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This Slow Cooker Chicken Satay curry is the perfect family meal. Chunks of chicken are slow cooked in a peanut and coconut sauce, making a gluten and dairy free meal which everyone will love. Ideal for batch cooking.

slow cooker satay chicken
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Satay Chicken Curry is always a favourite in our house, much like anything which involves peanut butter.

I love how this recipe has a fusion of both spice and Asian flavours. It’s full of taste without being overbearingly spicy.

Plus if you make this easy curry in the slow cooker you hardly need to spend any time in the kitchen. Just dump and go!

I always make a big batch of this curry and freeze extra portions as I find it’s a great meal to grab from the freezer and throw in the microwave.

Generally I’m a big fan of slow cooker recipes as they save so much time.

They’re also a much cheaper way of cooking, and are ideal for cooking cheaper cuts of meat, so you’re saving both time and money.

gluten free satay chicken curry in the slow cooker

Is Satay Chicken Curry gluten free?

More often than not, satay chicken is made using soy sauce which contains gluten.

This means it’s usually not safe for people with coeliac disease to eat.

However my slow cooker satay chicken recipe uses tamari, which is a gluten free soy sauce alternative.

In my eyes it tastes pretty much the same and makes an absolutely banging Asian dish.

I use it in recipes such as my gluten free Chinese curry or my gluten free katsu curry and you can buy it in most free from aisles.

slow cooker satay chicken gluten free

Slow Cooker Chicken Satay Curry Ingredients

There’s a full printable recipe card below, but for the shopping list here’s an idea of the main ingredients and substitutions.

To make this gluten free slow cooker chicken satay you’ll need:

  • Chicken Thighs – For me this is the best cut of meat for the slow cooker, and it’s also a lot cheaper than chicken breast. Saying that, you can use breast meat if you prefer. I use thigh fillets, with no skin or bones.
  • Coconut Milk – I use a light coconut milk but you can use a full fat version. You want a tin of coconut milk, not a carton used for drinking.
  • Garlic and Ginger – I tend to either use chopped frozen garlic and ginger, or pastes. I find this a lot easier but if you prefer, use the equivalent amount of fresh and chop finely.
  • Crunchy Peanut Butter – Make sure you’re using a good peanut butter, not a cheap one with added sugars. I prefer crunchy for texture but you can use smooth if you prefer or that’s all you have.
  • Mild Curry Powder – The idea is to have a mild spice to this curry so I always use mild curry powder. Feel free to use medium or hot if you want it spicy.
  • Honey – This adds a lovely sweetness to the sauce, but you can use sugar if you prefer.
  • Tamari – This is my go-to gluten free soy sauce equivalent. Find it in the free from aisle, and you’ll use it over and over again. I love it!
  • Frozen Peas – I like to add these for a pop of colour and veggie goodness. If you don’t like peas you could add chopped peppers, sweetcorn or spinach instead.
slow cooker satay chicken

Can I make this slow cooker chicken satay dairy free?

Good news, this slow cooker satay chicken curry is not only gluten free, it’s also dairy free.

Because the curry uses coconut milk for a creamy taste, it’s completely free from dairy.

Can I make this slow cooker satay vegan?

If you want to make a vegan version of this slow cooker satay curry, I’d recommend a few simple switches.

You can swap the chicken for a veg like sweet potato or diced aubergine, or even add some tofu. I’d recommend doing this nearer the end of the cooking time.

Swap the honey for maple syrup or sugar and it will be completely vegan.

slow cooker satay chicken

How to make slow cooker chicken satay

Making a slow cooker chicken satay curry could not be any simpler.

There’s no need to brown the meat or veg beforehand, just chuck it all in the slow cooker.

I like to call this a ‘dump and go’ recipe because you literally put it all in, stir and then leave it to cook.

It means you can put this on to cook in the morning and then go about your day doing whatever you like.

Dinner will be ready to scoff as soon as you get home!

slow cooker satay chicken

What to serve with this slow cooker chicken satay curry

I like to top my chicken satay curry with a variety of toppings, including:

  • Chopped spring onion
  • Chopped coriander
  • Chopped fresh red chilli
  • Crushed peanuts

I always serve it with cooked basmati rice and you can also portion up leftovers for the freezer.

You could also serve this as part of a curry spread alongside dishes like my slow cooker chickpea and potato curry or tandoori chicken.

This dish also works really well alongside other Asian-inspired dishes, such as my Salt and Pepper Chicken or my Gluten Free Prawn Toast.

It’s so versatile, you can enjoy it with almost anything as part of a fake-away feast!

My slow cooker chicken satay curry recipe

This gluten and dairy free slow cooker chicken satay curry serves 4-6 people and you can easily size the quantities up and down.

I like to make extras which I then portion up, cool down and freeze for another day when I’m short on time.

If you make this recipe and love it, please leave a review and share your creations tagging me on my Instagram or using #theglutenfreeblogger.

slow cooker satay chicken gluten free dairy free
Yield: 4

Slow Cooker Chicken Satay

Prep Time: 5 minutes
Total Time: 5 minutes


  • 600g chicken thigh fillets
  • 1 x 400ml tin coconut milk (light)
  • 3 tsp garlic
  • 2 tsp ginger
  • 150g crunchy peanut butter
  • 2 tbsp mild curry powder
  • 2 tbsp honey
  • 3 tbsp gluten free tamari

To Serve

  • Basmati Rice
  • Chopped spring onion
  • Chopped coriander
  • Chopped fresh red chilli
  • Crushed peanuts


  1. Add the chicken to the slow cooker then add the rest of the ingredients (minus the frozen peas and toppings).
  2. Stir well so the sauce is thoroughly mixed and cook on high for 3-4 hours, or low for 6-8 hours.
  3. Around 15 minutes before serving, add the peas, stir well and cover for the remaining cooking time.
  4. Serve with basmati rice and your toppings of choice. Any leftovers can be portioned up and cooled completely before freezing.

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About Sarah Howells

Hi, I'm Sarah! Diagnosed with coeliac disease 20 years ago, I'm on a mission to create the best gluten free recipes since sliced bread. No fruit salads or dry brownies here.

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1 Comment

  1. Hi Sarah,

    Looks like the peas aren’t listed in the ingredients – how much did you use? Looking forward to trying this one!