Crockpot Kung Pao Chicken
Crockpot Kung Pao Chicken is a flavorful, easy-to-make dish that combines tender chicken with colorful vegetables and a spicy sauce. Perfect for busy weeknights or casual gatherings, this recipe requires minimal effort while delivering maximum taste. Let your slow cooker work its magic, filling your home with tantalizing aromas. Serve it over rice or noodles for a complete meal that will impress family and friends alike!
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Total Time: 29 minute
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Slow Cooking
- Cuisine: Asian
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 2 bell peppers, diced (mixed colors)
- 4 green onions, sliced
- 1 cup roasted peanuts
- ½ cup low-sodium soy sauce
- ¼ cup rice vinegar
- 3 tbsp brown sugar
- 2 tbsp cornstarch
- 2 tbsp chili paste (adjust to taste)
Instructions
- Chop chicken into bite-sized pieces and dice the bell peppers.
- In a bowl, whisk together soy sauce, rice vinegar, brown sugar, chili paste, and cornstarch until smooth.
- Place chicken in the bottom of the crockpot, pour sauce over it, and add bell peppers and garlic.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until tender.
- Stir in peanuts and green onions about 30 minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 352
- Sugar: 9g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 80mg
Keywords: For extra crunch, toast peanuts lightly before adding them. Swap chicken for tofu or shrimp for a different spin. Add more vegetables like broccoli or snap peas to enhance flavor and nutrition.