Slow Cooker Chicken Pepper Steak

This slow cooker chicken pepper steak is the kind of dinner that feels like a win on a busy weeknight. Just layer chicken, peppers, onions, and a savory soy-garlic broth in the crockpot, then let it work its magic while you go about your day.

The result is tender chicken and sweet, soft peppers in a rich, glossy gravy that begs to be spooned over rice or noodles.

Chicken pepper steak is a take on the classic pepper steak, but with chicken instead of beef. It’s a one-pot meal that comes together in minutes and cooks low and slow until everything is meltingly tender.

The soy sauce and garlic powder create a savory, umami-rich gravy that coats every bite. Serve it over steamed rice, mashed potatoes, or with crusty bread to soak up the sauce.

Ingredients

Why this recipe works

The slow cooker does all the work here. Cooking the chicken low and slow keeps it moist and tender, while the peppers and onions soften and sweeten as they release their juices.

The soy sauce and broth form a light gravy that thickens slightly as the ingredients cook, creating a cohesive sauce that clings to the chicken and vegetables.

The method is simple and forgiving. There’s no searing, no stirring, and no babysitting. Just layer the ingredients in the crockpot, pour the liquid over, and walk away. The result is a homestyle dish that tastes like it simmered all day, but it’s ready in just a few hours.

Notes and substitutions

Use boneless, skinless chicken breasts for the leanest option, but chicken thighs work just as well and are even more forgiving. For the peppers, a mix of green and red bell peppers gives a nice balance of sweet and slightly bitter. The onion should be cut into half-moons so it softens without disappearing.

Soy sauce is the backbone of the flavor, so choose a good one. Low-sodium soy sauce is fine if you want to control the salt.

Garlic powder is used here because it dissolves easily and doesn’t burn, but fresh garlic can be added if you prefer. Chicken broth adds depth; use a good-quality store-bought broth or homemade.

• chicken breasts: boneless skinless chicken thighs, cut into strips (cook the same way; thighs stay moist even if cooked a little longer)
• soy sauce: tamari or coconut aminos for a gluten-free option (use the same amount)
• chicken broth: vegetable broth or water (if using water, add an extra pinch of salt)
• garlic powder: 2 cloves fresh garlic, minced (add with the broth)

Equipment

• Slow cooker (5-6 quart)
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Small bowl
• Tongs