Crock Pot Chicken Kung Pao

This Crock Pot Chicken Kung Pao is a bold and saucy recipe, which includes chicken thighs and dried red chili peppers. It’s a great low-effort dinner option, ready in about 4 hours and 25 minutes.

Crock Pot Chicken Kung Pao Ingredients

• 1 ½ pounds boneless, skinless chicken thighs or breasts (cut into 1-inch cubes)
• 2 Tablespoons vegetable oil
• 1/3 cup water
• 1/3 cup low sodium soy sauce
• 1/3 cup rice wine vinegar
• 1/4 cup brown sugar
• 2 Tablespoons hoisin sauce
• 4 cloves garlic (minced)
• 1 teaspoon grated ginger
• 6–10 dried red chili peppers (split and seeds removed)
• 2 Tablespoons cornstarch + 2 Tablespoons water
• 1 red bell pepper (chopped)
• 1 zucchini (cut into 1-inch pieces)
• 1 Tablespoon vegetable oil
• 1/3 cup peanuts
• Green onions (chopped, for garnish)
• Rice (for serving)

How To Make Crock Pot Chicken Kung Pao

1. Brown the chicken: Heat vegetable oil in a sauté pan over medium-high heat. Season chicken with salt and pepper. Cook until browned on all sides.
2. Add to slow cooker: Transfer browned chicken and dried red chili peppers to the crock pot.
3. Mix the sauce: In a bowl, whisk together water, soy sauce, rice vinegar, brown sugar, hoisin sauce, garlic, and ginger. Pour over the chicken in the slow cooker.
4. Cook the chicken: Cover and cook on LOW for 4 hours.
5. Thicken the sauce: In a small bowl, whisk together cornstarch and water until smooth. Stir into the crock pot and let cook for 5–10 minutes to thicken.
6. Cook the vegetables: While the sauce thickens, sauté red bell pepper and zucchini in 1 tablespoon oil until softened but still crisp.
7. Combine and serve: Stir cooked vegetables and peanuts into the crock pot. Garnish with green onions and serve over rice.

Recipe Tips

• Can I use chicken breasts instead of thighs? Yes, both work well. Thighs are more tender, while breasts are leaner.
• How spicy is this dish? It’s moderately spicy. Adjust by using fewer or milder dried chilies.
• How to keep vegetables crisp: Sauté and add them at the end instead of slow cooking.
• What can I use instead of peanuts? Cashews or sunflower seeds are great alternatives.
• Can I make it vegetarian? Use tofu and skip the browning step. Follow the same sauce and veggie steps.

What To Serve With Chicken Kung Pao

Pair this flavorful dish with easy sides:

• Steamed jasmine or white rice
• Fried rice
• Garlic green beans
• Egg rolls or potstickers
• Cucumber salad with sesame dressing

How To Store Chicken Kung Pao

Refrigerate: Store in an airtight container in the fridge for up to 4 days.

Freeze: Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently.

Chicken Kung Pao Nutrition Facts

• Calories: 305 kcal
• Carbohydrates: 19g
• Protein: 13g
• Fat: 19g
• Saturated Fat: 8g
• Cholesterol: 40mg
• Sodium: 605mg
• Potassium: 342mg
• Fiber: 1g
• Sugar: 12g
• Calcium: 35mg
• Iron: 1.5mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use fresh chili peppers instead of dried?
Yes, but dried peppers give a more authentic flavor and heat. Fresh ones will work in a pinch.

What kind of rice is best with Kung Pao chicken?
Jasmine or long grain white rice is traditional, but brown rice or quinoa also work well.

Can I add more vegetables?
Absolutely—try adding broccoli, snap peas, or mushrooms.

How do I make it gluten-free?
Use tamari instead of soy sauce and confirm your hoisin sauce is gluten-free.

Why thicken the sauce at the end?
It prevents over-thickening and gives the best texture right before serving.

Try More Recipes:

• Crock Pot Chicken General Tso
• Crock Pot Chicken Cashew
• Crock Pot Chicken Taquitos