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

Imagine coming home to the irresistible aroma of tender chicken bursting with just the right hit of salt and pepper in your slow cooker. That’s exactly what you get with this Slow Cooker Salt and Pepper Chicken Recipe — a fuss-free dish that’s sticky, flavorful, and always feels like a warm hug from your kitchen.

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

From the moment I first made this Slow Cooker Salt and Pepper Chicken Recipe, I was hooked. It’s the kind of dish that feels luxurious without turning on the stove or spending hours by the sink. Just set it and forget it, then enjoy juicy chicken infused with vibrant, addictive seasonings.

Effortless prep: Simply throw everything in the slow cooker—almost no chopping, no fuss.
Perfectly balanced flavors: Salty, peppery, slightly sweet, and just with a touch of heat—every bite delights your taste buds.
Customizable crunch: Adding red peppers last keeps them crisp, but you can soften them if you prefer.
Versatile dinner: Pairs beautifully with rice, noodles, or even on its own for a quick weeknight meal.

Ingredients & Why They Work

This recipe shines because it combines simple, familiar ingredients that create a layered, rich taste over low-and-slow cooking. Each one plays a special role—from the zing of ginger to the deep saltiness of soy sauce.

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, versatile, and pulls in all those amazing flavors without overpowering them.
Ginger puree: Adds a warm, fresh zing that brightens the entire dish.
Tomato ketchup: Provides a subtle tang and sticky base for that delicious glaze.
Soy sauce: The soul of saltiness here, so pick a good-quality, balanced one.
Chinese five spice: The secret magic dust offering a hint of warmth and earthiness.
Chilli flakes: Adds just enough heat to keep things interesting without overwhelming.
Garlic granules: For consistent garlicky notes throughout the cooking.
Brown sugar: Balances salt and spice with a gentle sweetness that caramelizes beautifully.
Black peppercorns: Crushed fresh for the real pepper punch that lives up to the name.
Red peppers: They bring fresh color and a crisp bite when added toward the end.
Spring onions: Their bright, mild onion flavor lightens and freshens the dish.
Cornflour: Thickens the cooking juices into a luscious, clingy sauce.
Sea salt: Adjust to taste since soy sauce contributes a lot of saltiness already.

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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 always like to tweak this Slow Cooker Salt and Pepper Chicken Recipe depending on my mood and what’s in season. Feel free to get creative—it’s forgiving and loves a little personal touch.

Variation: Sometimes I swap out the black pepper for Sichuan peppercorns; it gives a lovely numbing spice that’s super authentic and fun to try.

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: Toss everything but peppers and spring onions into the slow cooker

I start by placing the chicken chunks into the slow cooker, then add the ginger puree, tomato ketchup, soy sauce, Chinese five spice, chilli flakes, garlic granules, brown sugar, and crushed black peppercorns. Give it a good stir to make sure everything’s well combined. This is where the magic begins—letting those bold flavors meld low and slow.

Step 2: Slow cook on your preferred setting

Pop the lid on and cook it on HIGH for 3 hours if you're short on time, or LOW for 5 hours for even deeper flavors. I love giving it that slow, gentle cook on LOW because it makes the chicken melt-in-your-mouth tender. Resist the urge to peek—it keeps all the moisture locked in.

Step 3: Thicken the sauce and add the fresh veggies

Once the chicken’s cooked, mix the cornflour with some of the cooking liquid to create a smooth slurry—no lumps, I promise! Pour it back into the slow cooker, add the diced red peppers and spring onions, then season with sea salt to your liking. The fresh veggies added now keep their snap and color.

Step 4: Final simmer and serve

Set the slow cooker on HIGH for 30 more minutes to thicken the sauce and soften the peppers just enough. After that, you’re ready to dive in—serve this sticky, fragrant chicken with your favorite sides.

Top Tip

Over the years of making this Slow Cooker Salt and Pepper Chicken Recipe, a few tricks have really upped my game, making every batch reliably delicious and fuss-free.

Freshly crushed pepper: Crushing the black peppercorns fresh before cooking gives such a vibrant punch—it’s night and day from pre-ground pepper.
Adding peppers late: I learned that adding the red peppers just near the end preserves their crunch and color, which makes your dish look and taste fresher.
Adjusting salt last: Since soy sauce is salty, I wait until the end to add sea salt, tasting as I go to get that perfect balance.
Don't skip the slurry: Mixing cornflour with cooking liquid to thicken is key for that glossy, clingy sauce everyone loves—just make sure it's smooth to avoid clumps.

How to Serve Slow Cooker Salt and Pepper Chicken Recipe

Salt and Pepper Chicken - Serving Suggestion

Garnishes

I usually top the chicken with some lightly sliced red chillies for an extra pop of color and bit of heat, plus a sprinkle of fresh spring onion ends just before serving—makes it look so inviting and fresh.

Side Dishes

This recipe is a dream with plain steamed rice or my go-to homemade egg fried rice. For a cozier night, toss in some egg noodles or grab your favorite prawn crackers and chili sauce for a fun twist.

Creative Ways to Present

During a dinner party, I like spooning this salt and pepper chicken onto a large platter surrounded by piles of fluffy jasmine rice or noodles, with sliced chillies and chilli oil drizzled for an extra wow factor. It’s colorful and truly crowd-pleasing!

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully sealed in an airtight container in the fridge for up to 3 days. I find the flavors actually deepen a bit overnight, making the next day’s meal just as delicious.

Freezing

I’ve frozen this dish several times with great results. Just let it cool completely, portion it out, and freeze in freezer-safe containers or bags for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, I warm it gently in a pan over medium-low heat, stirring occasionally, so the sauce doesn’t dry out. You could also microwave it covered in short bursts, adding a splash of water if needed to keep the sauce saucy.

Frequently Asked Questions:

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

Absolutely! Chicken thighs are even more forgiving in slow cooking since they stay juicy and tender. Just adjust cooking time if needed — thighs might cook a little faster or become extra tender, which is lovely.

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

This recipe has a gentle heat from chilli flakes and black pepper, but it’s not overpowering. You can easily adjust the chilli flakes up or down to suit your heat tolerance. Adding fresh red chillies as garnish can also kick it up a notch.

Can I prepare the ingredients the night before?

For sure! Prepping the chicken and mixing the sauce the night before means all you do next day is add everything to the slow cooker and start cooking. It’s a great time saver on busy days.

What can I serve instead of rice?

If you’re skipping rice, try it with egg noodles, rice noodles, or even cauliflower rice for a lower-carb option. These sides soak up the sticky sauce beautifully.

Final Thoughts

This Slow Cooker Salt and Pepper Chicken Recipe is honestly one of my all-time favorites because it feels like a restaurant-worthy dish made simple enough for any weeknight. I love how the flavors develop over slow cooking and how easy it is to adjust for what you like. I can’t recommend trying it enough—once you do, I bet it’ll become a go-to meal in your kitchen too.