Slow Cooker Black Pepper Chicken

Ingredients

• 2 lb boneless, skinless chicken breasts (shredded or cut into bite-sized pieces after cooking)
• 1 white onion (sliced)
• 2 bell peppers (chopped)
• 1 tbsp garlic (minced)
• 1 tbsp ginger paste
• 0.5 cup chicken broth
• 3 tbsp soy sauce
• 2 tbsp dry sherry (optional)
• 1 tbsp sugar
• 1 tsp Worcestershire sauce
• 3.5 tsp black pepper
• 1 tsp onion powder
• 0.5 tsp garlic powder
• 1 tsp paprika
• 0.25 tsp salt
• 2 tbsp cornstarch
• 2 tbsp cold water

Steps

1. 1

   Add the sliced white onion and chopped bell peppers to the bottom of the slow cooker.

2. 2

   Place the 2 lbs of chicken breasts on top of the vegetables.

3. 3

   Add the chicken broth, soy sauce, dry sherry (if using), sugar, Worcestershire sauce, black pepper, onion powder, garlic powder, paprika, salt, minced garlic, and ginger paste directly into the slow cooker over the chicken. No need to mix anything beforehand.

4. 4

   Cover and cook on Low for 5 to 6 hours or High for 2½ to 3½ hours, until the chicken is cooked through and tender.

5. 5

   Remove the chicken from the slow cooker and shred it or cut it into bite-sized pieces, then return it to the slow cooker.

6. 6

   In a small bowl, whisk together the 2 tablespoons of cornstarch and 2 tablespoons of cold water until smooth to create a slurry.

7. 7

   Stir the cornstarch slurry into the slow cooker and cook for another 15 to 20 minutes, or until the sauce has thickened.

Notes

Serve over rice for a complete meal. The dry sherry is optional but adds depth to the sauce.

Nutrition per serving

• main
• slow-cooked
• chicken
• dinner
• takeout-style
• easy
• family-friendly