Slow Cooker Chicken Satay

Last updated on: November 27, 2025

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If you’re craving something creamy, nutty, slightly spicy and packed with enough protein to keep you full until the next general election, this Slow Cooker Chicken Satay is your new best mate.

It’s a Thai-inspired, weeknight-saving, “I can’t be bothered” dinner that delivers huge flavour for very little faff.

Chicken breast is the star here—naturally lean and high in protein—slow-cooked in a rich sauce made from coconut milk, peanut butter, Thai red curry paste, and lime. It all bubbles away happily for a few hours while you get on with life (or sit on the sofa pretending to be productive).

Once cooked, the chicken shreds effortlessly and soaks up every drop of that saucy goodness. Expect about 65 g protein per serving (estimate), around 528 kcal, and a dish that feels like something you’d get in a Thai restaurant, minus the bill and the judgment when you ask for a fourth napkin.

No special equipment required beyond your trusty slow cooker—any model works.

Why You’ll Love This High-Protein Recipe

• Huge protein hit – around 65 g protein per portion thanks to lean chicken breast and nut butter.

• Ridiculously easy – just whisk, dump, walk away.

• Perfect for meal prep – freezes like a dream and tastes even better the next day.

• Family-friendly – mild heat but easy to spice up for adults.

• Comforting but healthy – indulgent flavour without the greasy takeaway aftermath.

Slow Cooker Satay Chicken Key Ingredients

Chicken Breast. Lean, high-protein, and ideal for slow cooker shredding—soaks up every bit of the satay sauce.

Peanut Butter. The heart of satay. Smooth creates a silky finish; crunchy adds a little attitude.

Coconut Milk. Rich, creamy, and essential for that classic Thai satay vibe. Full-fat prevents splitting.

Thai Red Curry Paste. Brings warmth, depth, and personality. Add more for extra oomph.

Fish Sauce. Umami magic. It smells wild but tastes incredible.

Soy Sauce. Adds saltiness and rounds out the flavours nicely.

Garlic. Always. Mandatory. Non-negotiable.

Lime Juice. Brightens the richness and keeps things zingy.

Cornflour. Thickens the sauce to glossy perfection.

How To Make Slow Cooker Satay

2 - Lay the chicken breasts into the satay sauce, making sure they’re fully submerged so they cook evenly and soak up all that flavour.

3 - Cover with the lid and cook on LOW for 4 hours or HIGH for 2 hours, until the chicken is completely cooked through and the sauce has thickened.

4 - Lift the cooked chicken breasts out of the slow cooker and place them onto a plate. They should be soft and tender at this stage.

5 - Use two forks to shred the chicken into thin pieces. It should fall apart easily thanks to the low-and-slow cooking.

6 - Tip back into the slow cooker and mix through before serving.

Serving & Storage – Keeping Chicken Satay Fresh For Later

To Store

Transfer your chicken satay into airtight containers and refrigerate for up to 4 days. The flavours deepen overnight—tomorrow’s you will be delighted.

To Reheat

Microwave for 1–2 minutes or warm gently on the hob. Add a splash of water or coconut milk if the sauce thickens.

To Freeze

Portion into freezer containers and freeze for up to 3 months. Defrost in the fridge overnight, then reheat as above.

Serving Suggestions

• With jasmine or basmati rice

• Over rice noodles

• In wraps with crunchy veg

• Stuffed into a baked sweet potato

• With a side of stir-fried broccoli

Variations & Tips

• Add even more protein by stirring through 100 g Greek yoghurt right at the end (off the heat).

• Swap chicken breast for boneless thighs for extra tenderness.

• Add veg: peppers, carrots, or green beans hold up well in the slow cooker.

• Crank up the heat with extra curry paste or sliced red chilli.

• Use crunchy PB for built-in texture—no one will complain.

FAQ

Can I make this with chicken thighs?

Yes, absolutely. Thighs add even more tenderness and are very forgiving if your timing’s a bit flexible. Use boneless, skinless thighs for best results.

Is this recipe spicy?

It’s mildly spicy thanks to Thai red curry paste, but not too hot. Add more paste or fresh chillies to turn up the heat, or reduce for a kid-friendly version.

Does it freeze well?

It freezes beautifully for up to 3 months—ideal for batch cooking and lazy nights.

How can I make it higher in protein?

Add Greek yoghurt (off the heat), use extra chicken breast, or serve over high-protein noodles or quinoa.

Slow Cooker Chicken Satay

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5 from 4 reviews

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Slow Cooker Chicken Satay has tender, juicy chicken breasts that soak up a rich, creamy peanut and coconut sauce with just the right amount of zing.

• Total Time: 4 hours 5 mins
• Yield: 5 1x

Ingredients

Units MUS Scale 1x2x3x

1 kg chicken breast

60 g peanut butter

400 ml coconut milk (not light, it will split)

2 tsp fish sauce

2 tbsp soy sauce

30 g Thai red curry paste

1 tsp garlic, crushed

2 tbsp lime juice

1 tsp sugar 20 g cornflour

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Instructions

Add the peanut butter, coconut milk fish sauce, soy sauce, Thai red curry paste, garlic, lime juice, sugar and cornflour to the slow cooker and whisk it all together.

Add the chicken breasts into the cooker and push so that they are submerged in the liquid. Cover with the lid and cook on low for 4 hours or on high for 2 hours.

Remove the chicken breasts from the sauce and shred with two forks. Add it back in and stir to mix it all together.

• Author: Scott Baptie
• Prep Time: 5 mins
• Cook Time: 4 hours
• Category: Poultry
• Method: Slow Cooker

Nutrition

• Serving Size: 1
• Calories: 528
• Fat: 24g
• Carbohydrates: 13g
• Protein: 65g

Recipe Video

If You Liked This Slow Cooker Satay Chicken, Try These

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Slow Cooker Thai Red Chicken Curry. Love the flavours of Thailand? This slow cooker Thai red chicken curry is a spicy, creamy delight that’s perfect for a cosy night in.

Moroccan Lamb Slow Cooker Take your taste buds on a trip to North Africa with this aromatic, hearty Moroccan lamb dish.

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