Here’s everything you need to make this flavorful and creamy slow cooker chicken satay, along with simple tips for the best results:
Chicken Thighs
Boneless, skinless chicken thighs are ideal for slow cooking because they stay juicy, tender, and full of flavor. They also soak up the satay sauce better than chicken breasts.
Vegetables
This recipe uses red bell peppers, carrots, onion, garlic, and spinach for a mix of sweet, savory, and fresh flavors. Feel free to swap in any curry-friendly vegetables you enjoy.
Chicken Stock
Chicken stock forms the savory base of the sauce and adds depth to the overall flavor.
Thai Red Curry Paste
Red curry paste brings bold flavor with hints of chili, lemongrass, and spices. Since spice levels vary by brand, start with less and adjust to taste.
Peanut Butter
Peanut butter gives the dish its signature creamy, nutty flavor. Both natural and regular peanut butter work well. Add more if you love extra peanut richness.
Coconut Milk
Full-fat coconut milk creates a smooth, creamy sauce and balances the spice. For the best texture, stir it in after slow cooking.
Soy Sauce
Soy sauce adds umami flavor and helps season the dish. Use low-sodium if you prefer less salt.
Honey
Honey adds gentle sweetness to balance the savory and spicy flavors. You can also use palm sugar or your favorite sweetener.
Lime Juice
Fresh lime juice brightens the sauce with zesty acidity, making every bite more refreshing.
Toppings
Chopped cilantro and crushed peanuts add freshness and crunch. Thai basil or mint also work beautifully.
Rice or Noodles
Serve the chicken satay over steamed rice or your favorite noodles for a complete, satisfying meal.
Recipe Tips for Perfect Slow Cooker Chicken Satay
Follow these tips to get tender chicken, perfectly cooked vegetables, and a creamy, flavorful sauce every time:
1. Layer Vegetables on Top of the Chicken
Chicken cooks longer than most vegetables. To prevent bell peppers and carrots from becoming mushy, place them on top of the chicken in the slow cooker. This keeps them tender, colorful, and flavorful.
2. Add Coconut Milk at the End
Coconut milk can separate or curdle if cooked too long. For a smooth, rich sauce, slow cook the chicken in broth first, then stir in the coconut milk just before serving.
3. Optional: Thicken the Sauce
If you prefer a thicker sauce, mix 1–2 tablespoons of cornstarch with cold water to make a slurry. Stir it into the hot sauce and simmer until it reaches your desired consistency.
Recipe Variations for Slow Cooker Chicken Satay
- Swap the Protein:
- Chicken is classic, but you can use pork (shoulder or loin), beef (chuck roast or stew meat), or extra-firm tofu.
- For seafood like shrimp or salmon bites, the stovetop method works best since they cook quickly.
- Experiment with Vegetables:
- Try curry-friendly veggies such as asparagus, broccolini, cauliflower, green beans, mushrooms, snap peas, sweet potatoes, or zucchini.
- Remember, different vegetables have different cooking times; add firmer veggies earlier if needed.
- Make It Peanut-Free:
- Substitute almond butter or sunflower seed butter for peanut butter.
- Top with chopped almonds or sunflower seeds for extra crunch.
- Boost the Flavor:
- Add ingredients like fish sauce, Thai bird chiles, or a dash of sesame oil to enhance depth and heat.
- Alternative Cooking Methods:
- Can also be made in the Instant Pot or on the stovetop — instructions included at the bottom of the recipe card.
Slow Cooker Chicken Satay
Description
This Slow Cooker Chicken Satay is an easy, flavor-packed dinner inspired by classic Thai satay — made simple for busy home cooks. Tender chicken is slow-cooked in a rich, creamy peanut coconut sauce with warm spices, garlic, and curry paste for a comforting, restaurant-quality meal at home. If you’re looking for a no-fuss slow cooker chicken recipe, this one is perfect. Just add the ingredients, let the crockpot do the work, and enjoy juicy, melt-in-your-mouth chicken with bold Southeast Asian flavors. Serve it over rice or noodles for a satisfying family dinner that everyone will love. This recipe has been tested for easy prep, reliable results, and great taste, making it ideal for weeknights, meal prep, or casual entertaining. You can also adjust the spice level, make it peanut-free, or cook it on the stovetop — all with simple ingredient swaps. What makes this slow cooker chicken satay special?It’s creamy, comforting, customizable, and packed with flavor — without complicated steps or hard-to-find ingredients.Ingredients
Instructions
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Trim any fat from chicken thighs or breasts and cut into bite-sized pieces.
Season lightly with salt and pepper. -
In a bowl, whisk together:
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½ cup peanut butter
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1 cup coconut milk
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¼ cup soy sauce
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2 tbsp red curry paste
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2 cloves garlic, minced
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1 tbsp fresh ginger, grated
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1 tbsp brown sugar or honey
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1 tbsp lime juice
Taste the sauce and adjust for sweetness or spice.
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Place the chicken in the slow cooker and pour the sauce over it.
Stir gently so the chicken is fully coated. -
Cover the slow cooker and cook:
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Low: 6–7 hours
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High: 3–4 hours
Chicken is done when it reaches an internal temperature of 165°F (74°C) and is tender.
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If the sauce is too thin, pour some into a small pan and simmer 2–3 minutes until it thickens.
For extra creaminess, stir in 1–2 tbsp peanut butter. -
Serve the chicken over steamed rice or noodles.
Top with:-
Chopped cilantro
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Crushed peanuts
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Lime wedges
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Sliced green onions
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Store leftovers in an airtight container in the fridge for 3 days.
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Freeze portions for up to 2 months.
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Reheat gently and add a splash of coconut milk if needed.
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Peanut-free: Use sunflower seed butter instead of peanut butter.
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Extra spice: Add chili flakes or fresh chopped chili.
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Vegetarian: Use tofu or tempeh instead of chicken.
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 26g40%
- Saturated Fat 10g50%
- Cholesterol 85mg29%
- Sodium 600mg25%
- Potassium 700mg20%
- Total Carbohydrate 12g4%
- Dietary Fiber 3g12%
- Sugars 5g
- Protein 32g64%
- Vitamin A 600 IU
- Vitamin C 10 mg
- Calcium 60 mg
- Iron 2.5 mg
- Vitamin E 1 IU
- Vitamin K 10 mcg
- Vitamin B6 0.5 mg
- Folate 40 mcg
- Vitamin B12 0.4 mcg
- Phosphorus 220 mg
- Magnesium 50 mg
- Zinc 2 mg
- Selenium 18 mcg
- Copper 0.3 mg
- Manganese 0.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Instant Pot (Pressure Cooker) Instructions
If you’re looking for a fast and easy way to make this recipe, the Instant Pot is a great option. Start by adding the onion, garlic, chicken stock, soy sauce, honey, and red curry paste to the bowl. Give everything a quick stir so the flavors blend well.
Next, place the chicken thighs on top in an even layer and sprinkle the bell peppers and carrots over the chicken. Secure the lid and pressure cook for 12 minutes. Once the cooking time is complete, carefully do a quick pressure release. Follow the remaining steps to finish the dish and enjoy a flavorful, tender meal with very little effort.
This method is perfect for busy days when you want a homemade dinner without spending hours in the kitchen.
Stovetop Instructions
If you prefer cooking on the stove, this method gives you more control over flavor and texture. Start by cutting the chicken into bite-sized pieces. Heat oil in a large pot over medium-high heat and cook the chicken in batches until lightly browned. Set the cooked chicken aside.
In the same pot, sauté the onion and carrots until soft, then add the bell pepper and garlic for extra aroma. Pour in the chicken stock, soy sauce, honey, and red curry paste. Return the chicken to the pot and let the sauce come to a gentle simmer.
Finally, stir in the coconut milk, peanut butter, lime juice, and spinach. Cook until the spinach wilts and the sauce becomes creamy. Taste and adjust the seasoning if needed. Serve warm over rice or noodles and enjoy a comforting, restaurant-style meal at home.
