Crockpot Kung Pao Chicken is a delicious and easy-to-make dish that brings the bold flavors of this classic Chinese takeout favorite right to your home. This slow-cooked version features tender chicken, crunchy vegetables, and a spicy, savory sauce, making it perfect for a weeknight dinner!
Ingredients
- 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)
- 1/2 cup peanuts (unsalted)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (minced)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch (optional, for thickening)
- 1-2 teaspoons red pepper flakes (adjust 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 for cooking on low.
Instructions
Step 1: Prepare the Ingredients
- Combine Ingredients: In a large bowl, mix together the chicken, bell peppers, zucchini, onion, garlic, ginger, soy sauce, rice vinegar, hoisin sauce, sesame oil, and red pepper flakes. Stir until well combined.
Step 2: Cook in the Crockpot
- Transfer to Crockpot: Pour the chicken mixture into the crockpot.
- Cook: Cover and cook on low for 4-6 hours, or until the chicken is tender and cooked through.
Step 3: Thicken the Sauce (Optional)
- Thicken: If you prefer a thicker sauce, mix the cornstarch with a little water to create a slurry and stir it into the crockpot during the last 30 minutes of cooking.
Step 4: Serve
- Garnish and Enjoy: Once cooked, stir in the peanuts and serve over cooked rice. Garnish with sliced green onions.
Nutritional Information
Here’s a quick overview of the nutritional content of Crockpot Kung Pao Chicken (per serving, based on 6 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Protein | 30g |
| Fat | 15g |
| Carbohydrates | 20g |
| Fiber | 2g |
| Sugar | 3g |
Tips for Customization
- Vegetable Variations: Feel free to add other vegetables like broccoli, carrots, or snap peas for extra nutrition.
- Protein Options: Substitute chicken with tofu or shrimp for a different protein option.
- Spice Level: Adjust the amount of red pepper flakes or add a splash of sriracha for more heat.
Conclusion
Crockpot Kung Pao Chicken is a flavorful and convenient dish that’s perfect for busy weeknights. With its tender chicken, vibrant vegetables, and delicious sauce, it’s sure to be a hit with the whole family!
Crockpot Kung Pao Chicken Recipe
Ingredients
- • 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)
- • 1/2 cup peanuts (unsalted)
- • 3 cloves garlic (minced)
- • 1 tablespoon fresh ginger (minced)
- • 1/4 cup soy sauce (or tamari for gluten-free)
- • 2 tablespoons rice vinegar
- • 2 tablespoons hoisin sauce
- • 1 tablespoon sesame oil
- • 1 tablespoon cornstarch (optional, for thickening)
- • 1–2 teaspoons red pepper flakes (adjust to taste)
- • Cooked rice (for serving)
- • Green onions (sliced, for garnish)
Instructions
- In a large bowl, mix together the chicken, bell peppers, zucchini, onion, garlic, ginger, soy sauce, rice vinegar, hoisin sauce, sesame oil, and red pepper flakes. Stir until well combined.
- Pour the chicken mixture into the crockpot.
- Cover and cook on low for 4–6 hours, or until the chicken is tender and cooked through.
- If you prefer a thicker sauce, mix the cornstarch with a little water to create a slurry and stir it into the crockpot during the last 30 minutes of cooking.
- Once cooked, stir in the peanuts and serve over cooked rice. Garnish with sliced green onions.
Step 1: Prepare the Ingredients
Step 2: Cook in the Crockpot
Step 3: Thicken the Sauce (Optional)
Step 4: Serve
