Crock Pot Pepper Chicken {Slow Cooker}

Crock Pot Pepper Chicken  is tender, juicy and succulent chicken recipe that can be served on a bun or with a side of mashed potatoes, rice or pasta. Asian Sweet Chili Sauce gives the Pepper Chicken a really nice sweet and spicy flavor but can be replaced with BBQ sauce.

Crock Pot Pepper Chicken  is tender, juicy and succulent chicken recipe that can be served on a bun or with a side of mashed potatoes, rice or pasta.

I might be a little late to the Crock Pot ball, but I finally got myself a Slow Cooker.  The first thing that I did with it was make this tender, juicy and succulent Pepper Chicken. Asian Sweet sauce gave the Pepper Chicken that third dimension of flavor, rounding off the dish nicely. You should definitely give Pepper Chicken a try!

Ways to serve Slow Cooker Pepper Chicken

We served this Pepper Chicken on a bun, but you can serve with cooked rice or even tossed with pasta and cheese. This one is pretty amazing with some mashed potatoes and a pickle.

Crock Pot Pepper Chicken  is tender, juicy and succulent chicken recipe that can be served on a bun or with a side of mashed potatoes, rice or pasta.

Can the Crock Pot Pepper Chicken be made in a Pressure Cooker (Instant Pot) 

Why, yes it can! Just cook it for 25 minutes on “Manual” (“High)” with a steam valve turned to “sealing”. Then allow the pressure to release naturally for about 10 minutes before turning the steam valve to “venting”, and then opening the lid.

For an even better flavor the chicken can be browned in some oil before adding the liquid and cooking it.

Crock Pot Pepper Chicken {Slow Cooker}

Author: Marina | Let the Baking Begin
Course: dinner, Entree, Main Entree
Keyword: pepper chicken
Calories: 249 kcal
Prep Time: 5 minutes
Cook Time: 6 hours
Servings: 4

Ingredients

Place in Crock Pot right away

  • 3 chicken breasts boneless, skinless
  • 1 cup chicken stock
  • 1 tsp mustard seeds
  • 1 tsp garlic powder or 1 clove garlic crushed

Sautee 30 minutes before Chicken is done cooking

  • 1 medium onion peeled and diced
  • 2 bell peppers cut in thin strips
  • 1-2 Tbsp olive oil

Add at the end

  • Salt & Pepper to taste
  • 1/4 cup Garlic Sweet Sauce or Teriyaki Sauce

Instructions

  1. Place the chicken breasts on the bottom of the crock pot. Pour the chicken stock on top. Add mustard seeds and garlic powder. Set the timer to 6 hours and the temperature to “high”. Turn the breasts over about 2 times throughout the cooking, doing it for the first time 3 hours into the cooking process.

  2. About 20 minutes before the chicken is ready, sauté the onions in a skillet with 1 to 2 tablespoons of oil, until slightly golden.
  3. Add strips of bell pepper and sautee some more until the pepper has taken on some color and became tender.
  4. Once the chicken is ready, shred it with two forks. Do not remove the leftover liquid, it will help to keep chicken moist.
  5. Add sautéed onion & pepper & the sauce of your choice (Garlic Sweet Sauce/Teriyaki Sauce). Season with freshly ground black pepper, sriracha & salt to taste.

  6. Serve hot on a toasted bun.

Recipe Notes

Instant Pot (Pressure Cooker Conversion

  • cook the chicken with the liquid for 25 minutes on "Manual" ("High)" with the steam valve turned to "sealing". Then allow the pressure to release naturally for about 10 minutes before turning the steam valve to "venting", and then opening the lid and proceeding with the rest of the recipe.
Nutrition Facts
Crock Pot Pepper Chicken {Slow Cooker}
Amount Per Serving
Calories 249 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Cholesterol 88mg 29%
Sodium 356mg 15%
Potassium 684mg 20%
Total Carbohydrates 13g 4%
Dietary Fiber 1g 4%
Sugars 9g
Protein 30g 60%
Vitamin A 30.6%
Vitamin C 77.8%
Calcium 1.5%
Iron 4.9%
* Percent Daily Values are based on a 2000 calorie diet.

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  • Crockpot Pepper Chicken | IMG Recipes| Share Your Favorite Recipes, Cooking Tips & Food Images

    […] Crockpot Pepper Chicken Easy & Delicious, this is what it is. Juicy Chicken paired with Peppers, makes for one delicious sandwich!For full “Crockpot Pepper Chicken” recipe click here […]

    · Reply
  • Vera

    where do you buy mustard seeds? Will it be ok if I just use ground mustard instead? Also what kind of teriyaki sauce should I use? Thank you

    · Reply
    • Hi Vera,
      I buy mine in the bulk section at WINCO, but I think any store has them either in the spice section in little jars, or you can find them in the bulk section of Whole Foods.
      If you don’t have them it’s not a big deal if you don’t add them at all, they don’t give off a very strong aroma or any aroma that you could say that it’s definitely from the mustard seed. I have it on hand and just use it as part of the blend of other spices, but its ok if you don’t use it at all. Ground are fine too.
      I use Mr. Yoshida Teriyaki sauce, but any brand that you like is fine in this recipe.

      · Reply
  • Natasha (@NatashasKitchen)

    This recipe looks very simple and delicious, great photos as usual…I see you upgraded your watermark, looks great :).

    · Reply
    • I finally got enough time to find a logo that I like))

      · Reply

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