Crockpot Kung Pao Chicken is my go-to dish when I want a meal that’s full of flavor, a little heat, and plenty of tender chicken—all made easy in the slow cooker. It’s a takeout favorite turned into a hands-off homemade dinner that’s just as satisfying.
Why You’ll Love This Recipe
I love this recipe because it gives me all the bold, spicy-sweet flavors of classic Kung Pao Chicken without the need for a wok or constant stirring. The chicken becomes incredibly tender as it simmers in a flavorful sauce, and when I add the peanuts and veggies at the end, it’s got the perfect crunch and balance. It’s great for meal prep, too.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts or thighs, cut into chunks
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Soy sauce
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Hoisin sauce
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Rice vinegar
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Brown sugar
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Sesame oil
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Fresh garlic, minced
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Fresh ginger, grated
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Red pepper flakes or dried red chilies
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Bell peppers (red and green), chopped
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Zucchini or carrots (optional), sliced
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Cornstarch (for thickening)
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Roasted unsalted peanuts
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Green onions, chopped
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Cooked rice, for serving
Directions
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I place the chicken chunks into the crockpot.
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In a bowl, I whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, garlic, ginger, and red pepper flakes.
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I pour the sauce over the chicken in the crockpot, making sure everything is coated.
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I cover and cook on low for 4–5 hours or high for 2–3 hours until the chicken is tender.
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About 30 minutes before serving, I stir in the chopped bell peppers and other optional veggies.
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To thicken the sauce, I mix cornstarch with a bit of water and stir it into the crockpot.
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Just before serving, I add the roasted peanuts and chopped green onions.
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I serve it hot over rice.
Servings and timing
This recipe makes about 4–6 servings.
Prep time: 15 minutes
Cook time: 4–5 hours on low or 2–3 hours on high
Total time: up to 5 hours 15 minutes
Variations
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I sometimes use chicken thighs for extra juiciness.
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For more veggies, I add snow peas or water chestnuts near the end.
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If I want more heat, I toss in whole dried chilies or a little Sriracha.
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I’ve also swapped peanuts for cashews for a different nutty flavor.
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To make it low-carb, I serve it over cauliflower rice instead of regular rice.
storage/reheating
Leftovers keep well in the fridge for up to 4 days in an airtight container.
To reheat, I use the microwave or a saucepan over medium heat, adding a splash of water if needed to loosen the sauce. I avoid reheating the peanuts for too long to keep them from getting soggy.
FAQs
Can I make this spicier?
Definitely. I just increase the red pepper flakes or add some sliced fresh chili or chili paste like sambal oelek.
Do I have to use peanuts?
No, but they add great crunch and flavor. If I want to skip nuts, I replace them with extra veggies or even crunchy sesame seeds.
Can I cook this on the stovetop instead?
Yes, I’ve done it in a large skillet. I cook the chicken until browned, add the sauce, simmer until thickened, then toss in the veggies and finish with peanuts.
What’s the best chicken cut for this recipe?
I like using boneless, skinless thighs because they stay moist, but breasts work well too if I don’t overcook them.
Can I freeze Crockpot Kung Pao Chicken?
Yes, I freeze it (without the peanuts) in a sealed container for up to 3 months. When I reheat, I add fresh peanuts and serve it hot over rice.
Conclusion
Crockpot Kung Pao Chicken is one of my favorite ways to bring bold Asian-inspired flavors to the table with minimal effort. It’s saucy, satisfying, and easy to customize depending on what I have at home. With just a little prep and the magic of the slow cooker, I get a takeout-style dinner that’s made right in my kitchen.
PrintCrockpot Kung Pao Chicken
Crockpot Kung Pao Chicken is a flavorful, spicy-sweet slow cooker version of the classic takeout favorite. Tender chicken simmers in a bold sauce with bell peppers and peanuts, perfect served over rice.
- Prep Time: 15 minutes
- Cook Time: 4–5 hours (low) or 2–3 hours (high)
- Total Time: 5 hours 15 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian-Inspired
- Diet: Low Lactose
Ingredients
- 1.5–2 lbs boneless, skinless chicken breasts or thighs, cut into chunks
- 1/3 cup soy sauce
- 1/4 cup hoisin sauce
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp red pepper flakes or 4–5 dried red chilies
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 zucchini or 2 carrots, sliced (optional)
- 1 tbsp cornstarch + 2 tbsp water
- 1/3 cup roasted unsalted peanuts
- 2 green onions, chopped
- Cooked rice, for serving
Instructions
- Place chicken chunks in the crockpot.
- In a bowl, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, garlic, ginger, and red pepper flakes.
- Pour the sauce over the chicken, ensuring it’s well coated.
- Cover and cook on low for 4–5 hours or high for 2–3 hours until the chicken is tender.
- About 30 minutes before serving, add chopped bell peppers and optional veggies.
- Mix cornstarch with water and stir into the crockpot to thicken the sauce.
- Just before serving, stir in roasted peanuts and chopped green onions.
- Serve hot over cooked rice.
Notes
- Use chicken thighs for extra tenderness and flavor.
- Snow peas or water chestnuts make great veggie additions.
- Adjust spice level by increasing or decreasing chilies.
- Cashews can be substituted for peanuts for a different nutty flavor.
- Serve over cauliflower rice for a low-carb option.
Nutrition
- Serving Size: 1/5 of recipe with rice
- Calories: 410
- Sugar: 10g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 90mg
