Directions
1Place raw chicken fillets in slow cooker (whole)
2Combine all other ingredients in a jug and whisk to combine well
3Pour over chicken
4Cook on low for 4.5hrs
5Prior to serving I pulled apart/shredded chicken in the slow cooker
6It comes apart easily just with two plastic utensils so as not to scratch your cooker
7For low carb I serve mine on carb free konjac "pasta"
8The rest of the family had theirs on regular pasta
Submitted by Paulene Christie
16 Reviews
Lynn Dally
January 7, 2019
This was a huge hit in this house. One of the best peanut/satay chicken recipes I’ve found. Served with zoodles. Sooo good
Paulene @ Slow Cooker Central
June 28, 2018
I’m not certain since I’ve not tried it but this will help with tips (eg add cornflour) >>> Avoiding splitting
Wendy
June 24, 2018
Hi Pauline, if substituting coconut cream for cooking cream (dairy intolerance) do you think it would curdle like regular cream apparently does?
Liz
February 5, 2018
I tried this last night, it was so easy to make and tasted delicious! Will definitely make it again.
Paulene @ Slow Cooker Central
December 7, 2017
I’ve not tried to be sure but let me know pls if you do 🙂
I made this as a low carb dish so didn’t use yoghurt myself
Karen
December 4, 2017
Would low fat not yoghurt/Quark make a suitable substitute for the cream?
Jasmin Shaw
May 9, 2017
This was so easy to make and yummy too! My kids also enjoyed it. Hubby wasn’t a huge fan, he thought it was okay, but he is happy to take leftovers to work tomorrow for lunch 😉 We had rice with it, and some steamed vegies.. I will definitely make it again.
Colleen Snibson
March 6, 2017
I loved this. So easy to make compared to my previous satay recipe. Eldest daughter loved it the way it was (and she hates chicken thighs), but hubby felt it was missing something. Next time when I make it, because I will be making it again, I might add a couple of dashes of Tobasco sauce to it to give it a little bit of kick. Being that I am Insulin Resistant and should be curbing my carb intake, I am loving that it is low carb, even if I did eat it with rice ;).
Paulene @ Slow Cooker Central
February 8, 2017
I used smooth but either would be fine 🙂
Rowena Gunton
February 7, 2017
Does the type of peanut butter matter? I.e crunchy or smooth?
Denise Tuck
February 2, 2017
This was a hit, nice and easy to make. I had mine with zoodles.
Sandra
January 30, 2017
I was inspired by this recipe but primped it with onions and garlic fried with yellow curry paste plus chilli flakes, grated ginger and Kaffir lime leaves. It worked REALLY well. Because I wasn’t worried about the carbs I served it with black rice boiled then chucked into a thermos for the same time as the meal.
Mark Potts
January 22, 2017
Made this for the first time last night and found it very easy to make and was very nice to eat.
Paulene @ Slow Cooker Central
January 18, 2017
I don’t do that no as I’d rather people following low carb calculate their own eating regime 🙂
However I can tell you that I work it out to be around 5.8g of carbs per serve!
Sandra
January 18, 2017
It looks really yum but it would be very helpful if you could include the nutritional value , love to see more,,,,
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Krisha Guinea
February 24, 2019
Another winner!!! Thank you so much x
I did vary it a bit as was out of cooking cream. I used coconut milk, 2 heaped tablespoons if cornflour and I added a thumb of ginger. Yummo!!!!