Crockpot Kung Pao Chicken Recipe brings tender bites of chicken coated in a savory-sweet, garlicky chile sauce with crunchy peanuts and bursts of bell pepper. It suits spice lovers and busy weeknights, and it takes about 3 hours on high or 6 hours on low from start to finish. I first tossed this together during a soccer practice shuffle and cheered when the slow cooker did the heavy lifting.
Why You Should Try This Crockpot Kung Pao Chicken Recipe
This Crockpot Kung Pao Chicken Recipe packs bold flavor with minimal effort, and the slow cooker keeps the chicken juicy while the sauce turns glossy and sticky. You get takeout vibes, simple prep, and easy cleanup.
Tastes like your favorite takeout spot made a house call, with tender chicken, balanced heat, and crunchy peanuts ★★★★★
Ingredients You’ll Need
- Chicken: 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces (thighs stay juicy; use chicken breast if you prefer leaner)
- Bell peppers: 2 medium, any color, chopped into 1-inch pieces
- Dried red chilies: 6 to 10 pods, left whole for moderate heat or broken for extra kick (use red pepper flakes if you cannot find the pods)
- Green onions: 4, sliced, whites for cooking and greens for garnish
- Roasted peanuts: 3/4 cup, unsalted or lightly salted
- Garlic: 4 cloves, minced
- Fresh ginger: 1 tablespoon, minced
- Low sodium soy sauce: 1/2 cup (use tamari or coconut aminos for gluten-free)
- Chicken broth: 1/2 cup, low sodium
- Rice vinegar: 2 tablespoons (unseasoned)
- Hoisin sauce: 3 tablespoons (Lee Kum Kee gives a balanced flavor)
- Brown sugar: 2 tablespoons, packed (or honey for a glossier finish)
- Toasted sesame oil: 1 teaspoon
- Cornstarch: 2 tablespoons, plus 2 tablespoons water for slurry
- Optional heat and tingle: 1/2 teaspoon crushed Sichuan peppercorns
- Optional veggie boost: 1 small zucchini, chopped
- Pantry shortcut: use 3/4 to 1 cup bottled Kung Pao sauce in place of soy, hoisin, vinegar, sugar, and part of the broth, then season to taste
Equipment:
- 4 to 6 quart slow cooker
- Small skillet for toasting peanuts
- Mixing bowl and whisk
- Cutting board and sharp knife
- Measuring cups and spoons
- Tongs or a slotted spoon
- Instant-read thermometer
How to Make Crockpot Kung Pao Chicken Recipe
Mix the sauce
- Whisk soy sauce, broth, rice vinegar, hoisin, brown sugar, sesame oil, garlic, ginger, and Sichuan peppercorns if using. Taste and adjust sweetness, salt, and heat.
Load the slow cooker
- Add chicken pieces and dried red chilies to the slow cooker. Pour the sauce over the chicken and toss to coat.
Cook
- Cover and cook on high for 2.5 to 3 hours or on low for 5 to 6 hours, until the chicken reaches 165 degrees Fahrenheit and feels tender.
Add veggies
- Stir in bell peppers, green onion whites, and zucchini if using during the last 30 minutes. This timing keeps the veggies crisp-tender.
Thicken the sauce
- Stir cornstarch with cold water to make a slurry. Push the chicken to the sides, whisk the slurry into the bubbling sauce, and cook on high for 10 to 15 minutes until the sauce looks glossy and thick enough to coat a spoon.
Toast peanuts and finish
- Toast peanuts in a dry skillet over medium heat for 2 to 3 minutes until fragrant. Stir them into the slow cooker right before serving, then top with green onion greens.
Tips & Tricks
- Cut chicken into even pieces so it cooks at the same rate.
- Use low sodium soy sauce so the sauce does not taste too salty after reducing.
- Add peppers late to keep color and snap.
- Keep dried chilies whole for milder heat and pull them out before serving.
- Want extra firepower? Add 1 to 2 teaspoons chili garlic sauce or sambal to the original mix.
- Swap peanuts with roasted cashews if you crave a softer crunch.
- Thicken on the stovetop if you prefer: move the sauce to a saucepan, whisk in slurry, and simmer 3 to 5 minutes, then pour back.
- Double the sauce if you serve over noodles and want extra to toss.
- Stir in a splash of rice vinegar at the end to brighten the flavor if it tastes flat.
- Garnish with cilantro or sesame seeds for color.
What to Serve with Crockpot Kung Pao Chicken Recipe
Spoon this slow cooker Kung Pao chicken over steamed jasmine rice, brown rice, or cauliflower rice if you want a lighter bowl. Toss with lo mein noodles or rice noodles for a slurpable dinner. Add a side of steamed broccoli or garlicky bok choy to round out the plate. I like chili crisp at the table so heat seekers can punch up their bowls.
Make-Ahead and Storage
- Make-ahead: Stir the sauce up to 4 days in advance and refrigerate it, then pour it over the chicken when you start the slow cooker. You can also chop veggies 2 days ahead and store them in airtight containers.
- Fridge: Cool leftovers, then store them in an airtight container for up to 4 days.
- Freezer: Portion into freezer bags or containers and freeze for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm gently in a skillet over medium heat with a splash of water until hot, or microwave in short bursts, stirring between rounds. Add fresh green onions and a few new peanuts at the end to revive texture.
Nutrition Information
Approximate per serving, based on 6 servings: 380 calories, 29 g protein, 17 g fat, 24 g carbs, 3 g fiber, 11 g total sugars, 930 mg sodium. Numbers will vary with brands and swaps.
Crockpot Kung Pao Chicken Recipe
Crockpot Kung Pao Chicken brings tender bites of chicken coated in a savory-sweet, garlicky chile sauce with crunchy peanuts and bell pepper, perfect for spice lovers and busy weeknights.
Ingredients
Instructions
- In a mixing bowl, whisk together the soy sauce, chicken broth, rice vinegar, hoisin sauce, brown sugar, toasted sesame oil, garlic, ginger, and Sichuan peppercorns if using. Taste and adjust sweetness, salt, and heat as desired.
- Place the chicken pieces and dried red chilies into the slow cooker. Pour the prepared sauce over the chicken and toss gently to coat all pieces.
- Cover and cook on high for 2.5 to 3 hours or on low for 5 to 6 hours, until the chicken reaches 165°F and is tender.
- During the last 30 minutes of cooking, stir in the bell peppers, the white parts of the green onions, and the zucchini if using. Re-cover and cook until the vegetables are crisp-tender.
- In a small bowl, stir the cornstarch with the water to create a slurry. Push the chicken to the sides of the slow cooker, whisk the slurry into the bubbling sauce, and cook on high for 10 to 15 minutes, or until the sauce is glossy and thick enough to coat a spoon.
- Toast the peanuts in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently, until fragrant and lightly golden.
- Stir the toasted peanuts into the slow cooker just before serving, then sprinkle with the green parts of the green onions. Serve hot over rice or noodles.
Notes
Nutrition Information
Approximate per serving, based on 6 servings: 380 calories, 29 g protein, 17 g fat, 24 g carbs, 3 g fiber, 11 g total sugars, 930 mg sodium. Numbers will vary with brands and swaps.
Approximate per serving, based on 6 servings: 380 calories, 29 g protein, 17 g fat, 24 g carbs, 3 g fiber, 11 g total sugars, 930 mg sodium. Numbers will vary with brands and swaps.