Dinner just got easier with this Slow Cooker Satay Chicken! Creamy peanut butter, coconut milk, and Thai red curry paste come together for a kid-approved dish that’s packed with flavor and perfect for busy nights.

This Slow Cooker Satay Chicken is the perfect combination of creamy, savory, and just the right amount of sweetness. Tender chicken breasts are simmered with fresh garlic, ginger, carrots, and onion in a luscious peanut butter and coconut milk sauce infused with Thai red curry paste and honey. Serve it over steamed rice or noodles, sprinkle on some fresh cilantro or crushed peanuts, and dinner is done. Easy, flavorful, and guaranteed to become a family favorite!
The flavors are bold yet kid-friendly, with a rich, nutty taste balanced by the natural sweetness of honey and the mild spice of curry paste. A quick cornstarch slurry added at the end ensures the sauce is perfectly thick and velvety, ready to coat every bite.
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Jump to:
- You will love this Slow Cooker version of Satay
- Simple Ingredients and Substitutes
- Simple Equipment
- Time Saving Prep-Ahead Steps
- Talking Tip!
- Cooking Slow Cooker Chicken Satay
- Variations on Slow Cooker Satay Chicken
- Slow Cooker Satay Chicken Recipe FAQs
- Want More Recipes like this!
- Slow Cooker Satay Chicken Recipe
- Comments
You will love this Slow Cooker version of Satay
While you are likely more familiar with Chicken Satay served skewered, this slow cooker recipe is a lifesaver on hectic weeknights. Toss everything into the slow cooker in the morning, and by dinnertime, your house will be filled with the irresistible aroma of this comforting dish. But here are more reasons you will love this slow cooker meal.
- Effortless Prep: Simply toss the ingredients into the slow cooker and let it do the work—no complicated steps or extra tools required.
- Minimal Hands-On Time: Only a few minutes of prep in the morning means dinner is essentially ready when you need it.
- Family-Friendly Flavors: The creamy peanut butter and mild sweetness make it a hit with kids, while the bold curry and ginger satisfy adult taste buds.
- Flexible Serving Options: Serve over rice, noodles, or even cauliflower rice for a variety of meal options.
- One-Pot Wonder: Fewer dishes to clean up at the end of the day—win!
- Make-Ahead Friendly: Leftovers reheat beautifully for next-day lunches or dinners, making it perfect for meal prep.
- Cooks While You’re Busy: Perfect for parents juggling work, school pick-ups, and other commitments.
Simple Ingredients and Substitutes
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- Chicken breasts – I always have raw chicken breasts in the freezer as they can last up to 12 months if in an airtight container or packaging. You could substitute with skinless, boneless chicken thighs.
- Carrot – You can use whole carrots with the skin on or peeled. I peeled for this recipe. You can substitute with diced baby carrots, parsnips, or even radishes.
- Yellow Onion – You can also use white onion, red onion, shallots, or even scallions. If you don’t have fresh onion, you can also use a tablespoon of onion flakes or onion powder.
- Garlic – Fresh is best in this simple recipe, but you can buy the pre-minced garlic sold in a small jar or use dried garlic flakes or garlic powder.
- Ginger – I love to buy the fresh root and then mince it in bulk in the food processor, freeze it, and use as needed. You can also grate the fresh ginger root using a grater or microplane. You can use dry ginger powder as a substitute.
- Peanut Butter – I used a smooth, natural peanut butter for this recipe. You can use crunchy variety for more texture, but just make sure that there isn’t added sugar in the one you choose. You can also use almond butter or cashew butter or even nut-free Sunflower seed butter.
- Thai Red Curry Paste – You can find Thai Red Curry Paste at most regular grocery stores. It has mild heat, so use less if you don’t like spiciness. You could also replace it with a teaspoon of Harissa paste or red pepper paste. Or try Sriracha + Curry Powder or Sambal Oelek + a Pinch of Paprika.
- Honey – Agave syrup, granulated sugar, or brown sugar are alternatives you can use in this sauce.
- Coconut Milk – I used Goya Coconut Milk in a can. However, you can use any brand of canned Lite or regular Coconut milk. If you buy your coconut milk from the dairy section, be sure to get the Plain Unsweetened variety. You can also substitute with regular cows milk, plain unsweetened almond milk, or heavy cream.
- Chicken broth or chicken stock – You can also use vegetable broth or stock or beef broth or stock. You can also use water mixed with a beef or chicken bouillon cube or beef base or chicken base.
- Cornstarch + Cold Water – Cornstarch is mixed with cold water to create a cornstarch slurry that can thicken a sauce or soup.
- Fresh Cilantro – It’s delicious in this recipe. But if you’re not a fan, you can certainly swap it for a combination of parsley and dill or basil.
- White Long Grain Rice – Quinoa, couscous or brown rice works well here too.
- Optional: Crushed Peanuts for garnish
See recipe card for quantities.
Simple Equipment
For this recipe, you need a slow cooker. However, you could also make it in the oven in a dutch oven or small roasting pan with a lid if you preferred.
You can grate the fresh ginger root using a grater or microplane.
Mincing garlic is made super easy with a Garlic Press.
Time Saving Prep-Ahead Steps
We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below)
Cut the chicken into 1 inch pieces on a separate plate or store in the fridge in a separate airtight container.
Peel and thinly slice the carrot. Dice the onion, mince the garlic, mince the ginger.
All 4 can be set aside in a bowl or stored in the fridge in an airtight container.
Talking Tip!
Buy a larger piece of ginger root, then prepare it all using the microplane. Freeze the excess in ice cube trays or ziploc bags and pull it out when you’re ready to use it.
Cooking Slow Cooker Chicken Satay
I like to mix the sauce ingredients before adding them, just to make sure that the peanut butter is completely mixed in.
Mix the peanut butter and curry paste together until smooth.
Slowly whisk in the coconut milk until smooth and creamy. Last, mix in the broth/stock.
To the peanut butter mixture, add in the garlic, ginger, carrots, onions, salt, pepper, and the chicken. Set the slow cooker to high 4 hours.
At the end of the slow cooker time, stir the cornstarch into the cold water to dissolve. Then whisk this slurry into the slow cooker. Set the cooker on high for a final 20-30 minutes to allow it to thicken.
Finally mix in the fresh cilantro, reserving some for garnish.
Serve the Satay Chicken over cooked white rice. Garnish with fresh cilantro and chopped peanuts.
Variations on Slow Cooker Satay Chicken
Here are some simple changes and variations on this recipe to keep it fresh and fun each time you make it.
- Vegetable-Loaded Satay – Toss in veggies like bell peppers, or zucchini to make it a heartier dish. The vegetables will soak up the delicious satay sauce as they cook.
- Skillet Shrimp Satay – You can swap the chicken with shrimp, but you will also need to change the cooking method, as the slow cooker will likely overcook your shrimp. Instead, sear the shrimp in a pan in a little olive oil. Transfer the shrimp to a plate, then add in the sauce ingredients, starting with the peanut butter and curry paste, then coconut milk, and so on.
- Vegetarian Satay – Swap the chicken for either seared tofu or chickpeas. Again, you will change the cooking method to a skillet or frying pan. Cut extra firm tofu into cubes and toss in soy sauce. Then sear the tofu cubes or chickpeas in a pan on the stove with a little olive oil, then add the sauce, starting again with the peanut butter and curry paste, then coconut milk, and so on.
Slow Cooker Satay Chicken Recipe FAQs
Chicken thighs are more flavorful and stay juicy during slow cooking, making them an excellent alternative to chicken breasts.
Yes! Most satay recipes are naturally dairy-free, but double-check the ingredients in your peanut butter and any optional sauces to ensure they don’t contain dairy.
Use smooth, natural peanut butter without added sugar or oils for the best texture and flavor. Avoid chunky peanut butter unless you prefer a bit of crunch in the sauce.
Yes, you can adapt the recipe for a stovetop. For the stovetop, simmer the chicken and sauce on low heat until the chicken is cooked through.
Want More Recipes like this!
Here are some more Thai and Asian dishes that you may also love!
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Slow Cooker Satay Chicken Recipe
Equipment
- 1 Slow Cooker
Ingredients
- 2 pounds chicken breasts boneless, skinless
- 1 cup Carrot, diced
- 1 Small Yellow Onion (or 1 cup diced)
- 1 Clove Garlic, minced
- 1 teaspoon Ginger, minced or grated
- ½ cup Peanut Butter, smooth
- 3 tablespoons Thai Red Curry Paste
- 1 teaspoon Honey
- 13-14 oz Coconut Milk 1 can
- 1 cup Chicken broth or chicken stock
- 1 teaspoon Salt
- ½ teaspoon Ground Black Pepper
- 2 tablespoons Cornstarch
- 2 tablespoons cold water
- ¼ cup Fresh Cilantro, Chopped
- 1 cup White Long Grain Rice, uncooked
- Optional: Crushed Peanuts for garnish
Instructions
- PREP VEGGIES & CHICKEN. Peel and thinly slice the carrot. Dice the onion, mince the garlic, mince the ginger. All 4 can be set aside in a bowl or stored in the fridge in an airtight container. Cut the chicken into 1 inch pieces on a separate plate or store in the fridge in a separate airtight container.
- PREP THE SAUCE. I like to mix the sauce ingredient before adding them, just to make sure that the peanut butter is completely mixed in. In a medium bowl or directly to the slow cooker, first add the peanut butter, the curry paste, and honey. Stir to combine until smooth. Slowly whisk in the coconut milk until smooth and creamy. Last, mix in the broth/stock.
Cooking Steps
- COOK CHICKEN. Add the mixed sauce (if not already in the slow cooker), the garlic, ginger, carrots, onions, salt, pepper, and the chicken. Stir and then make sure the chicken is submerged in the liquid. Set the slow cooker to high 4 hours.
- MAKE RICE. While the chicken is cooking, you can make the rice according to package instructions.
- ADD THICKENER. At the end of the slow cooker time, stir the cornstarch into the cold water to dissolve. Then whisk this slurry into the slow cooker. Set the cooker on high for a final 20-30 minutes to allow it to thicken.
- SERVE. Serve over rice, garnish with cilantro leaves and (optional) crushed peanuts. Enjoy!
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