Dinner

Crockpot Kung Pao Chicken Recipe

Name: Crockpot Kung Pao Chicken Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Chinese
Ingredients: 1.5 pounds boneless, skinless chicken breasts (cut into bite-sized pieces); 1 cup bell peppers (diced; any color); 1 cup zucchini (diced); 1/2 cup onion (diced); 3 cloves garlic (minced); 1 tablespoon fresh ginger (minced); 1/4 cup soy sauce (or tamari for gluten-free); 2 tablespoons rice vinegar; 2 tablespoons hoisin sauce; 1 tablespoon sesame oil; 1–2 teaspoons red pepper flakes (adjust to taste); 1 tablespoon cornstarch (optional, for thickening); 1/2 cup peanuts (unsalted); Cooked rice (for serving); Green onions (sliced, for garnish)

ByLana Polati December 28, 2025December 28, 2025

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Introduction

This Crockpot Kung Pao Chicken recipe offers a deliciously easy way to prepare a classic Chinese favorite at home. With tender chicken, crunchy peanuts, and a flavorful sauce, it’s perfect for a hands-off weeknight dinner.

A white bowl filled with three layers: at the bottom, a soft bed of white rice; in the middle, bright chunks of cooked chicken mixed with green zucchini pieces and red bell pepper slices, all coated in a glossy brown sauce; on top, a garnish of light brown peanuts and chopped green onions scattered evenly. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 pounds boneless, skinless chicken breasts (cut into bite-sized pieces)
1 cup bell peppers (diced; any color)
1 cup zucchini (diced)
1/2 cup onion (diced)
1/2 cup peanuts (unsalted)
3 cloves garlic (minced)
1 tablespoon fresh ginger (minced)
1/4 cup soy sauce (or tamari for gluten-free)
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
1 tablespoon sesame oil
1 tablespoon cornstarch (optional, for thickening)
1–2 teaspoons red pepper flakes (adjust to taste)
Cooked rice (for serving)
Green onions (sliced, for garnish)

Instructions

Step 1: In a large bowl, combine the chicken, bell peppers, zucchini, onion, garlic, ginger, soy sauce, rice vinegar, hoisin sauce, sesame oil, and red pepper flakes. Stir well to mix all ingredients evenly.
Step 2: Pour the mixture into the crockpot. Cover and cook on low for 4 to 6 hours until the chicken is tender and fully cooked.
Step 3: For a thicker sauce, mix the cornstarch with a small amount of water to create a slurry. Stir it into the crockpot about 30 minutes before cooking ends.
Step 4: When cooking is complete, stir in the peanuts. Serve the chicken hot over cooked rice and garnish with sliced green onions.

Tips & Variations

Adjust the amount of red pepper flakes to control the spiciness to your preference.
Use tamari instead of soy sauce for a gluten-free option.
Add other vegetables like snap peas or carrots for extra crunch and color.
For extra flavor, toast the peanuts lightly before adding them to the dish.

Storage

Store leftover Kung Pao Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop, adding a splash of water if the sauce has thickened too much. This dish can also be frozen for up to 2 months; thaw overnight before reheating.

How to Serve

A white bowl filled with three layers: at the bottom, a base of fluffy white rice with a soft texture; the middle layer has chunky pieces of cooked chicken and diced green zucchini, stir-fried with red bell pepper pieces, all coated in a shiny, sticky brown sauce; the top layer is sprinkled with chopped green onions and a generous amount of whole and broken light brown peanuts, adding a crunchy texture. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and stay moist during slow cooking. Adjust the cooking time if needed to ensure they are fully cooked.

How spicy is this dish?

The heat level depends on the red pepper flakes used. Start with 1 teaspoon for mild heat and increase to 2 teaspoons or more if you prefer it spicier.