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; 2 Red peppers, diced; 6 Spring onions, cut into long pieces; 1 tbsp Cornflour; Sea salt, to taste; Rice; Sliced red chillies

There's something so satisfying about a dish that's both simple and packed with flavor. This Slow Cooker Salt and Pepper Chicken Recipe hits that sweet spot perfectly. The tender chicken melds with a sticky, salty-peppery sauce you’ll want to savor with every bite.

A black slow cooker filled with a stew made of multiple chunks of light brown meat layered with red bell pepper pieces and green spring onion stalks, all in a light brown broth that fills the pot partially. The slow cooker sits on a white marbled surface with a wooden pepper grinder and a round bowl of salt visible in the top part of the image, and a white plate of cooked rice partly visible at the bottom left corner. 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 adore this Slow Cooker Salt and Pepper Chicken Recipe because it’s truly a fuss-free showstopper. You can set it and forget it, then come back to an incredible meal with minimal effort but maximum flavor.

Easy Cooking: Toss everything into the slow cooker and let it work its magic—no standing over a hot pan.
Big Flavor: The blend of soy, ginger, and crushed black peppercorns creates a sauce that’s as fragrant as it is delicious.
Perfect Texture: Adding the peppers and spring onions near the end keeps them tender-crisp, adding a fresh pop to the dish.
Versatility: Serve over rice, noodles, or even with prawn crackers for an easy weeknight dinner or casual weekend treat.

Ingredients & Why They Work

The ingredients in this Slow Cooker Salt and Pepper Chicken Recipe combine simple pantry staples with fresh veggies and bold spices. Each one brings a layer of flavor or texture that keeps the dish balanced and exciting. Here are some details to help you shop smart and prepare with confidence.

Flat lay of fresh chunks of raw chicken breast, a small white bowl of smooth pale ginger puree, a small white bowl of bright red tomato ketchup, a small white bowl filled with dark glossy soy sauce, a small white bowl containing light brown fine brown sugar, a small white bowl with coarse black peppercorns, crushed black peppercorns scattered nearby, a neat pile of glossy red diced bell peppers, six long vibrant green spring onions arranged in a fan shape, a small white bowl with fine white cornflour powder, a small white bowl holding deep red sliced fresh chillies, and a small white bowl of coarse sea salt crystals, 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 sauces beautifully without drying out in the slow cooker.
Ginger puree: Adds warmth and a subtle zing that brightens the whole dish.
Tomato ketchup: A sweet base that thickens the sauce and gives that sticky glaze you’ll love.
Soy sauce: The salty, umami backbone that ties all flavors together. Choose a good quality one for best results.
Chinese five spice: This aromatic blend gives the recipe a lovely depth and a hint of exotic warmth.
Chilli flakes: Just enough heat to keep your palate interested without overpowering.
Garlic granules: Offers mellow garlic flavor evenly distributed throughout the dish.
Brown sugar: Balances the salt and spice with a gentle sweetness that enhances the sticky sauce.
Black peppercorns: Crushed fresh for an authentic peppery kick essential to this recipe.
Red peppers: Added near the end for crunch and a burst of vibrant color.
Spring onions: Bring fresh sharpness and some crisp texture in the final stage.
Cornflour: Used as a slurry to thicken the sauce perfectly just before serving.
Sea salt: Adjust carefully—essential because the soy sauce contributes saltiness too.

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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

This recipe is like a blank canvas for your flavor creativity. I often tweak the spice levels or swap the peppers for seasonal veggies, and honestly, it’s always a winner. You can easily make it milder or amp up the heat depending on your family’s taste.

Variation: Once, I swapped out the black peppercorns for Sichuan peppercorns for a citrusy numbing effect. It was surprisingly addictive and gave the dish a whole new personality.
Dietary modification: Use tamari instead of soy sauce for gluten-free cooking without missing a beat.
Make it vegan: Replace chicken with firm tofu and add extra veggies like mushrooms or broccoli—then cook similarly for a plant-based spin.

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

The dish is served on a white plate placed on a white marbled surface with a textured beige cloth underneath. The plate is half filled with white rice, showing fluffy and separate grains. The other half has chunks of light brown cooked meat covered in a brown sauce. Mixed in with the meat are bright red pieces of bell pepper, green pieces of scallion, and thin slices of red chili pepper on top. The sauce has a smooth texture and pools slightly around the rice. Nearby, parts of a fork and small bowls with salt and crackers can be seen. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and build your flavor base

I start by cutting the chicken breasts into bite-sized chunks—perfect for soaking up the delicious sauce. Then, I add the 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 it a good stir to combine everything evenly. This mix is where all the magic begins.

Step 2: Slow cook to tender perfection

Cover the slow cooker and set it on HIGH for 3 hours, or LOW for 5 hours if you have more time. The chicken becomes wonderfully tender, and the sauce thickens up as it simmers low and slow. You’ll start to smell those amazing aromas wafting through your kitchen—that’s when you know it’s working!

Step 3: Thicken the sauce and add crunch

Once the chicken is tender, mix the cornflour with some of the liquid from the slow cooker to create a smooth slurry. Pour the slurry back in for that perfect sticky, glossy sauce. Then toss in the diced red peppers and spring onions, season with sea salt (taste carefully because of the soy sauce), and pop it back on HIGH for about 30 minutes. This step keeps the veggies just tender-crisp, adding freshness and color.

Top Tip

After making this Slow Cooker Salt and Pepper Chicken Recipe numerous times, I've gathered a few tricks that really elevate the final dish. They're simple but make a huge difference, especially if you want that perfect balance of flavor and texture.

Crush the Peppercorns Fresh: Using a mortar and pestle or a spice grinder for the peppercorns releases more aromatic oils, giving your chicken that authentic peppery punch.
Adjust Salt Gradually: Since soy sauce is already salty, I add sea salt little by little near the end, tasting each time so it doesn’t get too salty.
Add Veggies Last: Adding red peppers and spring onions at the end ensures that fresh crunch rather than mushy softness that can happen if slow-cooked too long.
Don’t Skip the Slurry: Thickening the sauce with cornflour at the end gives you that gorgeous sticky glaze that holds onto every piece of chicken perfectly.

How to Serve Slow Cooker Salt and Pepper Chicken Recipe

Salt and Pepper Chicken - Serving Suggestion

Garnishes

I usually top this dish with thinly sliced red chillies for a fresh pop of color and heat, but fresh chopped cilantro or extra spring onions work beautifully too—they brighten and lift the richness.

Side Dishes

Rice is my go-to, especially jasmine or basmati—it soaks up all that sticky sauce like a dream. Occasionally, I serve it with egg noodles or even my homemade egg fried rice for a little extra indulgence. Prawn crackers on the side add a fun crunch contrast too.

Creative Ways to Present

For a dinner party, I’ve served this chicken over colorful vegetable noodles—like spiralized courgette or carrot—and garnished with toasted sesame seeds. It really jazzes up the plate and impresses guests without fuss.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, which keeps well for up to 3 days. When I reheat, the sauce may have thickened further, so I add a splash of water or stock to loosen it up and keep the chicken juicy.

Freezing

This recipe freezes beautifully. I portion it out in freezer-safe containers and freeze for up to 2 months. Just thaw overnight in the fridge before reheating gently on the stove or in the microwave.

Reheating

When reheating, I prefer warming it on the stove over medium-low heat to avoid drying out the chicken. Adding a little water or stock keeps the sauce saucy and luscious, just like freshly cooked.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will add more fat and flavor, and they tend to stay very tender in the slow cooker—just keep in mind they may need slightly less cooking time.

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

The chili flakes give a gentle warmth rather than intense heat, but you can easily adjust the amount to suit your taste. If you prefer a milder dish, reduce or omit the chili flakes.

Can I prepare this recipe in advance and refrigerate before cooking?

Yes, you can assemble the ingredients in your slow cooker insert, cover it, and refrigerate for up to 24 hours before cooking. Just give it a good stir before turning the slow cooker on.

What if I don’t have cornflour?

You can substitute with regular all-purpose flour or arrowroot powder to thicken the sauce. Mix with cold water to make a slurry and add at the same stage. Just note that arrowroot works best with gentle heat.

Final Thoughts

This Slow Cooker Salt and Pepper Chicken Recipe has become one of my absolute favorites for busy nights when I want minimal effort but real flavor impact. It’s comforting, vibrant, and perfect for sharing with family or friends. I can’t recommend it enough if you want a delicious slow cooker meal that hits all the right notes—give it a try, and I bet it’ll earn a place in your dinner rotation too.