Description
This Crockpot Kung Pao Chicken recipe offers a deliciously easy slow-cooked twist on the classic Sichuan stir-fry. Tender chicken breasts and crisp vegetables simmer in a flavorful blend of soy sauce, hoisin, ginger, and garlic, with a spicy kick from red pepper flakes. Finished with crunchy peanuts and fresh green onions, this comforting dish is perfect served over steamed rice for a satisfying weeknight meal.
Ingredients
Scale
Chicken and Vegetables
- 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)
Sauce and Seasoning
- 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)
For Serving and Garnish
- 1/2 cup peanuts (unsalted)
- Cooked rice (for serving)
- Green onions (sliced, for garnish)
Instructions
- Prepare the Ingredients: In a large bowl, combine the bite-sized chicken pieces, diced bell peppers, zucchini, onion, minced garlic, and fresh ginger. Add soy sauce, rice vinegar, hoisin sauce, sesame oil, and red pepper flakes. Stir thoroughly until all the ingredients are evenly coated with the sauce and seasonings.
- Cook in the Crockpot: Transfer the chicken and vegetable mixture into the crockpot. Cover the crockpot with its lid and set it to cook on low heat for 4 to 6 hours, allowing the chicken to become tender and fully cooked through while melding flavors.
- Thicken the Sauce (Optional): If you desire a thicker sauce, about 30 minutes before the cooking time ends, mix the cornstarch with a small amount of cold water to make a slurry. Stir this slurry gently into the crockpot to thicken the sauce as it finishes cooking.
- Serve: Once cooking is complete, stir in the unsalted peanuts for added texture and flavor. Serve the Kung Pao Chicken hot over cooked rice and garnish generously with sliced green onions for a fresh finish.
Notes
- You can adjust the amount of red pepper flakes based on your desired spice level.
- For a gluten-free version, use tamari instead of regular soy sauce.
- The cornstarch slurry is optional but recommended if you like a thicker sauce consistency.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Adding vegetables like bell peppers and zucchini increases the nutritional value and adds texture to the dish.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Chinese
Keywords: Crockpot Kung Pao Chicken, Slow Cooker Kung Pao, Chinese Chicken Recipe, Easy Crockpot Dinner, Gluten-Free Kung Pao Chicken
