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–+ servings
Een deel van slowcooker pindakip met rode peper en koriander

Slow Cooker Satay Chicken with Peanut Sauce

Andréa
This slow cooker satay chicken with peanut sauce is easy, flavorful, and perfect for busy weeknights. Ready in just 4 hours!
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Dinner
Cuisine Asian, indonesian
Servings 4 persons
Calories 697 kcal

Ingredients
 

  • 2 onions finely chopped
  • 3 cloves garlic squeezed
  • 6 tablespoons peanuts finely ground
  • 2 tablespoons sweet chili sauce
  • 3 tablespoons honey
  • 1 cup coconut milk
  • 2 teaspoons sambal oelek
  • ½ cup Kecap Manis sweet soy sauce
  • 1 teaspoon lemon juice fresh
  • 2 pounds chicken breast

Garnish

  • 2 tablespoons peanuts roughly chopped

Ingredients you need per step are listed below the step in Italic

Instructions
 

  • Put the onions, garlic, ground peanuts, sweet chili sauce, honey, coconut milk, sambal, kecap, and lemon juice in a food processor. Blend until smooth. (No food processor? Use a hand blender.)
    2 onions, 3 cloves garlic, 6 tablespoons peanuts, 2 tablespoons sweet chili sauce, 3 tablespoons honey, 1 cup coconut milk, 2 teaspoons sambal oelek, ½ cup Kecap Manis, 1 teaspoon lemon juice
  • Place the chicken breasts at the bottom of the slow cooker.
    2 pounds chicken breast
  • Pour the peanut sauce over the chicken, ensuring each piece is well-coated.
  • Set the slow cooker to LOW and cook for 4 hours.
  • Use two forks to pull the chicken into large, juicy pieces.

Serve

  • Serve the chicken with sauce on a platter and sprinkle the roughly chopped peanuts on top for a bit of crunch.
    2 tablespoons peanuts

NOTES

1. Variations and substitutions
  • Make it spicier: Add more sambal Oelek or fresh chili peppers
  • Go vegetarian: Replace the chicken with tofu or tempeh for a plant-based version
  • Peanut-free option: Swap the peanuts for sunflower seeds or cashews if you have a peanut allergy.
2. Can I use chicken thighs instead of chicken breasts? Yes, chicken thighs will make this dish even more tender and flavorful. Just adjust the cooking time.
3. Can I make this in the oven? Yes, place the chicken in a casserole dish and pour the sauce over it. Cover with foil and bake at 320 °F (160 °C) for about 90 minutes, or until the chicken is cooked through.
4. Can I make this ahead of time? Yes, you can make the peanut sauce in advance and store it in the fridge for up to 3 days. Just add it to the chicken when you’re ready to cook.
5. Storage
  • Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days
  • Freezer: Freeze in a freezer bag or container for up to 3 months. Thaw overnight in the fridge before reheating.
  • Reheat: Warm gently in a saucepan with a splash of (coconut) milk or water to loosen the sauce.
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