Tender slow cooker chicken satay made with chicken, peanut butter, red curry paste, and bell peppers. Packed with bold flavors and so easy!
You know when you find a recipe that feels like a lifesaver on busy nights? This slow cooker chicken satay became that for me. I still remember the first time I made it. It was one of those chaotic evenings—laundry half-done, my kid asking for snacks every five minutes, and my husband texting, “What’s for dinner?” with zero patience.
I had this random craving for something rich, nutty, and cozy—but there was no way I had the energy for complicated. So, I threw chicken, peanut butter, and a few other pantry heroes into the slow cooker and hoped for the best. (I mean, peanut butter in a savory dish? Trust me, it works.)
Four hours later, my kitchen smelled like some tiny corner of Thailand. The sauce was creamy, spicy, a little sweet—everything you want in a comfort meal. My husband? He scraped his plate clean and went back for seconds. Safe to say, it was a win.
Now? This dish has become a total weeknight staple. It’s hands-off, packed with bold flavors, and the leftovers? Somehow even better the next day. Plus, when you serve it over rice with a squeeze of lime—oof, pure comfort food magic.
Why You’ll Love This Slow cooker Chicken Satay Recipe?
- Flavor Explosion Without the Work – Bold peanut butter, zesty lime, spicy curry paste… and your slow cooker does the hard part? Yes, please.
- Easy to Make Your Own – Love heat? Add more Sriracha. Need it mild for the kiddos? Dial it back.
- Ridiculously Simple Cleanup – One pot, minimal mess. Need I say more?
- Meal Prep Hero – Leftovers actually taste better the next day, and it freezes like a dream.
- Crowd-Pleaser – I’m not saying my picky eater devoured this, but… okay, I am.
Ingredient Notes:
Let’s talk about why each ingredient matters, shall we?
- Chicken Breasts – I use chicken breasts for their lean tenderness, but thighs work too if you’re after that extra juicy vibe.
- Peanut Butter – Creamy, rich, and essential. But, go for natural peanut butter without added sugar—the sauce already has honey for sweetness.
- Red Curry Paste – This stuff is the heart of the whole dish. It’s got warmth, spice, and that complex depth that makes the satay sauce so rich.
- Sriracha – Spice level? Totally up to you. I love a bit of heat, but you can keep it mild too.
- Jalapeño – If you’re brave, toss it in. If you’re not? No shame in skipping it.
- Bell Peppers – These sweet red beauties add crunch and color. For max crunch, toss them in near the end of cooking.
- Soy Sauce – Salty, umami goodness. Tamari works if you need gluten-free.
- Lime Wedges – Don’t skip this. That bright acidity ties everything together like the final brushstroke on a painting.
Pro Tip: If you really want to take this dish up a notch, stir in a splash of coconut milk before serving. It makes the sauce silky smooth and extra comforting.
How To Make Slow cooker Chicken Satay?
If you can chop and toss, you can make this. Seriously.
- Prep Your Ingredients
Chop your onion, bell pepper, and jalapeño (if you’re using it). Mince the garlic and ginger. Cut the chicken into bite-sized pieces. - Load the Slow Cooker
Add everything except the red bell pepper into the slow cooker—chicken, peanut butter, curry paste, honey, Sriracha, garlic, ginger, soy sauce, and water. Give it a good stir to coat everything in that saucy goodness. - Set and Forget
Cover and cook on high for 4 hours (or low for 6-7 hours). Let the slow cooker do its thing while you conquer life—or binge-watch a series. - Add the Peppers
Want those bell peppers a little crunchy? Stir them in during the last hour of cooking. Softer? Toss them in with everything else from the start. - Serve and Devour
Give it all a good stir. Serve over jasmine rice or cauliflower rice, sprinkle with fresh cilantro, and squeeze some lime wedges over the top for that perfect zing.
Want To Save This Recipe?
Storage Options:
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Yep, it freezes like a champ. Store it for up to 3 months.
- Reheating Tip: Add a splash of water or coconut milk while reheating to keep the sauce silky smooth.
Variations and Substitutions:
Feeling creative? Here’s how you can switch things up:
- Different Protein: Swap the chicken for shrimp, beef, or tofu.
- Nut-Free: Try sunflower seed butter instead of peanut butter.
- Extra Creamy: Stir in coconut milk near the end for a silky sauce.
- Low Carb: Serve it over cauliflower rice instead of regular rice.
- Gluten-Free: Use tamari instead of soy sauce.
What to Serve with Slow cooker Chicken Satay?
This dish plays well with all kinds of sides:
- Steamed Jasmine Rice – A classic choice for soaking up all that peanut sauce goodness.
- Cauliflower Rice – Light, low-carb, and just as satisfying.
- Cucumber Salad – Cool, crisp, and balances the spice perfectly.
- Naan Bread – For those must-scoop-up-every-drop moments.
- Roasted Veggies – Think broccoli, carrots, or zucchini for extra color.
Frequently Asked Questions:
Can I use chicken thighs instead?
Absolutely! Thighs are juicier and work beautifully here—just adjust the cooking time slightly.
How spicy is this, really?
It’s customizable! Start with a little Sriracha and taste as you go. You’re the boss here.
Can I make it ahead of time?
YES. It actually tastes better the next day when the flavors meld together.
Okay, friend—now you’re ready to make the most flavorful slow cooker chicken satay of your life. Give it a try and let me know how it goes. And hey, if you add your own twist, share it with me—I’m always up for new ideas!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Slow cooker Chicken Satay
Ingredients
- 1 lb chicken breasts cut into bite-sized pieces
- ¼ tsp pepper
- ¼ tsp salt
- 4 garlic cloves minced
- 2 tbs ginger minced
- ½ c peanut butter preferably natural
- 2 tbs red curry paste
- 3 tbs honey
- 2 tbs Sriracha adjust according to heat preference
- 1 large red bell pepper chopped
- 1 jalapeño sliced (optional)
- ¼ c soy sauce
- ¼ c water additional as needed
- ⅓ c onion chopped
- 2 tbs fresh cilantro chopped (for garnish)
- 1 lime cut into wedges
Instructions
Prepare the Ingredients:
- Begin by mincing the garlic and ginger, chopping the onion and bell pepper, and slicing the jalapeño if using. Cut the chicken breasts into small, bite-sized pieces for even cooking.
Assemble in the Slow Cooker:
- In the slow cooker, combine the chicken pieces, peanut butter, red curry paste, honey, Sriracha, soy sauce, water, garlic, ginger, and onion. Stir the mixture thoroughly to ensure the chicken is evenly coated with the sauce.
Cook the Chicken:
- Set the slow cooker to high and cook for approximately 4 hours, or low for 6-7 hours. The chicken should become tender and fully cooked through.
Add Bell Peppers:
- If a crunchy texture is preferred, add the chopped red bell pepper during the final hour of cooking. For softer peppers, include them at the beginning, placing them on top of the chicken mixture.
Finish and Serve:
- Once cooking is complete, give the mixture a thorough stir to ensure the sauce is well combined. Serve the chicken satay over jasmine rice, cauliflower rice, or another preferred side. Garnish with freshly chopped cilantro and a squeeze of lime juice for a refreshing finish.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
