Crockpot Kung Pao Chicken Recipe
Skip the greasy takeout and let your slow cooker do all the heavy lifting. This Crockpot Kung Pao Chicken delivers tender chicken, crunchy peanuts, and a spicy-sweet sauce with zero effort. No stir-frying, no mess—just dump, wait, and devour. The savory garlic-ginger sauce clings to every bite, with just enough heat to wake up your taste buds. Toss in some bell peppers, pretend you ate something healthy, and call it a day. Serve it over rice, sprinkle extra peanuts for dramatic effect, and watch it disappear. Who knew being a kitchen genius was this easy?
Crockpot Kung Pao Chicken Recipe
A bold, spicy, and savory slow-cooked chicken dish with peanuts, bell peppers, and a garlic-ginger sauce. Effortless, delicious, and better than takeout.
Ingredients
For the Chicken & Sauce:
- 1.5 lbs boneless skinless chicken thighs, cubed
- ½ cup low-sodium soy sauce
- ⅓ cup hoisin sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 3 cloves garlic minced
- 1 teaspoon grated ginger
- ½ teaspoon crushed red pepper flakes
- ½ cup chicken broth
For the Vegetables & Garnish:
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- ½ cup unsalted peanuts
- 2 tablespoons cornstarch + 2 tablespoons water
- 2 green onions sliced
- Steamed white rice for serving
Instructions
- Step 1: Prep the Ingredients
- Chop chicken into bite-sized pieces.
- Mince garlic, grate ginger, and chop the bell peppers.
- Step 2: Load the Crockpot
- Add chicken to the slow cooker.
- In a bowl, mix soy sauce, hoisin sauce, honey, vinegar, sesame oil, garlic, ginger, red pepper flakes, and broth.
- Pour the sauce over the chicken.
- Step 3: Let It Cook
- Cover and cook on LOW for 6 hours or HIGH for 3 hours.
- Toss in the bell peppers during the last 30 minutes of cooking.
- Step 4: Thicken the Sauce
- Mix cornstarch and water, then stir into the crockpot.
- Cook for another 10 minutes until the sauce thickens.
- Step 5: Serve & Enjoy
- Spoon the Kung Pao Chicken over rice.
- Top with peanuts and green onions.
- Enjoy the fact that you made a restaurant-quality meal with zero effort.
Notes
Nutritional Information (Per Serving)
- Calories: ~450
- Total Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
Vitamins & Minerals (Per Serving)
- Vitamin C: 35%
- Iron: 10%
- Vitamin B6: 12%
- Potassium: 18%
- Magnesium: 9%
Pro Tips for the Best Kung Pao Chicken
- Use chicken thighs for a juicier texture—they hold up better in the crockpot.
- Want more spice? Add extra red pepper flakes or a drizzle of sriracha.
- Prefer crunchier bell peppers? Toss them in 15 minutes before serving instead of 30.
- Got leftovers? This reheats beautifully, so double the batch and thank yourself later.
