Crockpot Kung Pao Chicken is a delicious and easy-to-make dish that brings the flavors of this classic Chinese stir-fry right to your slow cooker. With tender chicken, crunchy vegetables, and a spicy, savory sauce, this recipe is perfect for a busy weeknight dinner!

Ingredients

• 1.5 pounds boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
• 1/2 cup unsalted peanuts (or cashews)
• 1 bell pepper (diced, any color)
• 1 cup broccoli florets
• 1/2 cup onion (diced)
• 3 cloves garlic (minced)
• 1 tablespoon fresh ginger (minced)
• 1/4 cup soy sauce
• 1/4 cup chicken broth
• 2 tablespoons rice vinegar
• 2 tablespoons hoisin sauce
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch (mixed with 2 tablespoons water to create a slurry)
• 1-2 tablespoons sriracha (or to taste, for heat)
• Salt and pepper (to taste)
• Cooked rice (for serving)
• Green onions (sliced, for garnish)

Timing

Making Crockpot Kung Pao Chicken takes about 15 minutes for preparation and 4-6 hours on low heat in the crockpot.

Instructions

Step 1: Prepare the Ingredients

1. Combine Ingredients: In the crockpot, add the chicken pieces, bell pepper, broccoli florets, onion, minced garlic, and minced ginger.

Step 2: Make the Sauce

1. Mix Sauce: In a separate bowl, whisk together the soy sauce, chicken broth, rice vinegar, hoisin sauce, sesame oil, and sriracha. Pour this mixture over the chicken and vegetables in the crockpot.

Step 3: Cook

1. Cook in Crockpot: Cover the crockpot and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and tender.

Step 4: Thicken the Sauce

1. Add Cornstarch Slurry: About 30 minutes before serving, stir in the cornstarch slurry to thicken the sauce. Mix well and let it cook for an additional 30 minutes.

Step 5: Serve

1. Serve Over Rice: Once done, serve the Kung Pao Chicken over cooked rice. Garnish with chopped peanuts and sliced green onions.

Nutritional Information

Here’s a quick overview of the nutritional content of Crockpot Kung Pao Chicken (per serving, based on 4 servings):

Nutrient	Amount per Serving
Calories	350
Protein	30g
Fat	15g
Carbohydrates	25g
Fiber	2g
Sugar	4g

Tips for Customization

• Add More Veggies: Include additional vegetables like snap peas, carrots, or zucchini for extra nutrition and color.
• Adjust Heat: Modify the amount of sriracha based on your spice preference; you can also add red pepper flakes for more heat.
• Different Proteins: Substitute chicken with tofu or shrimp for a different protein option.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Conclusion

Crockpot Kung Pao Chicken is a flavorful and convenient dish that brings the taste of takeout right to your home. With its combination of tender chicken, crunchy vegetables, and a spicy sauce, this recipe is sure to become a go-to favorite for busy nights!