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.

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

Description

This Slow Cooker Salt & Pepper Sticky Chicken is a flavorful and easy-to-make dish featuring tender chicken breast cooked in a savory blend of ginger, soy sauce, Chinese five spice, and a touch of sweetness from brown sugar. Finished with fresh red peppers and spring onions, it's perfect served over rice or noodles for a comforting meal.

Ingredients

Scale

Main 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

Vegetables

2 red peppers, diced
6 spring onions, cut into long pieces

Thickener

1 tbsp cornflour

To Serve

Rice
Sliced red chillies

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Instructions

Combine Ingredients: Place all ingredients except the red peppers, spring onions, and cornflour into the slow cooker. Stir well to combine, then cover with the lid.
Cook Chicken: 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 form a smooth paste (slurry).
Thicken Sauce: Pour the slurry back into the slow cooker and stir to combine.
Add Vegetables: Add the diced red peppers and spring onions to the slow cooker. Season with sea salt to taste.
Final Cook: Cook on HIGH for an additional 30 minutes to allow the vegetables to soften slightly while retaining some crunch.
Serve: Serve the sticky chicken hot over rice topped with sliced red chillies if desired.

Notes

Pepper: For authentic flavor, try substituting Sichuan peppercorns instead of regular black peppercorns.
Serving Suggestions: This dish pairs well with rice, egg noodles, or fried rice, and goes great with chilli sauce and prawn crackers.
Peppers: Adding peppers at the end keeps them crunchy, but you can cook them longer if you prefer them softer.
Salt: Adjust sea salt carefully to balance the saltiness of the soy sauce and your taste preference.

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: 15 g
Fiber: 2 g
Protein: 45 g
Cholesterol: 85 mg