Slow Cooker Kung Pao Chicken
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This slow cooker Kung Pao chicken tastes like something you’d get at your favorite Chinese restaurant, and making it is almost as easy as ordering takeout! This bold and flavorful meal is sure to be a new family favorite.
You love this tasty Asian stir fry that’s packed with tender chicken, fresh veggies, and peanuts all simmered in a spicy sauce that’s sweet and savory at the same time. And the best part about this dish is that it’s made in the slow cooker, so you get all the delicious flavor of a dish that’s been simmering for hours, but it only takes minutes to prepare.
Skip the Chinese food takeout order and see just how easy it is to make your very own Kung Pao chicken from scratch with this simple recipe. Surprise the family with this dish on those busy weeknights or bring it to a potluck and impress your friends and neighbors. This is one dish that’s sure to earn a regular spot in your dinner rotation.
Why We Love This Recipe
- An easy slow cooker meal like this one is ideal for a busy night, since the slow cooker does most of the work for you. Just toss everything in and give it a light stir every once in a while.
- This delicious recipe is a great way to get tons of fresh veggies into your diet. It’s also a great way to sneak some veggies into your kids’ diet.
- This dish is packed with amazing flavor and is sure to be a new family favorite meal.
- It tastes as good as take-out, and it’s just as easy and a lot healthier.
Ingredients
- Chicken breast, cut into bite-sized pieces
- Cornstarch
- Oil
- Dried red chili peppers, seeded and sliced
- Red bell pepper, cubed
- Zucchini, cubed
- Water
- Soy sauce
- Apple cider vinegar
- Brown sugar
- Ketchup
- Garlic
- Ground ginger
- Peanuts
- Green onions and more peanuts for garnish
How to Make Slow Cooker Kung Pao Chicken
Step One: Cook the Chicken
- Heat the 2 tablespoons of oil in a large skillet over medium-high heat.
- Toss the chunks of chicken with the cornstarch until all the chicken is coated.
- Quickly brown the chicken in the pan until it’s lightly browned on the outside. It should not be cooked through – the top of the chicken just needs to have some color.
- Add the chicken to the Crock pot.
Step Two: Add Veggies and Sauce
- Add the zucchini, red bell peppers, and red chilis to the slow cooker.
- Combine the water, soy sauce, brown sugar, ketchup, vinegar, ginger, garlic, and peanuts in a medium bowl
- Stir the Kung Pao sauce and pour it over the chicken.
- Cover and cook on low for 4 hours.
- Before serving, garnish with spring onions and extra peanuts.
Tips and Suggestions
- Be sure to keep an eye on this dish and stir it periodically, as the sugars can start to burn, depending on how hot your slow cooker cooks.
- Try to chop your chicken pieces and veggies into equal-sized pieces so everything cooks evenly.
- Prep this dish the night before by chopping all the veggies ahead of time and storing them in an airtight container.
Variations
- Substitute any of your favorite vegetables in this recipe. Broccoli, carrots, celery, green bell pepper, or eggplant would all be delicious in this.
- If you don’t have cornstarch, you can substitute all-purpose flour instead.
- Try adding some edamame for extra protein or water chestnuts for extra crunch.
- Substitute low sodium soy sauce, Tamari, or coconut aminos for the regular soy sauce.
- Use chicken thighs in place of the chicken breast if you prefer dark meat.
How Do I Store Slow Cooker Kung Pao Chicken?
Store your leftovers in an airtight container in the refrigerator for up to 3 days.
What Should I Serve With Kung Pao Chicken?
Serve over jasmine, white, or brown rice. If you’re watching carbs, try it with cauliflower rice. For an appetizer, try dumplings, egg rolls, or edamame.
More Slow Cooker Recipes
- Sweet and Sour Pork
- Orange Chicken
- Firecracker Chicken
- BBQ Drumsticks
- Buffalo Ranch Wings
- Ground Beef Stroganoff
Slow Cooker Kung Pao Chicken
Equipment
- 1 Crockpot
Ingredients
- 2 pounds chicken cut into bite size pieces
- ¼ cup cornstarch
- 2 Tablespoons oil
- 8 dried red chilies seeded and sliced
- 1 red bell pepper cubed
- 1 zucchini cubed
- ⅓ cup water
- ⅓ cup lite soy sauce
- ⅓ cup apple cider vinegar
- ⅓ cup brown sugar
- 2 Tablespoons ketchup
- 4 cloves garlic
- ¼ teaspoon ground ginger
- ⅓ cup peanuts
Instructions
- In a large skillet over medium high heat the 2 tablespoons of oil.2 Tablespoons oil
- Toss the cubed chicken with the cornstarch.¼ cup cornstarch
- Quickly brown the chicken in the pan until it has color. You are not looking to cook the chicken through, just get some color on it.2 pounds chicken
- Add the chicken to the slow cooker.
- Add in your red bell pepper, zucchini, and red chilis to the slow cooker.8 dried red chilies, 1 red bell pepper, 1 zucchini
- In a mixing bowl combine the water, soy sauce, vinegar, brown sugar, ketchup, garlic, ginger and peanuts.⅓ cup water, ⅓ cup lite soy sauce, ⅓ cup apple cider vinegar, ⅓ cup brown sugar, 2 Tablespoons ketchup, 4 cloves garlic, ¼ teaspoon ground ginger, ⅓ cup peanuts
- Stir and pour over the chicken.
- Cover and cook on low for 4 hours.
Nutrition
Did You Make This Recipe?
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