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–+ servings
image of a realistic top down mise en place shot showing chicken breasts soy sauce brown sugar garlic red bell pepper green bell pepper peanuts and green onions arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
katya bou

Crockpot Kung Pao Chicken

This easy slow cooker Kung Pao Chicken brings smoky, sweet, and spicy takeout flavors right to your kitchen with tender breast meat, colorful bell peppers, onions, and a savory sauce, all cooked effortlessly in one pot.
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Chinese
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

The Slow Cooker Base
  • 2 lbs boneless, skinless chicken breasts cut into 1-inch chunks
  • 1/2 cup soy sauce use tamari for gluten-free
  • 1/4 cup light or dark brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 4 cloves fresh garlic minced
  • 1 tbsp freshly grated ginger
  • 1-2 tsp chili paste or sriracha depending on desired heat
  • 1/4 cup chicken broth for slurry
  • 1 medium medium onion diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
The Finishing Touches
  • 2 tbsp cornstarch whisked with 2 tbsp cold water for slurry
  • 1/2 cup roasted peanuts or cashews unsalted or lightly salted
  • green onions sliced, for garnish
  • sesame seeds for garnish

Equipment

  • Slow Cooker
  • Mixing bowl

Method
 

Step-by-Step Instructions for Crockpot Kung Pao Chicken
  1. Cube your chicken breasts into roughly 1-inch pieces and toss them directly into your slow cooker insert.
  2. In a medium bowl, whisk together the soy sauce (or tamari), brown sugar, rice vinegar, sesame oil, chili paste, minced garlic, and grated ginger.
  3. Pour the sauce over the chicken in the slow cooker. Add the diced onion, red bell pepper, and green bell pepper. Stir lightly to coat everything. Cover and cook on LOW for 3 to 4 hours, or on HIGH for 2 to 3 hours, until chicken is cooked through and shreds easily but not mushy.
  4. Whisk together the cornstarch and cold chicken broth to create a slurry. Pour the slurry into the slow cooker, stir well, and replace the lid. Cook on HIGH for another 15 to 20 minutes, or until the sauce has thickened.
  5. Stir in the roasted peanuts or cashews. Serve immediately, garnished with sliced green onions and a sprinkle of sesame seeds.

Nutrition

Calories: 400kcalCarbohydrates: 32gProtein: 32gFat: 12g

Notes

For extra spice, add dried chili peppers sautéed in oil at the beginning. To make it healthier, reduce brown sugar or use cauliflower rice. Store in fridge for up to 4 days or freeze for 3 months. Reheat on stovetop with splash of water.
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