There’s something truly comforting about that perfect blend of savory and spicy in my Slow Cooker Salt & Pepper Chicken Recipe. It’s a fuss-free dish that fills your home with the most inviting aroma, delivering sticky, tender chicken with a kick of peppery goodness that’s simply irresistible.
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Why You'll Love This Recipe
This recipe is one of my favorites because it’s effortless to set up in the slow cooker, but the flavors develop beautifully over several hours. Plus, the subtle heat with that black pepper crunch makes every bite addictive.
- Hands-Off Cooking: Simply toss everything into the slow cooker, walk away, and come back to a delicious, ready-to-eat meal.
- Flavor-Packed Sauce: The combination of soy sauce, ginger, and five spice creates a deeply satisfying sticky glaze that coats the chicken perfectly.
- Flexible to Customize: You can adjust spice levels or swap ingredients to suit your pantry or preferences without losing the essence of the dish.
- Perfect for Busy Days: It’s an ideal recipe when you want dinner waiting for you without any last-minute rush.
Ingredients & Why They Work
The magic of this Slow Cooker Salt & Pepper Chicken Recipe lies in the balance of ingredients that work harmoniously — tender chicken soaking in a sauce that’s both savory and slightly sweet, with just enough punch from the pepper and chili flakes to wake up your taste buds.
- Chicken breast: Cuts into chunks easily, absorbs that luscious sauce, and stays juicy in the slow cooker.
- Ginger puree: Adds warmth and a fresh zing that lifts the whole dish.
- Tomato ketchup: Brings subtle sweetness and tang to balance the salt from the soy sauce.
- Soy sauce: Essential for umami depth and saltiness, be mindful of its salt level when seasoning at the end.
- Chinese five spice: A fragrant blend that gives the chicken those complex, slightly exotic notes.
- Chilli flakes: Provides gentle heat, adjustable to your spice tolerance.
- Garlic granules: A convenient way to incorporate garlic flavor that permeates the dish evenly.
- Brown sugar: Helps caramelize the sauce, yielding that sticky coating on the chicken.
- Black peppercorns: Crushed freshly for a punchy pepper flavor that’s the star in this recipe.
- Red peppers: Adds color, crunch, and sweetness; I prefer adding these near the end to keep their texture.
- Spring onions: Tossed in just before finishing for a fresh onion bite and lovely green contrast.
- Cornflour: Thickens the sauce beautifully without weighing it down.
- Sea salt: Used sparingly to adjust saltiness depending on the soy sauce strength and your palate.
Make It Your Way
One of the things I enjoy most about this Slow Cooker Salt & Pepper Chicken Recipe is how easy it is to tailor to your liking. Whether you swap chicken breast for thigh meat or bump up the heat, it always turns out brilliantly.
- Variation: I sometimes add Sichuan peppercorns instead of black pepper for a floral, numbing sensation — it takes the dish to another level if you’re feeling adventurous.
- Spice Level: Feel free to increase or reduce the chilli flakes depending on your tolerance; I like just enough heat to make it exciting but not overwhelming.
- Veggie Swap: You can toss in other crunchy veggies like snap peas or carrots late in cooking to mix things up.
- Low Salt Option: Use low-sodium soy sauce and add salt gradually to keep control over the saltiness.
Step-by-Step: How I Make Slow Cooker Salt & Pepper Chicken Recipe
Step 1: Gather and Prep Your Ingredients
Start by cutting your chicken into bite-sized chunks — this helps the sauce cling to each piece and ensures even cooking. I also dice the red peppers and slice the spring onions into long pieces. Once everything’s ready, it’s a breeze to assemble.
Step 2: Mix Your Base Flavors
In your slow cooker, combine the chicken, ginger puree, tomato ketchup, soy sauce, Chinese five spice, chilli flakes, garlic granules, brown sugar, and crushed black peppercorns. Give it a good stir so everything is nicely coated — this is where the flavor base starts to build, so don’t be shy getting your hands in (or use a spoon!).
Step 3: Slow Cook Low and Slow (or High and Quick)
Pop the lid on and let it cook on HIGH for about 3 hours or LOW for 5 hours. I usually set mine on LOW in the morning and come home to a beautifully tender chicken dinner waiting for me.
Step 4: Thicken the Sauce and Add Fresh Veggies
Mix the cornflour with some liquid from the slow cooker – just enough to make a smooth slurry – then stir that back in. This step is key to getting that sticky, glossy finish everyone loves. Add the diced red peppers and spring onions, season with sea salt to taste, and then cook on HIGH for 30 more minutes. The peppers will stay just crunchy and vibrant.
Top Tip
Over the years, I’ve learned a few tricks to make this Slow Cooker Salt & Pepper Chicken Recipe shine every time. Trust me, they’ll save you some stress and make your dinner unforgettable.
- Freshly Crushed Pepper: Always crush your peppercorns just before adding them; this keeps the flavor sharp and vibrant, unlike pre-ground pepper which can get dusty.
- Don’t Skip the Slurry: Making the cornflour paste from slow cooker juices is what creates that luscious sticky sauce – it’s worth the extra step!
- Add Veggies Last: To keep the red peppers crisp and spring onions fresh, add them during the final 30 minutes – it adds a nice texture contrast.
- Salt Mindfully: Since soy sauce is salty, add sea salt gradually and taste as you go to avoid over-salting.
How to Serve Slow Cooker Salt & Pepper Chicken Recipe
Garnishes
I love topping my chicken with thinly sliced red chillies for a pop of color and an extra hit of heat. A scattering of fresh spring onions right before serving adds freshness and crunch. Sometimes, a squeeze of lime elevates the whole dish beautifully.
Side Dishes
This chicken pairs wonderfully with simple steamed rice, which soaks up all that sticky sauce. Or try it alongside my homemade egg fried rice for a full-on feast. For a lighter option, steamed greens like bok choy or snap peas balance the richness perfectly.
Creative Ways to Present
For a casual dinner party, I serve the chicken over a bed of noodles in colorful bowls, garnished with toasted sesame seeds and finely chopped coriander. It’s a crowd-pleaser and makes the dish look as good as it tastes!
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge, where the chicken keeps well for up to 3 days. The flavors actually deepen overnight, so leftovers often taste even better!
Freezing
This recipe freezes beautifully. I portion it out into freezer-friendly containers and defrost overnight in the fridge before reheating. Just be sure to keep the peppers and spring onions separate if you want to avoid them getting mushy.
Reheating
Reheat gently on the stove over low heat so the sauce doesn’t burn and the chicken warms through evenly. Adding a splash of water or extra soy sauce helps loosen the sauce if it thickened too much while chilled.
Frequently Asked Questions:
Absolutely! Chicken thighs are more forgiving with slow cooking and often come out even juicier and more flavorful. Just adjust cooking times slightly if needed.
If you don’t have Chinese five spice, you can mix a pinch of ground cinnamon, cloves, star anise, and fennel seeds to mimic the flavor, or simply omit it for a milder taste.
To tone down the heat, reduce or omit the chilli flakes and skip adding fresh chillies as a garnish. You can still enjoy all the savory and sticky flavors without the spice.
Yes! This slow cooker chicken freezes well. I recommend cooling it completely before freezing, and separating any crunchy veggies or garnishes to keep their texture when reheated.
Final Thoughts
This Slow Cooker Salt & Pepper Chicken Recipe is more than just a meal for me. It’s those days when I want effortless comfort food that tastes like I spent hours in the kitchen. Once you give it a try, I’m pretty sure it’ll hold a spot in your recipe rotation, delivering warm, flavorful goodness with minimal fuss — just like a good friend’s home-cooked meal should.
Print
Slow Cooker Salt & 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
Slow Cooker Salt & Pepper Sticky Chicken is a flavorful and easy-to-make dish where tender chicken breast chunks are slow-cooked in a savory blend of ginger, soy sauce, tomato ketchup, and aromatic spices, then finished with crunchy red peppers and spring onions. Perfect served with rice, this dish offers a perfect balance of sticky, salty, and spicy flavors with minimal effort.
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
- Prepare the slow cooker: Place all ingredients except the red peppers, spring onions, and cornflour into the slow cooker. Stir well to combine all the flavors evenly, then cover with the lid.
- Slow cook the chicken: Cook the mixture on HIGH for 3 hours or on LOW for 5 hours until the chicken is tender and infused with the sauce.
- Make the slurry: In a small bowl, mix the cornflour with enough liquid from the slow cooker to create a smooth paste. This will help thicken the sauce.
- Thicken the sauce: Pour the cornflour slurry back into the slow cooker, stirring gently to combine with the cooking juices.
- Add peppers and spring onions: Add the diced red peppers and spring onions to the slow cooker. Season with sea salt to taste, taking into account the saltiness of the soy sauce already in the dish.
- Final cook: Cook on HIGH for another 30 minutes to slightly soften the peppers and keep them crunchy while finishing the dish.
- Serve: Serve the sticky chicken hot with rice and garnish with sliced red chillies for extra heat if desired.
Notes
- For authentic flavor, try substituting black peppercorns with Sichuan peppercorns which add a unique numbing heat.
- This dish pairs well with various sides such as egg noodles, rice noodles, chilli sauce, prawn crackers, or a simple steamed rice.
- Adding peppers at the end of cooking preserves their crunch. If you prefer softer peppers, add them at the beginning with the chicken.
- Adjust the sea salt gradually because soy sauce already adds saltiness. Taste before adding more to achieve the perfect balance.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 80 mg
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