Slow Cooker Kung Pao Chicken

5 from 1 vote

This Slow Cooker Kung Pao Chicken is better than take out and made right in the slow cooker. Tender chicken, chilis, and veggies cook in a sweet and spicy sauce with peanuts for crunch.

Prep Time15

Cook Time6

Total Time6 15

Course: Dinner

Cuisine: Chinese

Keyword: Slow Cooker Kung Pao Chicken

Servings: servings

Calories: 364kcal

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