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Slow cooker chicken satay in bowls with rice. Lime, crushed peanuts and coriander on the side.

Slow Cooker Chicken Satay

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: Serves 4
  • Category: Dinner
  • Method: slow cooker
  • Cuisine: Asian


This creamy, aromatic, savoury slow cooker chicken satay is a dish the whole family will love. It’s budget friendly, full of flavour and takes just 10 minutes to prepare.


  • 600g (1.3lb) chicken breasts, cut into cubes
  • 4 garlic cloves, minced
  • 2 tablespoons fresh ginger, minced
  • ½ cup peanut butter 
  • 1 cup canned coconut milk
  • 2 tablespoons red curry paste
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • ¼ cup soy sauce
  • 2 brown/ yellow onions, chopped
  • 2 red capsicums (bell peppers), chopped
  • 350g green beans, trimmed and halved
  • To serve: rice, coriander (cilantro) and crushed peanuts.


  1. Gather the ingredients and chop all the veggies and mince garlic and ginger. Cut the chicken breasts into small bite sized pieces. Set the slow cooker to high.
  2. Whisk the satay seasoning ingredients together in a large bowl.
  3. Add the chicken and onion to the base of the slow cooker. 
  4. Pour this sauce over the chicken and onion and stir to combine.
  5. Place the lid on the slow cooker and cook on HIGH for 3 hours or LOW for 5-6 hours, until the chicken is cooked through and tender.
  6. Add the capsicum and green beans, 1 hour prior to the end of the cooking time.
  7. Serve with cooked rice, top with coriander (cilantro) and crushed peanuts.


  • Store leftovers in an airtight container for cup to 2-3 days. Freeze for up to 3 months.
  • Replace chicken with tofu or tempeh to make vegan.*


  • Serving Size: Per serving
  • Calories: 627 cal
  • Sugar: 16.1g
  • Fat: 35g
  • Saturated Fat: 16.2g
  • Carbohydrates: 31.5g
  • Fiber: 6.8g
  • Protein: 48.9g

Keywords: chicken, satay, slow cooker