Aromatic, flavorful slow cooker chicken satay is a savory, easy delightful dinner. The whole family will enjoy this yummy dish.

Why Make This Slow Cooker Chicken Satay

I cannot rave about this dish enough, it’s so savory, filling and warming. The savory sauces mixed in with peanut butter are brimming.

Everything is all made in the slow cooker, you can pop it in and leave it for a few hours and have a flavorful dinner at your finger tips. This is a great meal to prep for the week, it keeps well.

This dish can be loaded with vegetables of your choice. I like to add bell peppers but zucchini, carrots and other peppers would be great as well. If you love slow cooker meals, try my Slow Cooker Enchiladas or my Slow Cooker Buffalo Chicken, both are so great.

Ingredients Needed

Chicken Breasts. Boneless/skinless chicken breasts. Choose your favorite chicken brand.

Peanut Butter. I used creamy, unsalted peanut butter.

Red Curry Paste. This is found in the international aisle at the grocery store. This is a thick flavorful paste that will add so much impact to this dish.

Red Bell Pepper. Any color will work, this adds a nice color pop and crunch to the recipe.

All other ingredients and measurements can be found in the recipe card below. 

Recipe Variations

Chicken Breasts. Chicken thighs will work as well. If using thighs, leave them whole and use boneless/skinless thighs. Chop them after cooking.

Peanut Butter. You can use salted peanut butter, but please note you may want to skip the added salt to the recipe to avoid it getting overly salted.

Red Curry Paste. You can also use curry powder if needed. I prefer the paste because it’s a lot more flavorful.

Soy Sauce. Coconut aminos or tamari will work as well if you need gluten free.

Jalapeño. These can be omitted if you are needing flavor without spice.

Steps To Make Slow Cooker Chicken Satay

Step One. 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.

Step Two. Add in all the ingredients, except the red bell peppers. These will be added later so they can remain more crunchy when serving. Cover the chicken satay. If you want crunchier bell peppers add them an hour before serving (so at 3 hours in) if you don’t mind them being very soft, they can go in with everything else but layer them on the very top of the mix.

Step Three. Cook for about 4 hours or until chicken in cooked all the way through. If cooking on low allow 6-7 hours to cook.

Step Four. Stir the slow cooker well, serve chicken satay over cauliflower rice or long grain white rice. *note, rice is not included in nutritional facts.

Store leftovers in an airtight container in the fridge for up to 4 days or freeze in a ziplock tightly sealed bag for up to 2 months.

Recipe FAQs

Recipe Tips

Do not overcook the chicken. Make sure you check the chicken at the allotted times and throughout the cooking process. It should be tender and 165º internally.

If the peanut butter mixture is too thick for your liking, just add another 1/4 cup of water and stir well. Let it heat a bit and form into the silky sauce. I like to have my sauce a little more runny to serve over rice.

Add more veggies to make this more nutritious. You can add double the peppers, serve it with steamed broccoli/green beans or Grilled Zucchini Salad. You can also serve with Mediterranean Black Bean Salad on the side.

Recipe Pairings

This Slow Cooker Chicken Satay can be served with Air Fryer Garlic Bread or Overnight Bread. You can add a Kale Salad With Lemon Honey Dressing on the side as well for a complete meal.

Other Slow Cooker Recipes

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