This Slow Cooked Kung Pao Chicken in Crock Pot features tender chicken with crunchy peanuts in a spicy, savory sauce. Perfect for a hassle-free meal, it’s an easy recipe that brings bold Chinese flavors with minimal effort.
Why You’ll Love This Recipe
This slow cooked kung pao chicken in crock pot is a delicious, hands-off meal that infuses tender chicken with a spicy, savory sauce and crunchy peanuts, delivering authentic Chinese takeout flavors with ease. Ideal for busy schedules or family dinners, it’s versatile—serve over rice or noodles—and perfect for meal prep. The slow cooker’s simplicity creates a flavorful, protein-packed dish with a satisfying kick, making it a go-to for an effortless dinner.
Recipe Tips and Tricks
- Cut Chicken Evenly: Uniform pieces ensure consistent cooking.
- Toast Peanuts: Enhances flavor and crunch; do this beforehand.
- Adjust Spice: Taste and tweak chili paste to your heat preference.
- Thicken the Sauce: Use a cornstarch slurry for a glossy finish.
- Low Heat Only: Cook on low to keep chicken tender.
- Add Veggies Late: Stir in bell peppers during the last hour.
- Don’t Overcook: Monitor to avoid mushy textures.
- Rest Before Serving: Let it sit for 10 minutes to meld flavors.
- Use Fresh Ginger: Boosts the sauce’s aroma over powdered.
- Stir Gently: Avoid breaking chicken or veggies when mixing.
Slow Cooked Kung Pao Chicken in Crock Pot
Tender kung pao chicken, spicy and easy in the crock pot.
Ingredients
- ⅓ cup low-sodium soy sauce
- ½ cup low-sodium chicken broth
- ½ cup roasted unsalted peanuts
- 1 tbsp cornstarch
- 1 tbsp grated ginger
- 1-2 tsp chili paste
- 2 lbs boneless, skinless chicken thighs
- 2 medium bell peppers, sliced
- 2 tbsp hoisin sauce
- 3 cloves garlic, minced
Instructions
- Prep the Chicken: Cut chicken thighs into bite-sized pieces and season with a pinch of black pepper.
- Sear the Chicken: Heat a skillet over medium-high heat, add a drizzle of oil, and sear chicken for 3-4 minutes until lightly browned. Transfer to the slow cooker.
- Mix the Sauce: In a bowl, whisk together soy sauce, chicken broth, hoisin sauce, minced garlic, grated ginger, and chili paste until smooth.
- Pour Over Chicken: Pour the sauce mixture over the chicken in the slow cooker, ensuring even coating.
- Cook on Low: Cover and cook on low for 6-8 hours, until chicken is tender.
- Prepare Cornstarch: Mix cornstarch with 1 tbsp water to create a slurry; set aside.
- Add Veggies and Peanuts: Stir in bell peppers and peanuts during the last hour of cooking.
- Thicken the Sauce: Stir in the cornstarch slurry, cover, and cook on high for 15 minutes until the sauce thickens.
- Rest and Stir: Turn off the slow cooker and let the dish rest for 10 minutes, stirring gently.
- Serve and Enjoy: Serve over rice or noodles, and savor this spicy, savory meal!
Notes
- Cut chicken evenly for uniform cooking; sear in batches if needed.
- Add bell peppers and peanuts late to retain crunch; avoid overcooking.
- Adjust chili paste or hoisin to balance heat and sweetness to your taste.
- Store leftovers promptly to maintain freshness.
- This recipe can be adapted for gluten-free or low-carb diets with appropriate swaps.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 276Total Fat 14gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 138mgSodium 724mgCarbohydrates 9gFiber 1gSugar 3gProtein 32g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken Thighs (2 lbs): Boneless, skinless, cut into bite-sized pieces.
- Peanuts (½ cup): Roasted, unsalted for nutty crunch.
- Soy Sauce (⅓ cup): Low-sodium prevents over-saltiness; tamari for gluten-free.
- Chicken Broth (½ cup): Low-sodium keeps flavors balanced.
- Hoisin Sauce (2 tbsp): Adds sweet-savory depth; check for low-sugar.
- Garlic (3 cloves): Minced for aromatic warmth.
- Ginger (1 tbsp, grated): Fresh grated ginger brings zesty warmth.
- Chili Paste (1-2 tsp): Adjust for heat; use sriracha or sambal.
- Cornstarch (1 tbsp): Thickens the sauce; dissolve in water before adding.
- Bell Peppers (2 medium): Sliced, any color for sweetness and crunch.
Variations and Substitutions
- Chicken Swap: Use chicken breasts or turkey; adjust cooking time.
- Nut Swap: Replace peanuts with cashews or almonds.
- Soy Sauce Alternatives: Substitute with coconut aminos for a soy-free version.
- Hoisin Swap: Use oyster sauce or skip for a lighter taste.
- Broth Swap: Use vegetable broth or water with extra seasoning.
- Spicy Kick: Add dried red chilies or extra chili paste.
- Veggie Options: Include snap peas or zucchini for variety.
- Gluten-Free: Ensure soy sauce, hoisin, and broth are certified gluten-free.
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days; reheat with broth.
- Freezer: Freeze in portioned containers for up to 3 months; thaw in fridge before reheating.
- Reheating: Warm on the stovetop or microwave, stirring to blend sauce.
Dish Gallery
Please share this Slow Cooked Kung Pao Chicken in Crock Pot with your friends and do a comment below about your feedback.
We will meet you on next article.
Until you can read, Simple Crock Pot Beef and Broccoli Recipe