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Crockpot Kung Pao Chicken Recipe

Emily Carter
A bold, spicy, and savory slow-cooked chicken dish with peanuts, bell peppers, and a garlic-ginger sauce. Effortless, delicious, and better than takeout.
Print Recipe
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 4 servings
Calories 450 kcal

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.
This Crockpot Kung Pao Chicken is spicy, savory, ridiculously easy, and 100% better than delivery. Your slow cooker just did all the work—take a bow.