Description
This Slow Cooker Salt & Pepper Sticky Chicken recipe offers a flavorful and tender chicken dish cooked low and slow with a delicious blend of soy sauce, Chinese five spice, and garlic. Enhanced by sweet and spicy notes from ketchup, brown sugar, and chili flakes, it’s an easy to prepare meal perfect for busy days or comforting dinners, served best with rice and garnished with fresh chili and spring onions.
Ingredients
Scale
Chicken and Marinade
- 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)
Vegetables and Thickener
- 2 Red peppers (Diced)
- 6 Spring onions (Cut into long pieces)
- 1 tbsp Cornflour
Seasoning and Garnish
- Sea salt (To taste)
- Sliced red chillies (For garnish)
Serving
- Rice (To serve)
Instructions
- Prepare and Cook Chicken: Place all ingredients except diced red peppers, spring onions, and cornflour into the slow cooker. Stir well to combine the flavors. Cover with the lid and cook on HIGH for 3 hours or LOW for 5 hours until the chicken is tender and infused with the marinade.
- Make Slurry: In a small bowl, add cornflour and gradually mix in enough liquid taken from the slow cooker to create a smooth paste or slurry. Pour this slurry back into the slow cooker to help thicken the sauce.
- Add Vegetables and Finish Cooking: Add the diced red peppers and spring onions to the slow cooker. Season with sea salt to taste. Cook on HIGH for another 30 minutes to soften the vegetables and thicken the sauce further.
Notes
- You can adjust the chili flakes and fresh sliced red chillies to control the heat level.
- Using chicken breast keeps the dish lean but you can also use thighs for richer flavor and juiciness.
- Serve with steamed rice to balance the strong salty and sweet flavors.
- The dish can be prepared a day ahead and reheated gently for enhanced flavor.
