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