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.
1 ½lb680g boneless, skinless chicken breasts, cut into bite-sized pieces
1cup120g red and green bell peppers, chopped
1cup120g zucchini, sliced
½cup70g unsalted peanuts
¾cup180ml low-sodium soy sauce
¼cup60ml hoisin sauce
2tbsp30ml rice vinegar
1tbsp15g chili paste (adjust for spice)
1tbsp8g cornstarch
3clovesgarlicminced
1-inch10g fresh ginger, minced
2green onionschopped (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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