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Crockpot Kung Pao Chicken

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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.

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

  1. Place chicken chunks in the crockpot.
  2. In a bowl, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, garlic, ginger, and red pepper flakes.
  3. Pour the sauce over the chicken, ensuring it’s well coated.
  4. Cover and cook on low for 4–5 hours or high for 2–3 hours until the chicken is tender.
  5. About 30 minutes before serving, add chopped bell peppers and optional veggies.
  6. Mix cornstarch with water and stir into the crockpot to thicken the sauce.
  7. Just before serving, stir in roasted peanuts and chopped green onions.
  8. 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

Find it online: https://recipesbyliza.com/crockpot-kung-pao-chicken/