Salt and Pepper Chicken Recipe - Easy Slow Cooker Dinner

Name: Slow Cooker Salt and Pepper Chicken Recipe
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Cuisine: Chinese
Ingredients: 800 g chicken breast, cut into chunks; 1 tbsp ginger puree; 2 tbsp tomato ketchup; 6 tbsp soy sauce; 1 tsp Chinese five spice; 1/2 tsp chilli flakes; 1/2 tsp garlic granules; 1 tsp brown sugar; 1 tsp black peppercorns, crushed; Sea salt, to taste; 2 red peppers, diced; 6 spring onions, cut into long pieces; 1 tbsp cornflour; Rice; Sliced red chillies

There’s something irresistibly cozy about recipes that simmer away all day, filling your home with mouthwatering aromas. This Slow Cooker Salt and Pepper Chicken Recipe is one of those gems—simple, flavorful, and hands-off. Trust me, once you taste the sticky, savory sauce balanced with just the right kick of spice, you’ll be making it over and over again.

A black slow cooker filled with a stew made of light brown meat chunks mixed with bright red bell pepper pieces and greenish-yellow vegetables, all sitting in a thin brown sauce. The slow cooker is on a white marbled surface, next to a wooden pepper grinder and a small white bowl with salt. A white plate with cooked white rice is partially visible on the bottom left side of the image. The photo has a clear, natural light and soft shadows. photo taken with an iphone --ar 2:3 --v 7

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

I honestly can’t recommend this Slow Cooker Salt and Pepper Chicken Recipe enough. It’s one of those easy, no-fuss meals that delivers big flavor with minimal effort, perfect for busy weekdays or lazy weekends when you want a satisfying meal without hovering over the stove.

Hands-off cooking: Just toss ingredients in the slow cooker and let it do the magic while you go about your day.
Perfect balance of flavors: The ginger, soy sauce, and black pepper create a sticky, salty-sweet, and mildly spicy sauce that’s incredibly addictive.
Textural contrast: Adding red peppers and spring onions near the end keeps some crispness, giving each bite a wonderful freshness.
Customizable heat: You can easily dial up or down the spice according to your taste, making it a crowd-pleaser or a fiery treat.

Ingredients & Why They Work

Every ingredient in this Slow Cooker Salt and Pepper Chicken Recipe has a role that builds layers of flavor and texture, complementing each other perfectly. From the tender chicken to the aromatic five-spice and zing of ginger, it’s a well-rounded dish that’s as satisfying as it is simple.

Flat lay of fresh raw chicken breast chunks arranged neatly next to a small mound of bright red diced bell peppers, several whole spring onions with vibrant green stalks and white bulbs, a small white ceramic bowl filled with smooth golden ginger puree, another white bowl holding thick deep red tomato ketchup, a third white bowl containing dark glossy soy sauce, a small white bowl with finely crushed black peppercorns, a tiny white bowl of fine light brown sugar, a small heap of Chinese five spice powder alongside a scattering of bright red chilli flakes, a small white bowl of pale beige garlic granules, a neat pile of pure white cornflour powder, a few whole uncracked brown eggs with clean shells, a small cluster of sliced fresh red chillies, and a pinch of coarse sea salt crystals arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breast: Lean and tender when cooked low and slow, it soaks up all the rich sauce flavors beautifully.
Ginger puree: Adds a fresh, warming zing that complements the salty soy and sweet ketchup.
Tomato ketchup: Brings subtle sweetness and a hint of tang to the sauce, rounding out the flavors.
Soy sauce: The salty, umami backbone of the dish; just be mindful of salt additions here.
Chinese five spice: Infuses the chicken with fragrant notes of star anise, cloves, and cinnamon for a subtly exotic touch.
Chilli flakes: A gentle heat that you can adjust; adds warmth without overpowering.
Garlic granules: Concentrated garlic flavor that melds into the sauce without any raw bite.
Brown sugar: Balances the saltiness with caramel sweetness, helping the sauce get that sticky finish.
Black peppercorns: Crushed for bold peppery heat—switch to Sichuan peppercorns for a numbing twist!
Red peppers: Added last for crunch and color, keeping the dish lively and fresh.
Spring onions: Their mild onion flavor brightens the dish and adds textural contrast.
Cornflour: Thickens the sauce at the end to perfectly coat every piece of chicken.
Sea salt: Used sparingly and adjusted to balance the soy sauce’s saltiness and your palate.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how adaptable this Slow Cooker Salt and Pepper Chicken Recipe is. Whether you want to turn up the heat, sneak in more veggies, or make it gluten-free, you can tweak it easily to suit your mood and pantry.

Variation: I once swapped in Sichuan peppercorns instead of black peppercorns for a fun, numbing spice that wowed my guests. If you love bold flavors, give it a try—it changes the character of the dish deliciously.
Dietary tweaks: For gluten-free, just swap soy sauce for tamari. If you need it even lighter, using skinless chicken thighs instead of breast works beautifully and keeps the meat juicy.
Seasonal adjustments: Feel free to add chopped mushrooms, snap peas, or baby corn during the last 30 minutes for extra nutrition and crunch.

Step-by-Step: How I Make Slow Cooker Salt and Pepper Chicken Recipe

A white round plate holds a serving of white rice on the upper left half, with a richly colored stew covering the remaining bottom right half. The stew has several light brown pieces of tender meat, scattered with bright red bell pepper chunks and some long, thick green onion pieces. Red chili pepper slices lie on top, adding a pop of vibrant red. The dish sits on a soft beige cloth, with a small bowl of coarse white salt and a stack of round brown crackers in the background. A silver fork rests beside the plate on the white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Layer Your Ingredients

I start by chopping my chicken into bite-sized chunks to ensure even cooking and easy eating. Then, into the slow cooker goes the chicken, ginger puree, ketchup, soy sauce, Chinese five spice, chili flakes, garlic granules, brown sugar, and crushed black peppercorns. Give everything a good stir to combine—all those flavors get to mingle right from the start.

Step 2: Cook Low and Slow

Cover your slow cooker and set it on HIGH for 3 hours or LOW for 5 hours. I usually go for LOW so I can leave it unattended for the day, freeing me up while it works its magic. You’ll notice the kitchen filling with that lovely blend of spices and soy sauce as the chicken tenderizes and soaks up the sauce.

Step 3: Thicken and Freshen It Up

Once your slow cooker timer goes off, it’s time for the magic thickening step. Take about a tablespoon of cornflour and stir it into a small bowl with some of the cooking liquid until smooth (we call this a slurry). Pour that back into the pot, add diced red peppers and spring onions, then stir gently.

Cook on HIGH for another 30 minutes. This finishes tenderizing the chicken while keeping the peppers crunchy and the sauce luscious and sticky.

Top Tip

After making this Slow Cooker Salt and Pepper Chicken Recipe several times, I’ve realized a few tricks that make a big difference in flavor and texture. These tips help you avoid common pitfalls and get this dish just right every time.

Use fresh cracked peppercorns: Crushing your own peppercorns adds a depth of flavor and aroma that pre-ground pepper can’t match.
Add peppers late: Tossing red peppers in during the last 30 minutes instead of slow-cooking preserves their crunch and brightness—don’t skip this step!
Adjust salt slowly: Since soy sauce is salty, add sea salt gradually to avoid over-salting. Taste as you go.
Don’t skip the cornflour slurry: It transforms the sauce from thin to gloriously sticky, which is the hallmark of this dish.

How to Serve Slow Cooker Salt and Pepper Chicken Recipe

Salt and Pepper Chicken - Serving Suggestion

Garnishes

I like to finish this dish with sliced fresh red chillies for a vibrant pop of color and an added gentle heat. Spring onions left in the dish work as a perfect mild garnish, but for extra effect, a sprinkle of toasted sesame seeds adds a nutty crunch and makes it restaurant-worthy at home.

Side Dishes

My go-to sides here are fluffy steamed rice or my homemade egg fried rice, which soaks up all that sticky sauce beautifully. Sometimes I like serving it with simple stir-fried greens like bok choy or tender stems of broccoli for a fresh balance.

Creative Ways to Present

For special occasions, I like to serve this Slow Cooker Salt and Pepper Chicken Recipe in colorful lettuce cups—lettuce wraps always elevate the meal and add a refreshing crispness. Alternatively, a bed of coconut rice makes a subtly sweet backdrop that pairs beautifully with the salty-spicy chicken.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 3 days. I always find the flavors deepen overnight, making the next day’s meal even tastier. Just give it a good stir before reheating.

Freezing

This recipe freezes wonderfully—just cool completely, portion into freezer-safe containers, and freeze for up to 3 months. When you want to enjoy it again, thaw overnight in the fridge for best results.

Reheating

I reheat leftovers gently on the stove over medium heat, stirring occasionally to keep the sauce from sticking. Adding a splash of water or stock helps loosen the sauce if it’s thickened too much. Microwave works fine for a quick fix but stirring halfway is key to even heating.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs are juicier and more forgiving in slow cookers. Just cut them into chunks as you would with breasts, and cook the same amount of time. You might find the meat a little more tender and flavorful.

How spicy is this Slow Cooker Salt and Pepper Chicken Recipe?

The recipe has a gentle heat thanks to the chili flakes and black pepper. You can easily increase the spice by adding more chili flakes or using fresh chilies in the garnish. Conversely, reduce or omit chili flakes for a milder dish.

Can I prepare this recipe without a slow cooker?

Yes, you can! To adapt, cook the chicken and sauce ingredients in a covered pan on low heat for about 45 minutes to 1 hour, stirring occasionally. Add the peppers and spring onions near the end and thicken with the cornflour slurry as directed.

What’s the best way to ensure the sauce is sticky and perfect?

The key is the cornflour slurry added at the end of cooking. Make sure to mix the cornflour with a bit of cooking liquid before adding it back to the pot to prevent lumps. Then cook on high for 30 minutes to let the sauce thicken beautifully and coat the chicken.

Final Thoughts

When I first made this Slow Cooker Salt and Pepper Chicken Recipe, I was blown away by how effortlessly a few simple ingredients created such a crave-worthy meal. It’s the kind of recipe that brings comfort and flavor together, without stress, and that’s why I keep coming back to it. I hope you enjoy making it as much as I do—it’s a perfect dish to fold into your regular rotation and impress friends and family with a tasty, fuss-free dinner.

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way