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 incredibly satisfying about a meal that’s simple yet packed with flavor — that’s exactly why this Slow Cooker Salt and Pepper Chicken Recipe has won a special place in my weeknight dinner lineup. It’s juicy, sticky, with just the right kick of pepper and hints of sweetness that hit every time.

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

This Slow Cooker Salt and Pepper Chicken Recipe is a total game-changer when you want flavor without fuss. I love how the slow cooker does most of the work, while the blend of spices and sauces creates a rich, sticky glaze that’s addictive. Trust me, it’s perfect for busy days when you want something comforting and impressive.

Hands-off Cooking: The slow cooker means you can literally set it and forget it while flavors do their magic.
Balanced Flavor: The salt and pepper seasoning combined with a touch of sweetness and chili creates a mouthwatering taste you’ll want on repeat.
Customizable Heat: You control how spicy it gets by adjusting chili flakes or red chillies—it’s easy to tweak for your family.
Perfect Texture Contrast: Tossing the peppers and spring onions in at the end keeps them crunchy, adding freshness to every bite.

Ingredients & Why They Work

Each ingredient in this recipe plays a key role in building those irresistible layers of flavor and texture. The combination of fresh aromatics, spices, and seasoning creates a dynamic, well-rounded dish — plus, it’s easy to source everything at your local grocery store.

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, it soaks up all the flavors perfectly without getting greasy.
Ginger puree: Adds warmth and zest that brightens the dish beautifully.
Tomato ketchup: Brings a subtle tangy sweetness that balances salt and spice.
Soy sauce: The salty umami backbone of this recipe, enhance it with low-sodium versions if preferred.
Chinese five spice: One of my favorite pantry staples, giving a fragrant mix of anise, cloves, and cinnamon.
Chilli flakes: Adds just the right amount of heat — adjustable to your spice level.
Garlic granules: Convenient and potent, enhancing savory depth.
Brown sugar: Balances the salt with natural sweetness, helping create the sticky glaze.
Black peppercorns, crushed: Provides that classic ‘pepper’ flavor with a satisfying kick.
Red peppers: Added at the end for crunch and color, keeping the dish fresh and vibrant.
Spring onions: Their subtle sharpness complements the rich sauce perfectly.
Cornflour: Thickens the sauce effortlessly to cling to chicken chunks.
Sea salt: To taste—you control how salty your final dish gets depending on your soy sauce and personal preference.

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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 like to get creative with this slow cooker salt and pepper chicken recipe by tweaking the spice levels and sides depending on my mood or the season. You can easily make this dish yours with small twists—trust me, it’s fun to experiment!

Variation: I’ve tried swapping black peppercorns for Sichuan peppercorns, which adds a unique numbing spice that’s a real treat if you like bold flavors.
Make it milder: Simply cut back on chili flakes or omit red chillies, making it family-friendly.
Extra veggies: Feel free to toss in other veggies like snap peas or baby corn for more crunch and color.
Different proteins: You can also use thigh meat for a richer taste, though breast meat stays wonderfully tender here.

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: Mix and Set It to Slow Cook

This is where all the magic begins. Add the chicken chunks, ginger puree, tomato ketchup, soy sauce, Chinese five spice, chili flakes, garlic granules, brown sugar, and crushed black peppercorns straight into the slow cooker. Give everything a good stir to coat the chicken evenly. Seal the lid and set it to HIGH for 3 hours or LOW for 5 hours. I usually choose HIGH if I’m prepping near dinner time but LOW if I’m getting it going in the morning.

Step 2: Thicken the Sauce Just Right

Once the slow cooking is done, scoop a bit of that rich cooking liquid into a small bowl and whisk in the cornflour until smooth. This slurry is the secret to that glossy, sticky finish you’ll love. Pour it back into the slow cooker and give a gentle stir.

Step 3: Add Fresh Peppers and Spring Onions

Now toss in the diced red peppers and spring onions, which I add at this stage because I like them still crunchy — it makes the whole dish feel fresh and less heavy. Season with sea salt carefully, tasting as you go so you get that perfect balance. Cook on HIGH for another 30 minutes, and then it’s ready to serve.

Top Tip

I’ve learned a few things making this Slow Cooker Salt and Pepper Chicken Recipe countless times that might save you some headaches and boost flavor every time.

Don’t rush the seasoning: I always add sea salt little by little after slow cooking because soy sauce can vary in saltiness. Tasting as you go is the easiest way to avoid over-salting.
Add the veggies late: Adding peppers and spring onions just at the end keeps them crisp and colorful — a simple trick that lifts the whole dish.
Crush peppercorns fresh: I find crushing black peppercorns yourself just before cooking gives a fresher, sharper pepper flavor compared to pre-ground pepper.
Use a slurry to thicken: Instead of adding cornflour directly, mixing it with cooking liquid first avoids clumps and smooths the sauce perfectly.

How to Serve Slow Cooker Salt and Pepper Chicken Recipe

Salt and Pepper Chicken - Serving Suggestion

Garnishes

I like to garnish with thinly sliced fresh red chillies—just a little pop of color and heat that brightens the plate. Sometimes a sprinkle of chopped spring onions or a few sesame seeds adds nice texture and visual appeal, too.

Side Dishes

My go-to side is a steaming bowl of jasmine rice—its fluffiness soaks up that sticky sauce perfectly. On occasion, I’ll serve it with egg fried rice or even some simple stir-fried greens for a lighter balance. Noodles work well too if you’re in the mood.

Creative Ways to Present

For special occasions, I sometimes plate this chicken over a nest of crunchy Asian slaw or wrap it inside lettuce cups for a fun finger-food vibe. Drizzle a bit of extra sauce on top and finish with fresh cilantro for a restaurant-style finish that always impresses guests.

Make Ahead and Storage

Storing Leftovers

I always pop any leftovers into airtight containers and keep them in the fridge for up to 3 days. The flavors actually deepen overnight, so it’s an easy lunch or quick dinner solution the day after cooking.

Freezing

This recipe freezes surprisingly well. I let it cool completely, then portion it into freezer-safe containers or bags. It lasts about 2-3 months, and you can thaw overnight in the fridge before reheating.

Reheating

To reheat, I gently warm leftovers on the stovetop over low heat, stirring occasionally to prevent sticking, or microwave in short bursts until hot. Adding a splash of water or broth helps loosen the sauce and keeps the chicken juicy.

Frequently Asked Questions:

Can I use chicken thighs instead of breast for this Slow Cooker Salt and Pepper Chicken Recipe?

Absolutely! Chicken thighs work great here and stay wonderfully tender and juicy. Just adjust the cooking time slightly if the pieces are larger.

How spicy is this recipe and can I make it milder?

This recipe has a mild to moderate heat thanks to the chili flakes and fresh red chillies. You can easily tone down the spice by reducing or omitting these ingredients.

What's the best way to thicken the sauce in the slow cooker?

Using a cornflour slurry—mixing cornflour with some cooking liquid before adding back to the slow cooker—is the best way to get a smooth, glossy sauce without lumps.

Can I prepare this Slow Cooker Salt and Pepper Chicken Recipe in advance?

Yes, this dish is perfect for making ahead. It can be stored in the fridge for a few days or frozen for longer, making it ideal for meal prep or busy nights.

Final Thoughts

This Slow Cooker Salt and Pepper Chicken Recipe has become one of my favorite ways to quickly get a delicious, comforting meal on the table without stress. The flavors feel special yet the process is so simple, you’ll find yourself coming back to it again and again. Give it a try—you’ll love how easy and rewarding it is to make!