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Crockpot Kung Pao Chicken Recipe

Crockpot Kung Pao Chicken Recipe
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★★★★★

4.8 from 17 reviews

This Crockpot Kung Pao Chicken recipe is a delicious and easy-to-make version of the classic Chinese dish. Tender chicken thighs are slow-cooked in a savory and slightly spicy sauce made with soy sauce, hoisin sauce, rice vinegar, and crushed red pepper flakes, complemented by colorful bell peppers and crunchy roasted peanuts. Perfect for a hands-off dinner, served over rice or noodles.

Ingredients

Scale

Chicken and Sauces

  • 1 ½ lbs boneless, skinless chicken thighs
  • ¼ cup soy sauce
  • ¼ cup hoisin sauce
  • 2 tbsp rice vinegar
  • 1 tsp crushed red pepper flakes (adjust to taste)

Vegetables and Nuts

  • 2 bell peppers, sliced (any color)
  • ½ cup roasted, unsalted peanuts

Optional Garnish

  • Chopped green onions
  • Sesame seeds

Instructions

  1. Prepare the Chicken: Trim any excess fat from the boneless, skinless chicken thighs and cut them into bite-sized pieces for even cooking and easier eating.
  2. Mix the Sauce: In a bowl, combine soy sauce, hoisin sauce, rice vinegar, and crushed red pepper flakes. Stir well to create a balanced, slightly spicy Kung Pao sauce.
  3. Assemble the Crockpot: Place the chopped chicken pieces into the crockpot. Pour the prepared sauce over the chicken, ensuring the meat is evenly coated.
  4. Add Vegetables and Peanuts: Layer the sliced bell peppers on top of the chicken and sauce, then sprinkle the roasted, unsalted peanuts over everything to add texture.
  5. Cook the Dish: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender and fully cooked through.
  6. Garnish and Serve: Before serving, give the Kung Pao Chicken a gentle stir, then garnish with chopped green onions and sesame seeds if desired. Serve hot over steamed rice or noodles for a complete meal.

Notes

  • Adjust the amount of crushed red pepper flakes to control heat level.
  • Use chicken thighs for juiciness; chicken breasts can be used but may be less tender.
  • Unsalted peanuts help control sodium levels; you can roast raw peanuts if preferred.
  • Adding vegetables like sliced bell peppers adds color and crunch but can be omitted or substituted with zucchini or snap peas.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.

Nutrition

Keywords: Kung Pao Chicken,Crockpot chicken,Slow cooker Kung Pao,Chinese chicken recipe,Easy crockpot dinner,Spicy chicken recipe

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