I love this recipe because it’s effortless and perfect for busy days. The slow cooker method makes the chicken tender and flavorful, and the sauce thickens into a delicious glaze that coats every piece. I also enjoy how versatile it is—I can adjust the spice, sweetness, or saltiness to suit my taste. Plus, it’s a real family favorite that feels like a homemade “fakeaway” night.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
800 g (28 oz) 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
To serve: Rice Sliced red chillies
Directions
I start by placing all the ingredients, except for the red peppers, spring onions, and cornflour, into the slow cooker. I give everything a good stir to make sure the chicken is coated evenly in the sauce. Then I cover the slow cooker with the lid and cook on HIGH for about 3 hours or on LOW for 5 hours, depending on how much time I have.
Once the chicken is cooked and tender, I make a cornflour slurry by mixing the cornflour with a few spoonfuls of the hot liquid from the slow cooker. I stir it until smooth, then pour it back into the slow cooker to thicken the sauce.
Next, I add the diced red peppers and spring onions, season with sea salt to taste, and cook on HIGH for another 30 minutes. This keeps the peppers crisp yet tender and allows the sauce to become sticky and glossy. I serve the chicken hot over a bed of rice, garnished with sliced red chillies for an extra kick.
Servings and Timing
This recipe makes 4 servings and takes about 5 hours and 10 minutes in total—10 minutes of prep time and 5 hours of cooking. Each serving contains around 450 calories when served with rice.
Variations
When I want a little extra heat, I add more chilli flakes or swap black pepper for Sichuan peppercorns for a more authentic flavor. Sometimes I substitute chicken thighs for the breast if I want a richer, juicier texture. For a sweeter version, I add a drizzle of honey or extra brown sugar. I’ve also tried serving it with noodles instead of rice for a fun change.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chicken gently in a pan over low heat until hot, adding a splash of water if the sauce thickens too much. It can also be microwaved in short bursts, stirring between intervals. If I plan to freeze it, I let it cool completely first, then store it in freezer-safe containers for up to 2 months.
FAQs
Can I use chicken thighs instead of chicken breast?
Yes, I often use boneless chicken thighs for extra juiciness—they stay tender even after long cooking.
How do I make the sauce thicker?
If I want a thicker sauce, I add a little more cornflour slurry and let it cook uncovered for the last 15 minutes.
Can I make this recipe on the stovetop?
Definitely. I simmer it on low heat in a deep pan for about 40 minutes until the chicken is tender and the sauce thickens.
Is this dish very spicy?
It has a mild heat from the chilli flakes, but I can easily adjust the spice level to suit my taste.
Can I add vegetables?
Yes, I sometimes add baby corn, snap peas, or broccoli for extra color and crunch.
What sides go best with this dish?
I love serving it with jasmine rice, egg fried rice, or even rice noodles.
Can I cook it overnight?
I wouldn’t recommend overnight cooking—it’s best to cook during the day so the chicken doesn’t overcook.
Can I double the recipe?
Yes, I double everything for larger portions and use a bigger slow cooker if needed.
How do I prevent the chicken from drying out?
I make sure there’s enough sauce to coat the chicken and avoid overcooking it beyond the recommended time.
Can I make this dish gluten-free?
Yes, I use gluten-free soy sauce or tamari to make it suitable for gluten-free diets.
Conclusion
This Slow Cooker Salt & Pepper Sticky Chicken has become one of my go-to recipes for easy, flavorful dinners. I love how the slow cooker brings out all the sweet, salty, and spicy notes while keeping the chicken perfectly tender. Served with fluffy rice and a sprinkle of fresh chillies, it’s the ultimate homemade comfort meal that tastes just like a restaurant favorite—without the extra effort.
A flavorful and comforting dish inspired by Chinese takeout, this Slow Cooker Salt & Pepper Sticky Chicken features tender chunks of chicken in a sweet, salty, and mildly spicy glaze. The slow cooker makes it effortless while the glossy sauce and crisp peppers bring irresistible flavor to your table.
Total Time:5 hours 10 minutes
Yield:4 servings
Ingredients
800 g (28 oz) chicken breast, cut into chunks
1 tbsp ginger puree
2 tbsp tomato ketchup
6 tbsp soy sauce (use gluten-free soy sauce if needed)
1 tsp Chinese five spice
1/2 tsp chilli flakes (adjust to taste)
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, for serving
Sliced red chillies, for garnish
Instructions
Place chicken, ginger puree, ketchup, soy sauce, Chinese five spice, chilli flakes, garlic granules, brown sugar, crushed black peppercorns, and sea salt (to taste) into the slow cooker. Stir to coat the chicken evenly.
Cover and cook on HIGH for 3 hours or LOW for 5 hours until the chicken is tender and cooked through.
Mix cornflour with a few spoonfuls of hot cooking liquid from the slow cooker to make a slurry. Stir until smooth, then return it to the slow cooker.
Add diced red peppers and spring onions. Stir gently and cook on HIGH for another 30 minutes until the sauce thickens and becomes sticky.
Serve the sticky chicken hot over rice, garnished with sliced red chillies for a spicy kick.
Notes
Use boneless chicken thighs for a juicier version.
Add more chilli flakes or Sichuan peppercorns for extra heat.
For a sweeter glaze, add a drizzle of honey or extra brown sugar.
Include vegetables like snap peas, broccoli, or baby corn for added crunch.
Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
