Slow-cooker Chicken Satay
Slow-cooker Chicken Satay is an incredibly delicious and satisfying family meal where tender chicken and vegetables are cooked in a rich and creamy peanut and coconut sauce, then served over fragrant jasmine rice. It’s high on flavour but low on stress, as the slow-cooker does almost all the work!
Original recipe
- Total
- 6 hr 10 min
- Serves
- 6
- Sourced
- 11 Aug 2026
- Items
- 19
19
Things to buy
Cooking for
Adding it again later updates the quantities instead of doubling up.
Cooking for
Ingredients
What you need
Names and measures for Australia
- 720 gboneless skinless chicken thighs6 chicken thigh fillets = 720 g (typical size here)
- 9 gcurry powder1 tbsp = 20 ml = 9 g (read as AU: 1 tablespoon = 20 ml)
- 5 mlsweet paprika1 tsp = 5 ml (read as AU: 1 teaspoon = 5 ml)
- 3 gsea salt flakes1 tsp = 5 ml = 3 g (read as AU: 1 teaspoon = 5 ml)
- 2.5 mlfreshly cracked black pepper0.5 tsp = 2.5 ml (read as AU: 1 teaspoon = 5 ml)
- 36 golive oil2 tbsp = 40 ml = 36.4 g (read as AU: 1 tablespoon = 20 ml)
- 300 gonions2 brown onion = 300 g (typical size here)
- 320 gred capsicums2 red capsicum = 320 g (typical size here)
- 180 ggreen beanstrimmed and halved
- 20 mlfreshly minced ginger1 tbsp = 20 ml (read as AU: 1 tablespoon = 20 ml)
- 20 mlfreshly minced garlic1 tbsp = 20 ml (read as AU: 1 tablespoon = 20 ml)
- 125 gnatural smooth peanut buttersee note 1
- 40 mlapple cider vinegar2 tbsp = 40 ml (read as AU: 1 tablespoon = 20 ml)
- 40 mlall-purpose soy sauce2 tbsp = 40 ml (read as AU: 1 tablespoon = 20 ml)
- 16 gbrown sugar1 tbsp = 20 ml = 16 g (read as AU: 1 tablespoon = 20 ml)
- 22 gred curry paste1 tbsp = 20 ml = 22 g (read as AU: 1 tablespoon = 20 ml)
- 270 gcoconut milk270 ml = 270 ml = 270 g
- —Steamed jasmine rice
- —Crushed peanuts
Recipe by Nicole, Simple Home Edit. Method rewritten for this cookbook — read the original on Simple Home Edit.
This recipe's shopping list
Scaled for 6 serves
Other
Method
How it goes together
- 01
Step 1
Add the chicken, curry powder, paprika, salt, pepper and olive oil to a large bowl. Toss the chicken in the marinade so that it is evenly coated.
The oil carries the dry spices onto every surface of the chicken, so the curry powder and paprika toast in the pan rather than sitting raw in the sauce.
- 02
Step 2
Heat a large, heavy-based frying pan over medium–high heat and cook the chicken for 2–3 minutes per side until golden. Set aside.
Browning builds the roasted, savoury base the long slow cook cannot create on its own, and it sets the spices into a crust rather than washing them into the liquid.
- 03
Step 3
Combine the sauce ingredients in a small bowl.
Mixing the peanut butter with the vinegar, soy and coconut milk before it hits the heat gets it smooth; stirred into a hot cooker it stays lumpy.
- 04
Step 4
Add the cooked chicken to the base of a slow-cooker. (See note 3 if you want to cook on the stovetop instead.)
- 05
Step 5
Scatter the onion quarters on top of the chicken and pour the sauce over (it’s okay if not all the ingredients are completely submerged; they will melt into the sauce as they cook).
Sitting the onion above the chicken lets it soften into the sauce and sweeten it rather than frying on the hot base of the cooker.
- 06
Step 6
Cook on low for 6 hours or on high for 4 hours. Add the capsicum and green beans (or vegetables of choice) 1 hour prior to the end of cooking time.
The capsicum and beans only need the final hour, so they hold colour and some bite instead of collapsing into the sauce.
- 07
Step 7
Serve with steamed rice and top with crushed peanuts.
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