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Slow-cooker Satay Chicken

Pop this creamy satay chicken dish on and you'll be counting down the hours until it's ready.

Recipe Credit:

Serves: 4 | Prep Time 15 mins | Cooking Time 4 hrs 30 mins


  • 8 (about 1.5kg) chicken thigh cutlets, trimmed
  • 3 tsp finely grated fresh ginger
  • 2 garlic cloves, finely chopped
  • 130g (1/2 cup) smooth peanut butter
  • 270ml coconut cream
  • 2 tbsp kecap manis
  • 1 small red onion, finely chopped
  • Fresh mint leaves, to serve
  • Fresh coriander leaves, to serve
  • Steamed rice, to serve


  1. Season 4 chicken cutlets and place, skin-side down, in a large non-stick frying pan over high heat. Cook for 5 minutes or until golden. Turn over and cook for a further 3 minutes. Transfer to a slow cooker. Repeat with the remaining chicken cutlets.
  2. Drain rendered fat from the pan, reserving 2 teaspoons. Reduce heat to medium-low. Add the ginger and garlic. Cook, stirring, for 1 minute or until aromatic. Stir in the peanut butter, coconut cream, kecap manis and 125ml (1/2 cup) water. Pour mixture over the chicken.
  3. Cover and cook on Low for 4 hours or until the chicken is very tender. Sprinkle with the red onion, mint and coriander and serve with rice.

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