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–+ servings
Crockpot Kung Pao Chicken

Savory Crockpot Kung Pao Chicken That Will Impress Your Family

Crockpot Kung Pao Chicken is an easy, family-friendly dinner filled with rich flavors and customizable ingredients.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Chicken Can be substituted with tofu or shrimp.
For the Crunch
  • 1/2 cup Peanuts Substitute with cashews or omit for a nut-free dish.
For the Vegetables
  • 1 cup Bell Pepper Any bell pepper or substitute with zucchini or carrots.
  • 1 cup Broccoli Can be swapped with snap peas or your favorite green vegetable.
  • 1 medium Onion Yellow, red, or sweet onions work well.
For the Flavor
  • 3 cloves Garlic Feel free to use pre-minced garlic.
  • 1 inch Ginger Fresh is best, but ground ginger can be used.
  • 1/4 cup Soy Sauce Opt for tamari for gluten-free.
  • 2 tbsp Hoisin Sauce Mix soy sauce with brown sugar if in a bind.
  • 2 tbsp Rice Vinegar Apple cider vinegar can substitute.
  • 1 tbsp Sesame Oil Can be omitted if not available.
  • 1 tsp Crushed Red Pepper Flakes Adjust according to your family's taste.
For Serving
  • 2 cups Cooked Rice Quinoa or cauliflower rice for a low-carb option.

Equipment

  • Crockpot

Method
 

Preparation
  1. Begin by prepping your ingredients for the Crockpot Kung Pao Chicken. Dice the chicken into bite-sized pieces and chop the bell pepper, onion, and broccoli into uniform pieces for even cooking. Mince the garlic and ginger, then gather all your vegetables along with the peanuts in a bowl, ready to toss into your slow cooker.
  2. In a separate mixing bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sesame oil, and crushed red pepper flakes until well combined. Aim for a smooth texture to ensure all flavors meld beautifully in your dish.
  3. Transfer the diced chicken and chopped vegetables into the crockpot. Pour the prepared sauce over everything, ensuring an even distribution to coat all ingredients thoroughly. Gently stir with a spatula to mix.
  4. Cover the crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours. Check for doneness by ensuring the chicken has reached an internal temperature of 165°F.
  5. After cooking, give the mixture a good stir to combine everything once again. Serve over warm, fluffy cooked rice.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 1000IUVitamin C: 75mgCalcium: 40mgIron: 2mg

Notes

For thicker sauce, mix 1 tsp of cornstarch with cold water and add it during the last 30 minutes of cooking. Leftovers can be stored in the fridge for up to 3-4 days.

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