There’s something incredibly comforting about this Slow Cooker Salt and Pepper Chicken Recipe. It’s a perfect balance of savory, tangy, and a touch of heat, all slow-cooked to tender, sticky perfection. Get ready for a fuss-free, hands-off dish that fills your kitchen with irresistible aromas.
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Why You'll Love This Recipe
I’m genuinely smitten with this Slow Cooker Salt and Pepper Chicken Recipe because it takes all the guesswork out of dinner. You throw everything in, let the slow cooker do the magic, and come back to amazing flavors—and tender chicken that practically melts in your mouth.
- Effortless Cooking: Just toss in the ingredients and walk away while your slow cooker handles the rest.
- Deep, Layered Flavor: The combination of soy, ginger, five spice, and black pepper makes every bite burst with taste.
- Flexible Timing: Whether you’re on high for a shorter day or low to slow-cook all afternoon, it works beautifully.
- Perfect Texture Contrast: Adding the peppers and spring onions at the end gives a lovely crunch that balances the sticky chicken.
Ingredients & Why They Work
This Slow Cooker Salt and Pepper Chicken Recipe thrives on simple yet bold ingredients that complement each other perfectly. Each item plays a crucial role—from tender chicken chunks soaking up the rich sauce, to aromatic spices that build layers of flavor.
- Chicken breast: Lean and tender, it soaks up the sauce wonderfully, giving soft, juicy bites.
- Ginger puree: Adds zest and a hint of warmth to brighten the dish.
- Tomato ketchup: Balances saltiness with a touch of sweetness and tang.
- Soy sauce: The salty, umami backbone—a must-have for depth.
- Chinese five spice: This magical blend packs subtle warmth, licorice notes, and smokiness.
- Chilli flakes: For that gentle kick to keep things exciting.
- Garlic granules: A convenient way to infuse garlic flavor without chopping.
- Brown sugar: Helps caramelize the chicken and balances the umami.
- Black peppercorns: Adds that essential salt and pepper signature heat; crushing them releases amazing flavor.
- Red peppers: Added at the end for a crisp, fresh bite that contrasts the sticky chicken.
- Spring onions: Freshness and subtle onion crunch to brighten the dish.
- Cornflour: Thickens the sauce for that glossy, sticky finish we all love.
- Sea salt: To fine-tune the seasoning depending on your soy sauce saltiness.
Make It Your Way
This recipe is a blank canvas for your taste buds. I love tossing in a bit more chilli flakes when I want a spicier kick, or swapping black peppercorns for Sichuan peppercorns for a numbing sensation that’s irresistible.
- Variation: When I’m in a hurry, I sometimes add frozen mixed peppers with the chicken at the start; they soften more but it’s just as delicious.
- Seasonal twist: Add sliced mushrooms or baby corn for extra veggies and texture.
Step-by-Step: How I Make Slow Cooker Salt and Pepper Chicken Recipe
Step 1: Mix the Base Flavors
Start by placing the chicken chunks, ginger puree, tomato ketchup, soy sauce, Chinese five spice, chilli flakes, garlic granules, brown sugar, and crushed black peppercorns into your slow cooker. Give it all a good stir so everything is evenly coated. This is where the magic begins—ensure the chicken pieces are submerged in the sauce to soak up every bit of flavor.
Step 2: Slow Cook It Low and Slow (or Fast and Hot)
Pop the lid on and cook on HIGH for 3 hours or LOW for 5 hours. I like using LOW for a slow afternoon cook because the chicken turns out melt-in-your-mouth tender. Resist the urge to fuss and peek—let the slow cooker do its work undisturbed.
Step 3: Thicken the Sauce
After the chicken is tender, scoop out a few spoonfuls of liquid into a small bowl, then mix with cornflour to create a smooth slurry. Stir this back into the slow cooker. This trick thickens the sauce to that perfect sticky consistency that clings beautifully to every bite of chicken.
Step 4: Add Peppers and Spring Onions
Finally, add the diced red peppers and chopped spring onions. Cook on HIGH for another 30 minutes, so the peppers stay crisp while the onions soften just right. Before serving, taste and season with sea salt carefully, since your soy sauce might already be salty—adding salt little by little is the way to go.
Top Tip
After making this Slow Cooker Salt and Pepper Chicken Recipe a dozen times, I’ve learned a few little things that make a big difference. These tips will help you get restaurant-quality flavor and texture every time.
Make Ahead and Storage
Storing Leftovers
Leftovers keep really well in an airtight container in the fridge for up to 3 days. I always let the chicken cool completely before storing to keep the texture nice. Reheating gently helps keep the chicken moist.
Freezing
This recipe freezes beautifully. Just portion it into freezer-safe containers and thaw overnight in the fridge before reheating. I recommend stirring in a splash of water or broth when reheating to refresh the sauce if it’s thickened too much.
Reheating
I prefer reheating on the stovetop over medium heat, stirring gently until warmed through. This helps keep the sauce silky and avoids drying out the chicken. Microwave works too—just cover and use medium power in short bursts, stirring often.
Frequently Asked Questions:
Absolutely! Chicken thighs will make the dish even juicier and more flavorful. Just adjust the cooking time slightly if needed, but slow cookers are forgiving.
If you don’t have Chinese five spice, you can blend cinnamon, cloves, fennel, star anise, and black pepper to approximate the flavor, or use allspice and a pinch of ground cloves as a simpler substitute.
Yes, you can! Use the sauté function to brown the chicken briefly for extra flavor, then cook on high pressure for about 10 minutes, followed by a quick release. Add the peppers and spring onions after pressure cooking and use the sauté function to soften them.
It’s moderately spicy thanks to the chilli flakes and peppercorns, but you can adjust the heat by adding more or less chilli flakes or swapping peppercorn types. It’s well balanced and shouldn’t overwhelm most palates.
Final Thoughts
This Slow Cooker Salt and Pepper Chicken Recipe has become one of those trusty dishes I reach for when I want something tasty, simple, and satisfying without the fuss. The sticky sauce, tender chicken, and fresh veggies make it feel special but it couldn’t be easier. I hope you enjoy making it as much as I do—it’s like having a warm hug waiting for you at dinner time.
Print
Slow Cooker Salt and Pepper Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Chinese
- Diet: Halal
Description
A flavorful Slow Cooker Salt & Pepper Sticky Chicken recipe combining tender chicken breast chunks with ginger, soy sauce, and Chinese five spice, cooked low and slow for a sticky, savory finish. Perfect served with rice and garnished with fresh spring onions and red chillies.
Ingredients
Main Ingredients
- 800 g Chicken breast, cut into chunks
- 1 tablespoon Ginger puree
- 2 tablespoon Tomato ketchup
- 6 tablespoon Soy sauce
- 1 teaspoon Chinese five spice
- ½ teaspoon Chilli flakes
- ½ teaspoon Garlic granules
- 1 teaspoon Brown sugar
- 1 teaspoon Black peppercorns, crushed
- Sea salt, to taste
Vegetables
- 2 Red peppers, diced
- 6 Spring onions, cut into long pieces
Thickening Agent
- 1 tablespoon Cornflour
To Serve
- Rice
- Sliced red chillies
Instructions
- Combine Ingredients: Place all of the ingredients except the red pepper, spring onions, and cornflour into the slow cooker. Stir well to mix everything together.
- Slow Cook Chicken: Cover with the lid and cook on HIGH for 3 hours or LOW for 5 hours until the chicken is tender and cooked through.
- Make Slurry: In a small bowl, mix the cornflour with enough liquid taken from the slow cooker to create a smooth paste (slurry).
- Thicken Sauce: Pour the slurry back into the slow cooker and stir to combine.
- Add Vegetables and Season: Add the diced red peppers and spring onions to the slow cooker. Season with sea salt according to taste and the saltiness of your soy sauce.
- Final Cook: Cook on HIGH for an additional 30 minutes to allow the sauce to thicken and the vegetables to soften but still maintain some crunch.
- Serve: Serve the sticky chicken hot over rice and garnish with sliced red chillies for extra heat.
Notes
- Pepper: For an authentic twist, substitute black peppercorns with Sichuan peppercorns for a unique numbing spiciness.
- To Serve: This dish pairs nicely with egg noodles, rice noodles, or chilli sauce, and can be complemented by prawn crackers or egg fried rice.
- Peppers: Adding the peppers at the end keeps them crunchy. For softer peppers, add them at the beginning of the slow cooking.
- Salt: Adjust sea salt carefully based on your soy sauce's saltiness and personal taste preference; add gradually for best flavor balance.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 85 mg
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