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Crockpot Kung Pao Chicken

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A flavorful and easy-to-make Kung Pao Chicken dish cooked in a crockpot, combining tender chicken, vibrant vegetables, and a rich sauce that is perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, cubed Feel free to substitute chicken thighs for a richer flavor.
  • 1/2 cup peanuts You can swap peanuts for cashews if preferred.
  • 1 cup broccoli florets
  • 1 bell pepper chopped
  • 3 green onions, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1/4 cup soy sauce For a gluten-free option, you can substitute with gluten-free soy sauce or tamari.
  • 2 tablespoons rice vinegar
  • 2 tablespoons hoisin sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon red pepper flakes Adjust to taste.
  • Cooked rice, for serving

Method
 

Preparation
  1. Toss the cubed chicken, peanuts, bell pepper, broccoli, green onions, garlic, and ginger into the crockpot.
  2. In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sesame oil, and red pepper flakes to create the sauce.
  3. Pour this mixture over the chicken and veggies in the crockpot.
  4. Give everything a gentle stir to combine all the flavors, cover the pot, and let it cook on low for 4-6 hours or high for 2-3 hours until the chicken is fully cooked.
Serving
  1. Serve piping hot over a bed of warm rice.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 10gSaturated Fat: 2gSodium: 800mgFiber: 3gSugar: 5g

Notes

Store any leftover Kung Pao Chicken in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the dish for up to 3 months. Reheat until it reaches a temperature of 165°F for food safety.
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