Life often feels like a whirlwind, doesn’t it? Between work deadlines, school runs, and simply trying to carve out a moment for myself, dinner can sometimes feel like an afterthought. I’ve had countless evenings staring blankly into the refrigerator, dreaming of something vibrant, flavorful, and above all, easy.
One particular Tuesday, the craving for something sweet, savory, and with a delightful kick hit hard. My mind instantly jumped to Kung Pao Chicken, but the idea of multiple woks and stirring over a hot stove after a long day seemed daunting. That’s when inspiration struck: why not harness the magic of the slow cooker?
And just like that, the idea for a truly effortless, incredibly delicious Crockpot Kung Pao Chicken was born. It transformed my weeknight dinners, bringing that restaurant-quality taste right into my home with minimal fuss. Now, it’s a go-to for those busy days when I still want an explosion of flavor without the stress. This recipe for Crockpot Kung Pao Chicken proves that convenience and incredible taste can absolutely go hand-in-hand.
Why You’ll Love This Crockpot Kung Pao Chicken Recipe
You’re about to discover your new favorite weeknight warrior! This Crockpot Kung Pao Chicken recipe truly embodies the spirit of smart cooking. First and foremost, it offers unparalleled convenience.
You simply toss a few ingredients into your slow cooker, set it, and forget it. Hours later, you walk into a home filled with the irresistible aroma of a gourmet meal. Moreover, this homemade version lets you control the ingredients, ensuring a fresher, healthier dish than many takeout options.
You dictate the spice level, the amount of sauce, and the quality of your chicken and vegetables. This easy Crockpot Kung Pao Chicken recipe also delivers big on flavor. It perfectly balances the sweet, savory, and spicy notes that make Kung Pao so beloved.
Tender chicken simmers in a rich, glossy sauce, absorbing all those delicious spices. It’s perfect for busy families, meal preppers, or anyone who simply loves a fantastic meal without the kitchen fuss. Get ready to fall in love with the simplicity and spectacular taste of this slow cooker wonder. This Crockpot Kung Pao Chicken truly simplifies dinner time.
Ingredients You’ll Need
Gathering your ingredients for this incredible Crockpot Kung Pao Chicken is the first step to a delicious meal. You’ll find most of these staples readily available in your pantry or local grocery store. Fresh, quality ingredients always yield the best results for your homemade Kung Pao.
For the Chicken:
- 2 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper
For the Sauce:
- 1/2 cup low-sodium soy sauce
- 1/4 cup hoisin sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar, packed
- 2 tablespoons sesame oil
- 2 tablespoons sriracha or chili garlic sauce (adjust to your spice preference)
- 1 tablespoon fresh ginger, grated
- 4 cloves garlic, minced
- 1/2 cup chicken broth
For the Veggies & Garnish:
- 1 red bell pepper, cored and chopped into 1-inch pieces
- 1 green bell pepper, cored and chopped into 1-inch pieces
- 1 cup unsalted peanuts
- 2 green onions, sliced (for garnish)
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for thickening)
Substitutions & Variations
Flexibility in the kitchen is key, and this Crockpot Kung Pao Chicken recipe is incredibly adaptable. Don’t hesitate to make it your own! Here are some ideas to tweak this fantastic slow cooker Kung Pao to suit your taste and what you have on hand.
- Protein Swap: Not a fan of chicken? You can easily substitute it. Try firm tofu (pressed and cubed), shrimp (add in the last 30 minutes of cooking), or even beef sirloin, cut into small pieces. Adjust cooking times as needed.
- Vegetable Power: Enhance the veggie content! Add broccoli florets, sliced carrots, snap peas, or water chestnuts. For firmer vegetables, add them during the last hour of cooking to prevent them from becoming too soft.
- Spice It Up (or Down): The sriracha or chili garlic sauce controls the heat. For a milder Crockpot Kung Pao Chicken, reduce the amount or omit it entirely. For a fiery kick, add a few dried red chilies to the slow cooker or increase the chili sauce. A pinch of red pepper flakes also works wonders.
- Nut-Free Option: If you have a peanut allergy or simply don’t prefer them, feel free to skip the peanuts. You can toast some cashews or almonds separately and add them as a garnish for a different crunch, or just enjoy the dish without nuts.
- Sauce Sweetness: Adjust the brown sugar to your liking. If you prefer a less sweet sauce for your Crockpot Kung Pao Chicken, start with 2 tablespoons and add more if necessary at the end of cooking.
- Gluten-Free Version: Ensure your soy sauce is certified gluten-free (tamari is a great alternative). Check all other sauce ingredients for hidden gluten.
Step-by-Step Instructions
Making this Crockpot Kung Pao Chicken is delightfully simple. Follow these steps, and you’ll have a mouth-watering meal ready with minimal effort. This easy Kung Pao Chicken practically cooks itself!
- Prepare the Chicken: First, pat the chicken cubes dry with paper towels. This helps the cornstarch adhere better. In a medium bowl, toss the chicken with 1 tablespoon cornstarch and 1/2 teaspoon black pepper until evenly coated. This step helps create a lovely texture for your slow cooker Kung Pao.
- Whisk the Sauce: In a separate bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, sriracha or chili garlic sauce, grated ginger, minced garlic, and chicken broth. Mix until the brown sugar fully dissolves and all ingredients combine well. This forms the flavor base for your amazing Crockpot Kung Pao Chicken.
- Combine in Crockpot: Place the seasoned chicken into your 6-quart or larger slow cooker. Pour the prepared sauce evenly over the chicken. Gently stir to ensure all chicken pieces are coated.
- Cook: Cover the slow cooker with its lid. Cook on LOW for 3-4 hours or on HIGH for 2-3 hours. The cooking time varies based on your slow cooker and the size of your chicken pieces. The chicken should be tender and cooked through.
- Add Vegetables & Thicken: With about 30 minutes remaining in the cooking time (or after the chicken is fully cooked), stir in the chopped red and green bell peppers. In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water to create a slurry. Stir this slurry into the Crockpot Kung Pao Chicken in the slow cooker.
- Finish Cooking: Recover the slow cooker and continue cooking for another 15-30 minutes, or until the sauce has thickened to your desired consistency and the bell peppers are tender-crisp.
- Serve: Once thickened, stir in the unsalted peanuts. Serve immediately over rice or noodles, garnished with fresh sliced green onions. Enjoy your delicious homemade Crockpot Kung Pao Chicken!
Pro Tips for Success
Achieving restaurant-quality flavor with your Crockpot Kung Pao Chicken is easier than you think with a few simple tricks. These tips will elevate your slow cooker Kung Pao from good to absolutely fantastic.
- Don’t Skip the Cornstarch on Chicken: Coating the chicken in cornstarch before adding it to the slow cooker does two things: it helps tenderize the chicken and gives it a slightly crispy exterior, even after simmering in the sauce. It truly improves the texture of your easy Kung Pao Chicken.
- Fresh Aromatics Make a Difference: While garlic and ginger powder work in a pinch, fresh grated ginger and minced garlic provide a much more vibrant and authentic flavor profile for your Crockpot Kung Pao Chicken. Take the extra minute to use fresh ingredients.
- Taste and Adjust the Sauce: Before you add the cornstarch slurry, taste the sauce. Is it sweet enough? Spicy enough? Too salty? This is your chance to adjust. Add a little more brown sugar for sweetness, more sriracha for heat, or a touch of rice vinegar for tang. Making this Crockpot Kung Pao Chicken perfect for your palate is easy.
- Add Veggies at the End: To prevent your bell peppers from becoming mushy, add them during the last 30 minutes to an hour of cooking. They will be perfectly tender-crisp, adding a lovely texture and freshness to your Crockpot Kung Pao Chicken.
- Toasted Peanuts for Maximum Flavor: While raw peanuts work, dry-toasting them in a pan for a few minutes before adding them to the dish (or as a garnish) enhances their nutty flavor and crunch significantly. This simple step elevates your homemade Kung Pao.
- Use Chicken Thighs: While chicken breasts work well, boneless, skinless chicken thighs generally stay more tender and moist in the slow cooker, making them an excellent choice for a succulent Crockpot Kung Pao Chicken.
- Thicken Properly: Ensure your cornstarch slurry is lump-free before adding it. Whisk it well with cold water. Adding it to the hot liquid gradually, while stirring, helps prevent lumps and ensures a smooth, glossy sauce for your slow cooker Kung Pao.
Storage & Reheating Tips
This Crockpot Kung Pao Chicken makes fantastic leftovers, perfect for meal prepping or enjoying throughout the week. Proper storage ensures your homemade Kung Pao stays delicious and safe to eat.
- Refrigeration: Allow the Crockpot Kung Pao Chicken to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days. This makes it a perfect dish for busy weeknights.
- Freezing: For longer storage, portion out the cooled Crockpot Kung Pao Chicken into freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Reheating on the Stovetop: This is my preferred method for reheating Crockpot Kung Pao Chicken. Place the desired portion in a saucepan over medium-low heat. Add a splash of water or chicken broth to help loosen the sauce. Stir occasionally until heated through.
- Reheating in the Microwave: For a quick reheat, place a single serving of the Crockpot Kung Pao Chicken in a microwave-safe dish. Cover loosely and microwave on high for 1-2 minutes, stirring halfway through, until hot. Be careful not to overcook, as this can dry out the chicken.
- Serving with Sides: When reheating, prepare fresh rice or noodles. This ensures the perfect texture contrast with the reheated chicken and sauce. Your slow cooker Kung Pao will taste almost as good as fresh!
What to Serve With This Recipe
This amazing Crockpot Kung Pao Chicken is a complete meal on its own, but pairing it with the right sides truly enhances the dining experience. Here are some fantastic accompaniments for your easy Kung Pao Chicken.
- Steamed White or Brown Rice: This is a classic pairing. The rice soaks up all the delicious sauce from the Crockpot Kung Pao Chicken, creating a satisfying bite.
- Noodles: Serve it over lo mein noodles, ramen noodles, or even vermicelli for a different texture and experience. The sauce clings beautifully to the strands.
- Steamed Vegetables: A simple side of steamed broccoli, green beans, or asparagus adds freshness and a nutritional boost. A light sprinkling of sesame seeds over the veggies complements the dish perfectly.
- Stir-fried Greens: Quick stir-fried bok choy or spinach with a touch of garlic and soy sauce makes a wonderful, healthy side that pairs beautifully with the rich flavors of this Crockpot Kung Pao Chicken.
- Cucumber Salad: A light, refreshing cucumber salad with a hint of rice vinegar and sesame oil provides a cooling contrast to the savory and slightly spicy slow cooker Kung Pao.
- Spring Rolls or Egg Rolls: For a more complete Asian-inspired feast, serve your Crockpot Kung Pao Chicken alongside some crispy spring rolls or savory egg rolls.
- Cauliflower Rice: For a lower-carb option, serve this flavorful Crockpot Kung Pao Chicken over cauliflower rice. It’s a great way to enjoy the dish without extra carbs.
FAQs
How spicy is Crockpot Kung Pao Chicken?
The spice level of your Crockpot Kung Pao Chicken is completely customizable! The recipe calls for sriracha or chili garlic sauce, and you can adjust the amount to your preference. Start with the suggested amount for a moderate kick, or reduce it for a milder flavor.
For those who love heat, feel free to add more or even throw in a few dried red chilies. This homemade Kung Pao Chicken empowers you to control the heat.
Can I use chicken breast instead of chicken thighs?
Absolutely! Boneless, skinless chicken breasts work perfectly in this Crockpot Kung Pao Chicken recipe. Cut them into 1-inch cubes, just like the thighs.
Keep in mind that chicken breasts can sometimes dry out more easily in a slow cooker, so ensure you don’t overcook them. Monitor cooking times closely, aiming for the lower end of the suggested range for this easy Kung Pao Chicken.
Do I need to sear the chicken first?
No, searing the chicken before adding it to the slow cooker is entirely optional for this Crockpot Kung Pao Chicken. The beauty of this slow cooker recipe is its simplicity and minimal prep. While searing can add an extra layer of flavor and texture, it’s not necessary for a delicious outcome. Just toss the raw, seasoned chicken directly into the crockpot for a truly easy Kung Pao Chicken experience.
Can I add other vegetables to this slow cooker Kung Pao?
Yes, definitely! This Crockpot Kung Pao Chicken is very versatile when it comes to vegetables. Broccoli florets, sliced carrots, snap peas, or water chestnuts all make excellent additions.
For best results and to prevent mushy veggies, add harder vegetables like carrots or broccoli during the last hour of cooking, and softer ones like snap peas or mushrooms during the last 30 minutes. This ensures perfectly cooked vegetables in your homemade Kung Pao.
How do I thicken the sauce if it’s too thin?
If your Crockpot Kung Pao Chicken sauce isn’t as thick as you’d like, you can easily fix it. Ensure you’ve added the cornstarch slurry as instructed. If it still needs more thickening after cooking, make another small slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water.
Stir it into the hot sauce, cover, and cook for another 15-20 minutes, or until it reaches your desired consistency. This ensures a glossy, rich sauce for your easy Kung Pao Chicken.
Nutrition Information (per serving)
This estimated nutrition information is for one serving of Crockpot Kung Pao Chicken, assuming 6 servings per recipe. Values can vary based on specific ingredients and brands used.
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 35 g |
| Fat | 18 g |
| Saturated Fat | 3 g |
| Cholesterol | 95 mg |
| Sodium | 980 mg |
| Carbohydrates | 30 g |
| Fiber | 3 g |
| Sugars | 18 g |
Crockpot Kung Pao Chicken
- Total Time: 4 hours 20 mins
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Crockpot Kung Pao Chicken is a vibrant, flavorful, and easy dish made effortlessly in a slow cooker. It combines boneless chicken with fresh vegetables and a rich, spicy sauce for a satisfying meal that is perfect for busy weeknights.
Ingredients
2 lbs boneless skinless chicken thighs or breasts, cut into 1-inch cubes
1 tablespoon cornstarch
1/2 teaspoon black pepper
1/2 cup low-sodium soy sauce
1/4 cup hoisin sauce
1/4 cup rice vinegar
1/4 cup brown sugar, packed
2 tablespoons sesame oil
2 tablespoons sriracha or chili garlic sauce
1 tablespoon fresh ginger, grated
4 cloves garlic, minced
1/2 cup chicken broth
1 red bell pepper, cored and chopped into 1-inch pieces
1 green bell pepper, cored and chopped into 1-inch pieces
1 cup unsalted peanuts
2 green onions, sliced (for garnish)
1 tablespoon cornstarch mixed with 2 tablespoons cold water (for thickening)
Instructions
- Pat the chicken cubes dry with paper towels. In a medium bowl, toss the chicken with 1 tablespoon cornstarch and 1/2 teaspoon black pepper until evenly coated
- In a separate bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, sriracha or chili garlic sauce, grated ginger, minced garlic, and chicken broth
- Place the seasoned chicken into the slow cooker. Pour the prepared sauce evenly over the chicken and stir gently to coat
- Cover the slow cooker and cook on LOW for 3-4 hours or on HIGH for 2-3 hours until the chicken is tender and cooked through
- With about 30 minutes remaining in the cooking time, stir in the chopped bell peppers and add the cornstarch slurry to thicken the sauce
- Recover and continue cooking for another 15-30 minutes until the sauce thickens and the bell peppers are tender-crisp
- Stir in the unsalted peanuts and serve immediately over rice or noodles, garnished with sliced green onions
Notes
Adjust the spice level by modifying the amount of sriracha or chili garlic sauce.
For a nut-free version, skip the peanuts or use cashews or almonds instead.
- Prep Time: 20 mins
- Cook Time: 3-4 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 18 g
- Sodium: 980 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg
Homemade meals can sometimes seem overwhelming, especially after a long day. However, once you experience the convenience of slow cooking, you’ll wonder how you ever managed without it. For more tips on making the most of your slow cooker, check out this guide on Slow Cooker Benefits.
Crockpot Kung Pao Chicken is a fusion dish that combines traditional Chinese flavors with the convenience of slow cooking. This method ensures a tender, flavorful chicken infused with spices and sauces, making it a favorite for busy weeknight dinners. For more on Asian cuisine, you can explore this informative article.