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Slow-cooker Szechuan chicken and broccoli

Slow cooker Szechuan chicken and broccoli

Total Time
3 hr
40 min
2 hr 20 min



1½ tsp, Szechuan variety, crushed


1 tbs

Skinless chicken breast

750 g, cut into 3cm pieces

Canola oil

1 tbs

Brown onion

1 medium, thickly sliced


3 clove(s), crushed

Fresh ginger

2 tsp, finely grated

Chicken stock powder

½ tsp, dissolved in 1 cup (250ml) water

Reduced salt soy sauce

cup(s), (80ml)

Chinese rice wine

¼ cup(s), (60ml)

Chilli and garlic sauce

2 tsp

Red capsicum

2 medium, cut into 2cm pieces


300 g, cut into florets

Green shallot(s)

3 individual, thinly sliced

Fresh coriander

cup(s), sprigs


  1. Combine peppercorns and cornflour. Sprinkle chicken with cornflour mixture. Heat 2 teaspoons oil in a large non-stick frying pan over mediumhigh heat. Add chicken and cook for 3-4 minutes each side or until golden. Transfer chicken to a 4.5 litre (18-cup) slow cooker.
  2. In the same pan, heat remaining oil over medium heat. Add onion, garlic, and ginger and cook, stirring, for 6 minutes or until softened. Add stock and bring to the boil. Transfer onion mixture to slow cooker. Stir in soy sauce, rice wine, and chilli sauce. Cook, covered, on high for 1 hour (or on low for 2 hours). Stir in capsicum and cook, covered, on high for 1-2 hours (or on low for 2-4 hours) or until chicken and vegetables are tender.
  3. Boil, steam or microwave broccoli until tender. Drain. Add broccoli to chicken mixture and stir to combine. Serve chicken sprinkled with shallots and coriander sprigs.


SERVING SUGGESTION: Serve with steamed cauliflower ‘rice’ or brown rice and hot chilli sauce.