This Slow Cooker Ajam Pangang Chicken is one of those recipes you make once and then keep making again and again. And I know what I'm talking about because my family asks for it every single week! It's easy, quick to prepare, and full of flavor.
You only need one pan – your slow cooker – and all the ingredients are readily available at your local supermarket. The sauce is a tasty blend of sweet and sour, slightly spicy and savory.
Sweet Spicy Chicken (Slow Cooker Ajam Pangang)
I've always been a big fan of Babi Pangang. That crispy meat with sweet sauce— it's a real treat. But I wanted a lighter and easier version. After a few tries in my kitchen, I found the perfect recipe: this Ajam Pangang with chicken from the slow cooker. The secret? The sauce slowly soaks into the meat while it cooks, making the chicken super tender and full of flavor. This version is mildly spicy, but you can easily adjust the heat. Just use less sambal or sriracha if you prefer a softer taste, or more if you want it hotter!
The best part is that everything goes into the slow cooker; you switch it on and don't need to do anything else. Great for busy weekdays or when you're making a full Indonesian rice table. Serve it with rice, on a sandwich, or with a fresh salad. The taste? Rich, full, slightly sticky, and so good that you'll keep going back for more.
What I Focussed on when Testing the Recipe
- Tender chicken: I use boneless chicken thighs. They stay juicy in the slow cooker and don't dry out like chicken breast.
- Lots of flavor without stress: Tomato paste, sweet chili sauce, kecap manis, and honey give the sauce a deep, sweet-sour flavor.
- Easy seasoning: Use my homemade Babi Pangang spice mix for that classic flavor without spending hours in the kitchen.
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📖 Recipe
RECIPE CARD
Ingredients
- 1 onion, finely chopped
- 3 cloves garlic, pressed
- 1 inch fresh ginger, (2 cm) grated
- 3 tablespoons tomato paste
- ⅔ cup sweet chili sauce
- 3 tablespoons Kecap Manis, Indonesian sweet soy sauce
- 1½ teaspoons sambal oelek, or sriracha
- ½ lemon juice
- 3 teaspoons honey
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons Babi Pangang seasoning
- 1 cube vegetable stock
- ½ cup water
- 2 pounds chicken thigh fillet, boneless, cut into chunks
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Put all ingredients except the chicken into your slow cooker and stir well.1 onion, 3 cloves garlic, 1 inch fresh ginger, 3 tablespoons tomato paste, ⅔ cup sweet chili sauce, 3 tablespoons Kecap Manis, 1½ teaspoons sambal oelek, ½ lemon juice, 3 teaspoons honey, 1 teaspoon onion powder, 1 teaspoon garlic powder, 2 tablespoons Babi Pangang seasoning, 1 cube vegetable stock, ½ cup water
- Add the chicken pieces and mix until they are evenly coated.2 pounds chicken thigh fillet
- Set your slow cooker to LOW and cook for 4 to 5 hours. In a hurry? Use the HIGH setting and cook for 2½ to 3 hours.
- If you're home, stir it halfway—but it's fine if you don't.
Notes
- Want a vegetarian version? Use tempeh or pulled jackfruit.
- Add pineapple for a sweet and sour taste.
- Serve it in a bun with pickled veggies and cucumber slices—it makes a great lunch.
- Fridge: Keep in an airtight container for up to 3 days.
- Freezer: Freeze for up to 3 months.
- Reheat: Warm gently in a pan, or use the microwave.
Nutrition
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