Slow Cooker Satay Chicken with Vegetables (Meal Prep)

a photo of a white bowl on a beige background with rice and shredded satay chicken with vegetables

Slow Cooker Satay Chicken with Vegetables (Meal Prep)

This slow cooker satay chicken with vegetables is tender, creamy, and packed with peanut flavor. The chicken breast cooks down until it’s soft and shreds easily, while the carrots, onions, and capsicums add sweetness and texture. It’s an affordable, family-friendly dinner that also reheats and freezes beautifully for meal prep. Serve it with rice for a complete and satisfying meal.

note - ingredients can be approximate

5 from 1 vote

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Prep Time 5

Cook Time 5

Total Time 5 5

Course Main Course

Cuisine Thai

Servings

Calories 570 kcal

Equipment

Ingredients

400 g (2 cups) rice, note, this will be enough for the 8 serves. Adjust if needed.
1 kg (2 lb) chicken breast, see note 1
2 brown onions
2 bell peppers / capsicums
4 carrots
250 g (1 cups) peanut butter, see note 2
60 ml (¼ cups) soy sauce, all purpose
1 tablespoon crushed chilli, optional, see note 3
4 cloves garlic, fresh recommended, see note 4
3 teaspoon ginger, fresh recommended, see note 4

Instructions

Prepare

Slice 2 brown onions 4 carrots, 2 bell peppers / capsicums into bite sized pieces.
Grate 4 cloves garlic and 3 tsp ginger then mix with 250 g (1 cups) peanut butter, 60 ml (¼ cups) soy sauce, 1 tbsp crushed chilli (I add all to a jar and shake until combined)

Cook

(optional) Sear the 1 kg (2 lb) chicken breast (whole) for approx. 3-4 minutes each side.
Add onions, carrots and sauce to the slow cooker with the chicken.
note: If the sauce is too thick to mix in, wait at least 20 minutes then stir once heated.
Cover and cook on low for 5 hours.
With 1 hour left, shred the chicken with 2 forks then add capsicum and continue to cook for another hour.
About 20 minutes before serving, cook the 400 g (2 cups) rice separately you way or follow my tips and tricks.
Serve the satay chicken over rice, with extra sauce spooned on top.

Video

Notes

Note 1 - Chicken Breasts

I did try this recipe with both breasts and thighs. Breasts that were then shredded worked best with holding onto the satay flavour.

The thighs had more water so they made the sauce quite runny.

Note 2 - Peanut Butter

Use a good quality peanut butter (where it has two ingredients: peanuts and salt). This will give you the best flavour.

Note 3 - Chilli

I tested this recipe with sweet chilli, chilli paste and fresh chillis.

I found the chilli paste worked really well for the flavour of the spice without the huge hit, and fresh chilli gave it a little more of a punch. You could also use hot sauce or chilli flakes for something stronger.

Note 4 - Garlic and ginger

I highly recommend using fresh as this will give you the best flavour. But, if you need to use a jar version, I suggest having a taste of the satay sauce before adding to the slow cooker and adjusting to make sure you can taste those flavours (as they will dull in the slow cooking time).

Storing

Store satay chicken and rice on opposite sides of the container to prevent rice going mushy. Store in fridge for 4 days.

Reheating

Add small drizzle of water or an ice cube to the rice side. Reheat on 1 minute intervals, stirring in between, until heated through (approx. 3-4 minutes)

Freezing

Freeze satay chicken and rice separately in airtight container, souper cubes, or ziplock bags for up to 3-6 months.

Nutrition

Calories: 570kcalCarbohydrates: 60gProtein: 39gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 80mgSodium: 641mgPotassium: 1066mgFiber: 6gSugar: 9gVitamin A: 10121IUVitamin C: 56mgCalcium: 75mgIron: 2mg

Keyword chicken meal prep, slow cooker meal prep

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