Chicken Satay in a Slow Cooker

Chicken Satay in a Slow Cooker

Hello Three Cheeses =) I am Jeremy, Joni’s roommate over here in Australia who has been lucky enough to try nearly everything that she has made and posted on here. After living with the mouth watering recipes that have been put on here  and put in front of me at the table for the last six months, I’ve had a craving to have a go myself. With the very sudden onset of winter this last week (in Australia, at least), I’ve been reminded about how much I love winter food – warm stews, casseroles and lots of things baked in the oven! So in preparation for this winter a few months ago I cashed in all of the reward points I’ve been saving up from my credit card and ordered a slow cooker, which arrived a few weeks ago. I’ve kept my eye out for a great recipe with which to begin my career in slow cooking.

Just last week my mum passed along a book to me she bought, Slow Cooker: Easy and delicious recipes for all seasons by Sally Wise, which I had a flick through and found a nice looking recipe for a Satay Chicken which I decided to adapt and try. This recipe is definitely a keeper, offering up a stomach-warming treat in winter and some tasty leftovers for lunch! And it doesn’t have to be made in a slow cooker, either — I’ve thrown in some tips for how to do it in an oven, too.


Chicken Satay in a Slow Cooker

Adapted from Slow Cooker: Easy and delicious recipes for all seasons, Sally Wise

Serves: 4-6
Cooking Time: 3 hours
Difficulty: Easy


  • 1 kg  (2 lbs) chicken breast
  • 2 cloves garlic, crushed
  • 2 heaped tbsp peanut butter
  • 5 tsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp tomato sauce (ketchup)
  • 1 tbsp sweet chilli sauce
  • 3/4 cup coconut milk or cream
  • 2 brown onions cut into wedges
  • half a decent sized kumara (or yam, as you North Americans call it)
  • 2 carrots, peeled and chopped
  • two large handfuls of green beans or snow peas
  • 1 head of broccoli, cut into bite-sized florets

Remove all the fat from the chicken and cut it into thin strips, not too long so that it’s a good size to eat, put into the slow cooker with the garlic. Mix the peanut butter, soy sauce, Worcestershire sauce, tomato sauce, sweet chilli sauce, wine, and the coconut milk until smooth, and pour over the chicken. At this point in time you should also put the harder vegetables in — the ones that will take a long time to cook so that they get nice and soft. I put the kumara and carrots in at this stage, although the kumara did dissolve a bit and get mixed in with the entire dish, which we enjoyed because everything tasted a bit like kumara. If you prefer to have separate pieces, throw it in a bit later. Stir all the ingredients together in the slow cooker, making sure everything is evenly covered. Place the lid on the cooker and cook for 2 hours on high*.

Occasionally stir all the ingredients, and after 2 hours add the rest of the vegetables — the green beans/snow peas and the broccoli. Put the slow cooker on for 1 more hour to let it finish cooking.

And now you’re done! It’s nice served on rice, as the sauce gives the rice a great flavour. Some baby corn added to it as well would be very nice too. If you want to, you can mix about 3 tablespoons of cornflour with some cold water to a paste and use it to thicken the dish.

Generally, a high setting in a slow cooker is approximately 150 C / 300 F. So this dish could be done in the oven in a casserole dish or on the stove-top.

3 Responses to Chicken Satay in a Slow Cooker

  1. Hi! I just found this blog and have already tried two recipes, including this one. It was pretty good, and I’m going to be eating all week for lunch. I do have one question for you – the first paragraph mentions adding the wine, but there is no wine in the ingredient list. What kind of wine did you use and how much? Thanks!

    • Hmm… I don’t remember exactly, but for some reason something in the realm of 1/4 to 1/2 cup of white wine was used in this recipe. I’ll double check and get back to you!

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