There’s something so satisfying about a dish that’s both comforting and packed with flavor, and that’s exactly what you get with this Slow Cooker Salt and Pepper Chicken Recipe. It fuses bold, savory notes with a sticky coating that keeps you coming back for more — all while being incredibly hands-off.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Slow Cooker Salt and Pepper Chicken Recipe
- Top Tip
- How to Serve Slow Cooker Salt and Pepper Chicken Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Slow Cooker Salt and Pepper Chicken Recipe
Why You'll Love This Recipe
This Slow Cooker Salt and Pepper Chicken Recipe is a total game-changer when you want dinner that feels special but doesn’t demand hours in the kitchen. I’ve made it countless times, and it always delivers juicy chicken with just the right amount of sticky, peppery kick.
- Hands-off cooking: Just stir your ingredients into the slow cooker and let it work its magic, freeing you up to do other things.
- Flavor-packed: The combination of ginger, soy, garlic, and black pepper creates a deliciously balanced, zesty punch.
- Versatile serving options: Whether you like rice, noodles, or even a wrap, this recipe pairs beautifully with loads of sides.
- Minimal prep required: You can have everything ready in about ten minutes, perfect for busy weekdays or relaxed weekends.
Ingredients & Why They Work
The magic of this Slow Cooker Salt and Pepper Chicken Recipe comes down to a few simple but powerful ingredients working in harmony. These components build a sticky, fragrant sauce that coats every bite of tender chicken perfectly.
- Chicken breast: A lean choice that cooks up tender and soaks in all the flavors — just cut it into chunks for even cooking.
- Ginger puree: Adds a fresh, warm zing without having to peel and grate.
- Tomato ketchup: It brings subtle sweetness and depth, helping the sauce thicken and stick beautifully.
- Soy sauce: The salty, savory backbone of the dish — opt for a good-quality one for richest taste.
- Chinese five spice: Adds an aromatic complexity that makes this recipe stand out.
- Chilli flakes: For a subtle heat that complements, not overpowers.
- Garlic granules: Perfect for even distribution and a gentle garlic punch without the hassle of fresh cloves.
- Brown sugar: Balances salty with sweetness, helping to create that classic sticky glaze.
- Black peppercorns: Crushed fresh for an authentic, vibrant peppery kick.
- Red peppers: Provide crunch and color; adding them late keeps that texture alive.
- Spring onions: Brighten the dish with a mild onion flavor and fresh crunch.
- Cornflour: Thickens the sauce at the end so it clings to your chicken and veggies all gorgeously.
- Sea salt: Used carefully to enhance without overwhelming, since soy sauce already contributes saltiness.
Make It Your Way
I love tweaking the spice levels depending on my mood or who I’m cooking for. This Slow Cooker Salt and Pepper Chicken Recipe is super forgiving, so don’t be shy about making it your own — the slow cooker handles the rest!
- Variation: Once, I swapped regular black peppercorns for Sichuan peppercorns to give it a unique numbing spice that blew our minds—totally worth trying if you want a different twist.
- Diet-friendly tip: To keep it low-carb, serve over cauliflower rice or tossed greens instead of traditional rice or noodles.
- Seasonal swap: In cooler months, I like adding a few shiitake mushrooms toward the end for an earthy depth.
Step-by-Step: How I Make Slow Cooker Salt and Pepper Chicken Recipe
Step 1: Prep The Ingredients
I start by cutting the chicken into bite-sized chunks — it helps the flavors seep into every piece. Then, get your wet and dry ingredients ready: ginger puree, ketchup, soy sauce, Chinese five spice, chilli flakes, garlic granules, brown sugar, crushed black pepper, and a pinch of sea salt. Mixing these beforehand makes assembling in the slow cooker quick and smooth.
Step 2: Slow Cook It Low and Slow (or High and Fast!)
Dump all ingredients except for red peppers, spring onions, and cornflour into your slow cooker. Give everything a thorough stir so the chicken is well coated. I usually cook it on LOW for about 5 hours for the best tenderness, but if you're short on time, HIGH for 3 hours works too. The smell will start filling your house with that irresistible aroma fairly quickly!
Step 3: Thicken the Sauce
About 30 minutes before the end, mix your cornflour with some of the cooking liquid to make a smooth slurry. Pour it back into the slow cooker along with the diced red peppers and spring onions. This final step gives you that perfect sticky texture while keeping the peppers crisp and fresh.
Top Tip
After making the Slow Cooker Salt and Pepper Chicken Recipe dozens of times, I’ve found a few tricks that really boost your results and make the cooking process smoother.
- Prep all your ingredients first: It makes assembling quick and stress-free, especially on busy days.
- Crush pepper freshly: Using a spice grinder or mortar and pestle gives a much brighter, fresher kick than pre-ground pepper.
- Add peppers last: This keeps their texture bright and satisfying instead of mushy.
- Taste before adding salt: Since soy sauce is salty, add sea salt slowly at the end to avoid over-salting.
How to Serve Slow Cooker Salt and Pepper Chicken Recipe
Garnishes
I always add a few sliced fresh red chilies on top—not only do they bring a burst of color, but they add a punch of heat that cuts through the sweetness. Fresh spring onion slices or a sprinkle of fresh coriander also elevate the dish nicely.
Side Dishes
Rice is my go-to, especially fluffy jasmine rice or fragrant basmati to soak up all that sauce. For a lighter option, steamed broccoli or bok choy is excellent. If I’m feeling indulgent, egg fried rice complements the dish perfectly, with all those extra flavors mingling wonderfully.
Creative Ways to Present
For a fun dinner party, I’ve served this Slow Cooker Salt and Pepper Chicken on individual lettuce cups, letting guests spoon the sticky chicken in themselves—it’s interactive and super tasty! You can also drizzle some extra chili sauce or a squeeze of lime for a fresh zing whenever you want.
Make Ahead and Storage
Storing Leftovers
After cooling, I store leftover chicken in an airtight container in the fridge. It keeps well for up to 3 days, and the flavors actually meld and get even better overnight.
Freezing
I’ve frozen portions successfully when I wanted to save some for later. Just be sure to cool it completely before freezing in a sealed container or freezer bag, and it’ll last for about 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, I warm it gently in a skillet over medium heat, stirring occasionally to keep the sauce glossy and prevent drying out. You can also microwave it, but I prefer stovetop for maintaining texture and flavor.
Frequently Asked Questions:
Absolutely! Chicken thighs are juicier and will work wonderfully in this slow cooker recipe. They also hold up well to slow cooking without drying out.
If you prefer less heat, simply reduce or omit the chilli flakes and fresh chillies used as garnish. The dish will still be flavorful and rich without the heat.
You can adapt it for an Instant Pot using the slow cook function, or switch to pressure cooking mode for a faster result; just reduce the cooking time accordingly to avoid overcooking.
Definitely! It reheats wonderfully and stores well in the fridge or freezer, making it an excellent choice for prepping meals ahead of busy weeks.
Final Thoughts
This Slow Cooker Salt and Pepper Chicken Recipe feels like a warm hug on a plate — the sticky sauce, the pepper’s zing, the tender chicken — it all just works. I genuinely love recommending it because it’s an easy way to make a flavorful dinner that impresses without stress. Give it a go, and I bet it’ll become a favorite in your house, just like it did in mine.
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
Description
A flavorful slow cooker recipe for Salt & Pepper Sticky Chicken featuring tender chicken breast chunks cooked in a savory and sticky sauce with ginger, soy sauce, and spices, finished with crunchy red peppers and spring onions. Perfect served with rice or noodles for an easy, satisfying meal.
Ingredients
Chicken and Sauce
- 800 g (28 oz) 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
Vegetables and Thickener
- 2 Red peppers, diced
- 6 Spring onions, cut into long pieces
- 1 tablespoon Cornflour
- Sea salt, to taste
To Serve
- Rice
- Sliced red chillies
Instructions
- Add Ingredients to Slow Cooker: Place all of the ingredients except the red peppers, spring onions, and cornflour into the slow cooker. Stir well to combine, then cover with the lid.
- Slow Cook Chicken: Cook on HIGH for 3 hours or on LOW for 5 hours, allowing the chicken to become tender and absorb the flavorful sauce.
- Make Cornflour Slurry: In a small bowl, mix the cornflour with enough liquid from the slow cooker to make a smooth paste. Gradually pour the slurry back into the slow cooker and stir well to thicken the sauce.
- Add Vegetables and Season: Add the diced red peppers and spring onions to the slow cooker. Season with sea salt to taste, considering the saltiness of the soy sauce used.
- Final Cook: Cook on HIGH for an additional 30 minutes so the vegetables remain slightly crunchy and the sauce thickens to a sticky consistency.
- Serve: Serve the sticky salt and pepper chicken hot with rice and sliced red chillies for extra heat if desired.
Notes
- Pepper: Substitute Sichuan peppercorns for black peppercorns for an authentic peppery flavor.
- Serving Suggestions: Excellent with egg noodles, rice noodles, classic steamed rice, or served alongside egg fried rice and prawn crackers.
- Peppers: Adding red peppers at the end keeps them crunchy; add earlier if you prefer them softer.
- Salt: Adjust the sea salt carefully, depending on the soy sauce saltiness and your taste preference for perfect seasoning.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 75 mg
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