I am a huge fan of authentic Indonesian satay, with skewers of grilled chicken coated in a delicious, spice-laden peanut sauce! This Slow-cooker Chicken Satay is a variation on the theme, for lovers of all things peanut (like me!). It’s the ultimate family meal for busy weeknights, especially good as a wholesome winter warmer for chilly days, and mild enough for little eaters to enjoy. Tender pieces of chicken and your family’s favourite vegetables (I used capsicum/bell pepper and green beans) are cooked in a homemade peanut and coconut sauce before being served with fluffy rice and crushed peanuts. There are only 10 minutes of prep, then the slow-cooker does the work for you – it’s so nice to be able to “set and forget” a meal, and free up time while your dinner simmers to perfection! And, of course, your home will be filled with the most delicious aromas as it cooks away. I’ve tried several versions of this recipe and have finally found the ultimate combination of family-friendly ingredients that really make this dish special. I’ve found in the past that slow-cooker recipes can lack depth of flavour, but a sneaky addition of red curry paste really amps up the flavour here. If you don’t have a slow-cooker, I’ve given instructions for cooking on the stovetop.
Can I leave out the curry paste?
The red curry paste can be omitted completely. The sauce is more subtle without it, but equally delicious.
Do I need to sear my meat before adding it to the slow-cooker?
Yes. This is how you lock in the depth of flavour in this recipe. I’ve tried many recipes without searing the meat first in hopes I’ll be able to speed dinner up and not use an extra pan! But it really is worth the extra effort.
Can I cook this recipe on the stovetop?
Yes. Follow the recipe up to step 3, then scatter the onion and sauce directly on the chicken in the pan. Add 1/2 cup (125 ml) of chicken stock (room temperature) or 1/2 teaspoon of chicken stock powder (bouillon) and 1/2 cup (125 ml) of water. Bring to the boil, then simmer over low heat with the lid on for 20 minutes, adding the capsicum (bell pepper) and green beans in the last 5 minutes of cooking. If the sauce is too thin, continue cooking with the lid off over high heat for 2–3 minutes. If the sauce is too thick, add 1–2 tablespoons of water at a time to thin it out.
Watch how to make Slow-cooker Chicken Satay
What are some other recipes featuring peanuts?
If you are a fan of peanut flavours, I think you’ll enjoy: Chicken Satay SkewersPeanut Chicken SatayRed Curry Peanut NoodlesChicken Salad with Creamy Peanut DressingPeanut Butter and Strawberry Toast 4.9 from 8 reviews
6 boneless, skinless chicken thighs 1 tbsp curry powder 1 tsp sweet paprika 1 tsp salt ½ tsp cracked black pepper 2 tbsp olive oil 2 onions, quartered 2 red capsicums (bell peppers), cut into bite-sized pieces 2 cups (180 g) green beans, trimmed and halved
SAUCE
1 tbsp freshly minced ginger 1 tbsp freshly minced garlic ½ cup (125 g) natural smooth peanut butter (see note 1) 2 tbsp apple cider vinegar, rice wine vinegar or white vinegar 2 tbsp all-purpose soy sauce 1 tbsp brown sugar 1 tbsp red curry paste (optional, see note 2) 270 ml (9 fl oz) coconut milk
TO SERVE
Steamed jasmine rice Crushed peanuts
Note 2 – The red curry paste can be omitted completely; the sauce is more subtle without it but equally delicious. Note 3 – If you want to cook this on the stovetop instead of in a slow-cooker, follow the recipe up to step 3, then scatter the onion and sauce directly on the chicken in the pan. Add 1/2 cup (125 ml) of chicken stock (room temperature) or 1/2 teaspoon of chicken stock powder (bouillon) and 1/2 cup (125 ml) of water. Bring to the boil, then simmer over low heat with the lid on for 20 minutes, adding the capsicum (bell pepper) and green beans in the last 5 minutes of cooking. If the sauce is too thin, continue cooking with the lid off over high heat for 2–3 minutes. If the sauce is too thick, add 1–2 tablespoons of water at a time to thin it out.
Make ahead
Cut the vegetables up to 3 days prior and store in the refrigerator to make this an even faster, fuss-free weeknight dinner.
Leftovers
Slow-cooker Chicken Satay can be refrigerated for up to 2 days or frozen for up to 2 months. Thaw completely in the fridge overnight before reheating.
