Satay Chicken & Spinach


June 14, 2017

Satay Chicken & Spinach 5 0 5 8

A beautiful saucy satay great over pasta or with vegetables

  • Prep: 10 mins
  • Cook: 4 hrs
  • 10 mins

    4 hrs

    4 hrs 10 mins

  • Yields: 5


1kg of chicken thigh fillets, diced

1 cup hot water

1 cup smooth peanut butter

300ml cooking cream (I use Bulla brand)

1 tsp curry powder

2 tbsp. sugar free sweet chilli sauce

120g bag of baby spinach leaves


1Add chicken to slow cooker

2In a large jug add hot water and peanut butter and whisk to combine well,

3Add curry powder, sauce and cream to same jug and combine well then pour over chicken

4Cook on low for approx 4hrs

5Stir through spinach then leave to cook further until wilted (approx 10mins)

6Beautiful served over konjac 'pasta' for LOW CARB.... over regular pasta for anyone else .... or with a side of mash and steamed veg


1Build from my original recipe for Creamy Satay Sausages but based on chicken instead as suggested by our group member Melody 🙂

Submitted by Paulene Christie


13 Reviews

I prefer thigh fillets diced as listed 🙂
Ingredients could be doubled if you need a bigger batch


August 29, 2018

Hey I just want to know what chicken is best diced and ingredients if I add more chicken please

Michelle Watson

March 1, 2018

Yummy. Smelt great when walked in the door from work and kids loved it as well.

I love that!

Kaylene Reiken

January 11, 2018

Made this for dinner tonight using chicken tenderloins (500 grams) so halved the other ingredients and shortened the cooking time a little. Mr “I’m not eating anything cooked in the slow cooker” enjoyed it and asked for it again. Thank you.

Kaylene Reiken

January 11, 2018

Made this for dinner tonight – used 500 grams tenderloin so 1/2 the rest of the ingredients and cooked for a little less time. Even Mr “I’m not eating anything cooked on the slow cooker” enjoyed it and has asked for it again. Thank you.


December 18, 2017

Dish added to the “Repeat Menu”!!! I added bacon and garlic to the original ingredients and then steamed mixed veg an hour from the end. Served with rice

Darren Comley

December 17, 2017

This is a very easy recipe that was absolutely delicious. A definite ‘doing that one again’. I was entirely faithful to the recipe (normally I like to add things and experiment) except adding 1/2 teaspoon of salt. I really enjoyed the taste, but would love any tips on boosting the peanut effect as I love strong flavors (and in no way is that a knock on this recipe). Another ‘winner winner Paulene’s dinner’ (cos I couldn’t think of an appropriate word to rhyme with lunch).


August 28, 2017

Lovely dish! The whole family loved it.. including 2 young kids! will definatly make this again!

Thanks Ria 🙂

Ria Hardy

July 26, 2017

Tried this for dinner, i did it on high for 2.5 hours and was perfect. Had heaps of leftover sauce so will freeze it until i have leftover veggies that need using and toss it together. Great easy recipe!

Yvette Copley

July 19, 2017

Nice easy recipe. The sauce texture is fantastic. Next time I will need to use a better peanut butter to get a stronger flavour.
I added julienne carrot (2 1/2 hours cooking time) and capsicum (1 hour cooking time) for added veggies.
This will become a regular in our house.


July 2, 2017

Made this tonight for tea which was a hit and smelt amazing while cooking. I did double the curry powder though for extra flavour.

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