Slow Cooker Black Pepper Chicken
Author: Sarah Olson
Prep time: 15 mins
Cook time: 6 hours
Total time: 6 hours 15 mins
  • 2 lbs. boneless skinless chicken thighs
  • 2 cups sliced celery
  • 1 cup diced onion
  • ½ cup hot water
  • 1 chicken bouillon cube
  • ¼ cup soy sauce
  • 2 Tbsp. rice vinegar (or white vinegar)
  • 2 Tbsp. corn starch
  • ½ tsp. coarsely ground pepper
  • ¼ tsp. ground ginger
  • ¼ tsp. garlic powder
  • Slow Cooker Size:
  • 4-quart or larger
  1. Add the chicken, celery and onion to the slow cooker.
  2. In a small bowl whisk together the water, chicken bouillon cube, you may need to smash the chicken bouillon cube to get it to dissolve. Then whisk in the soy sauce, vinegar, cornstarch, pepper, ground ginger and garlic powder until smooth.
  3. Pour this sauce over the chicken and veggies in the slow cooker.
  4. Cover and cook on LOW for 6 hours. Serve over rice. Enjoy!
Freezer Meal Instructions:
  1. Make the sauce as directed above, then let the sauce cool down in the fridge for a bit. Add the chicken, celery, onion and cooled sauce into a gallon-sized ziplock bag. Squeeze out all the air, and place in to the freezer. Freeze for up to 1 month. When ready to cook, thaw freezer bag out in the fridge, this usually takes about 36 hours. Cook as directed above.
Recipe by The Magical Slow Cooker at