Description
A flavorful and easy-to-make Slow Cooker Kung Pao Chicken recipe that combines tender chicken with a savory sauce, vibrant vegetables, and crunchy peanuts.
Ingredients
Scale
- 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 vinegar
- ¼ 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)
Instructions
- In a slow cooker, combine chicken, vegetable oil, water, soy sauce, rice vinegar, brown sugar, hoisin sauce, garlic, ginger, and chili peppers.
- Mix cornstarch with water and stir into the slow cooker.
- Add bell pepper and zucchini, stirring to combine.
- Cover and cook on low for 4-6 hours or high for 2-3 hours until chicken is tender.
- Serve over rice, garnished with peanuts and green onions.
Notes
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10 grams
- Sodium: 700 milligrams
- Fat: 18 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 2 grams
- Protein: 30 grams
- Cholesterol: 90 milligrams
Keywords: Slow Cooker Kung Pao Chicken, Kung Pao Chicken, Easy Chicken Recipe