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Crockpot Kung Pao Chicken

Crockpot Kung Pao Chicken

Crockpot Kung Pao Chicken melds tender chicken, vibrant veggies, and a spicy-sweet sauce in one pot, perfect for effortless weeknight dinners or lively gatherings with minimal cleanup. This simple recipe delivers easy slow cooker meals bursting with savory Asian flavors.
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 400 kcal

Ingredients
  

  • 1 ½ lb 680g boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup 120g red and green bell peppers, chopped
  • 1 cup 120g zucchini, sliced
  • ½ cup 70g unsalted peanuts
  • ¾ cup 180ml low-sodium soy sauce
  • ¼ cup 60ml hoisin sauce
  • 2 tbsp 30ml rice vinegar
  • 1 tbsp 15g chili paste (adjust for spice)
  • 1 tbsp 8g cornstarch
  • 3 cloves garlic minced
  • 1- inch 10g fresh ginger, minced
  • 2 green onions chopped (for garnish)
  • Substitution: Use tofu for chicken; cashews for peanuts; tamari for soy sauce.

Instructions
 

Prep Chicken

  • I cut 1 ½ lb chicken into bite-sized pieces and season with ¼ tsp salt and ¼ tsp pepper for these Crockpot Kung Pao Chicken dishes.

Make Sauce

  • I whisk ¾ cup soy sauce, ¼ cup hoisin sauce, 2 tbsp rice vinegar, 1 tbsp chili paste, and 1 tbsp cornstarch in a bowl until smooth for these savory Asian dishes.

Layer Ingredients

  • I place chicken in the crockpot, pour sauce over, then add 1 cup each bell peppers and zucchini, and ½ cup peanuts for these zesty chicken dinners.

Cook Low and Slow

  • I cover and cook on low for 4–6 hours or high for 2–3 hours until chicken is tender for this simple recipe.

Garnish and Serve

  • I sprinkle with 2 green onions and serve hot over rice for these easy slow cooker meals.

Notes

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Keyword Crockpot Kung Pao Chicken