Slow Cooker Chicken Pepper Steak Tips, FAQ & printable recipe

Tips for success

For the best texture, cut the chicken into uniform strips so they cook evenly. If you prefer larger chunks, that’s fine too, just adjust the cooking time slightly.

The peppers and onions should be sliced about 1/4-inch thick so they soften but don’t turn to mush.

To thicken the gravy further, you can mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in during the last 15 minutes of cooking.

This is optional, as the sauce will naturally thicken a bit as it sits. If you like a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce when serving.

Variations

• Spicy Chicken Pepper Steak: Add 1/2 teaspoon crushed red pepper flakes or a diced jalapeño along with the peppers for a spicy kick. You can also stir in a tablespoon of sriracha or chili garlic sauce with the soy sauce and broth.
• Garlic Lover's Version: Replace the garlic powder with 4 to 5 cloves of minced fresh garlic, added with the broth. The fresh garlic will infuse the sauce with a bolder, more aromatic flavor.
• Teriyaki Twist: Swap half of the soy sauce for teriyaki sauce and add a tablespoon of brown sugar. This gives the dish a sweeter, more caramelized flavor that pairs well with broccoli or snap peas.
• Beef Pepper Steak: For a classic beef version, use 1 1/2 pounds of beef sirloin, cut into thin strips, instead of chicken. Cook on low for 5 to 6 hours, or until the beef is tender. The safe internal temperature for beef is 145°F (63°C) plus a 3-minute rest.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth or water to loosen the gravy.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until heated through. Or microwave in 1-minute intervals, stirring in between.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight. Reheat gently in the microwave or on the stovetop, adding a splash of broth or water to loosen the gravy if needed.

This dish can be prepped ahead by cutting the chicken and vegetables and storing them separately in the refrigerator for up to 1 day.

You can also assemble everything in the slow cooker insert the night before, cover, and refrigerate, then start cooking the next morning. Add a few extra minutes to the cook time if starting from cold.

Serving ideas

Serve the chicken pepper steak over steamed white or brown rice to soak up the savory gravy. It also pairs beautifully with egg noodles, mashed potatoes, or quinoa. For a low-carb option, serve it over cauliflower rice or with a side of sautéed greens.

Garnish with chopped fresh parsley or sliced green onions for a pop of color, if you like.

The dish is hearty enough to stand alone, but a simple green salad or crusty bread makes a nice addition. This is a comforting, family-friendly meal that’s sure to please.

Frequently asked questions

Recipe card

Slow Cooker Chicken Pepper Steak

Prep 15 minCook 4 hTotal 4 h 15 minServes 4

Ingredients

• 1 1/2 lb boneless skinless chicken breasts, cut into strips
• 2 green bell peppers, sliced into strips
• 1 red bell pepper, sliced into strips
• 1 large onion, halved and sliced into half-moons
• 1 tsp garlic powder
• 1/4 cup soy sauce
• 1/2 cup chicken broth

Instructions

1. Place the chicken breast strips in the bottom of the slow cooker in a single layer. Scatter the green and red bell pepper strips and onion slices over the chicken. Sprinkle the garlic powder evenly over the top.
2. In a small bowl, stir together the soy sauce and chicken broth. Pour the mixture evenly over the chicken and vegetables.
3. Cover the slow cooker and cook on low for 4 to 5 hours, until the chicken is cooked through and tender.
4. Stir the mixture gently to coat everything with the cooking liquid. Serve the chicken and vegetables with the gravy spooned over the top.

Contains: gluten, soy

Estimated nutrition per serving

Calories

320

Protein

35 g

Carbohydrates

15 g

Fat

12 g

Automatic estimate from the ingredient list, not laboratory-verified.