Slow Cooker Ayam Semur – Indonesian Chicken Stew
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Ayam Semur (Ayam Smoor) is a flavorful Indonesian dish where chicken is slow-cooked in a fragrant, slightly sweet soy-based sauce. “Semur” comes from the Dutch word “smoor,” meaning to braise or simmer.
Traditionally, Ayam Semur is simmered on the stove, allowing the chicken to absorb the rich flavors of sweet soy sauce and Indonesian spices. This recipe adapts the classic dish for the slow cooker, making it easier to prepare while still capturing its tender texture and bold, aromatic taste.
How to Make Ayam Semur
Start by marinating the chicken in sweet soy sauce, nutmeg, galangal, and ginger. Meanwhile, prepare a spice paste (bumbu) by blending onions, garlic, sambal oelek chili paste, tamarind, and other aromatics. Sauté the spice paste until fragrant, then slow-cook it with the marinated chicken, lemongrass, and chicken broth until tender.
Serve as a main dish with steamed rice. It pairs well with vegetable side dishes like sautéed green beans, acar campur, or stir-fried cabbage. It’s a popular dish during family meals and special gatherings.
For the full recipe with ingredients and step-by-step instructions, continue reading below.
If you’re unfamiliar with some of the ingredients in this recipe, check out this guide to common Indonesian ingredients to learn more about their flavors and uses.
Ayam Semur – Indonesian Chicken Stew Recipe
Ayam Semur (ayam smoor) is an Indonesian chicken dish cooked in sweet soy sauce, and warm spices. The slow cooker version makes it easy: add the ingredients, let it simmer, and enjoy tender, flavorful chicken!
Ingredients
- 1¾ lbs chicken thighs, cut into pieces
- 4 tbsp sweet soy sauce (kecap manis)
- 1½ tsp ground nutmeg
- 1 tsp ground galangal (laos)
- 1 tsp ground ginger (djahé)
- Salt and pepper to taste
- 3 shallots (or 1–2 medium onions)
- 4 cloves garlic
- 1½ tsp sambal oelek (or to taste)
- 2 tbsp palm sugar (gula jawa) or dark brown sugar
- 1 tbsp tamarind paste
- 2 candlenuts (kemiri, toasted and ground, optional)
- 1 stalk lemongrass (sereh, bruised and tied in a knot)
- 2 bay leaves (daun salam)
- 2–3 cloves
- 1 cinnamon stick
- 1 cup chicken broth
- Oil for cooking
- Cilantro leaves or fried shallots for garnish
Instructions
- In a bowl, combine the chicken thighs with sweet soy sauce, nutmeg, galangal, ginger powder, salt, and pepper. Toss well to coat, and let it marinate for at least 1 hour, preferably overnight for deeper flavor.
- In a food processor or mortar, combine the onions, garlic, chili paste, palm sugar, tamarind paste, and candlenuts if used. Pulse or grind until smooth to form the boemboe.
- Heat oil in a large pan over medium heat. Add the boemboe and sauté for 3-5 minutes, until fragrant and golden brown.
- Transfer the cooked boemboe to the slow cooker. Add the marinated chicken, lemongrass, bay leaves, cloves, cinnamon stick, and chicken broth. Stir everything together and cook on low heat for 4-4.5 hours or high heat for 2-2.5 hours, until the chicken is tender and fully cooked.
- If the sauce needs to thicken, remove the lid during the last 20-30 minutes of cooking to allow it to reduce. Taste and adjust seasoning, adding more kecap manis, tamarind, or salt as needed.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or microwave until warmed through. You can also freeze them for up to 2 months; thaw overnight in the fridge before reheating.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 708Total Fat: 43gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 255mgSodium: 1390mgCarbohydrates: 40gFiber: 7gSugar: 20gProtein: 51g
The nutritional information provided is automatically calculated. These figures should be considered estimates.