This Crockpot Kung Pao Chicken recipe is a game-changer for busy weeknights, delivering authentic flavor with minimal effort. Get ready for tender chicken and a lip-smacking sauce, all cooked effortlessly in your slow cooker for a truly convenient meal.
Key Ingredients for Crockpot Kung Pao Chicken:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 tablespoons soy sauce (low-sodium preferred)
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1 tablespoon chili garlic sauce (or more, to taste)
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup chopped unsalted peanuts
- 1/4 cup diced red bell pepper
- 1/4 cup diced green bell pepper
- 2 green onions, thinly sliced (white and green parts separated)
- 1 teaspoon sriracha (optional, for extra heat)
How to Make Crockpot Kung Pao Chicken:
Get ready for a flavor explosion with minimal fuss! This Crockpot Kung Pao Chicken recipe transforms humble ingredients into a restaurant-quality masterpiece right in your slow cooker. Preparing it takes approximately 15 minutes of active time, and then your slow cooker does all the work, resulting in incredibly tender chicken bathed in a sweet, savory, and slightly spicy sauce. The magic lies in the slow cooking process which infuses every bite with deliciousness, making it a deeply satisfying meal.
Step-by-Step Instructions:
- Prepare the Chicken and Marinade: In a medium bowl, combine the soy sauce, rice vinegar, cornstarch, sesame oil, chili garlic sauce, grated ginger, and minced garlic. Whisk until well combined. Add the chicken thigh pieces to the bowl and toss to coat them evenly in the marinade. Ensure every piece of chicken is thoroughly covered.
- Combine Ingredients in the Slow Cooker: Pour the 1/2 cup of chicken broth into the bottom of your slow cooker. Add the marinated chicken and bell pepper pieces to the slow cooker. Stir to distribute them evenly. If you’re using sriracha for extra heat, add it now and stir it in.
- Slow Cook: Cover the slow cooker and cook on LOW for 3-4 hours, or on HIGH for 2-3 hours, until the chicken is cooked through and tender. The cooking time will vary slightly depending on your specific slow cooker model. You want the chicken to be easily shreddable and the sauce to have thickened.
- Add Aromatics and Peanuts: During the last 15-20 minutes of cooking, stir in the white parts of the sliced green onions and the chopped peanuts. This allows their flavors to meld without becoming overcooked.
- Thicken the Sauce (if needed): If the sauce isn’t as thick as you’d like, you can create a cornstarch slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water. Stir this mixture into the slow cooker and cook for an additional 10-15 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
- Serve: Once cooked, taste and adjust seasonings if necessary. Garnish with the reserved green parts of the green onions and serve hot over your favorite rice.
Why You’ll Love This Crockpot Kung Pao Chicken:
You’ll absolutely adore this Crockpot Kung Pao Chicken for so many reasons! The star of the show is the incredibly tender, fall-apart chicken that’s infused with that signature sweet, savory, and spicy Kung Pao flavor, a taste sensation that rivals any takeout, but at a fraction of the cost. Plus, the delightful crunch of peanuts and vibrant pops of bell peppers add a delightful textural contrast that elevates every bite, making it a truly special dish.
Imagine whipping up a gourmet meal with just minutes of prep – that’s the magic of this slow cooker recipe! It’s a fantastic alternative to other chicken dishes, offering a complex flavor profile without the usual fuss, proving that delicious can indeed be effortless. So, ditch the delivery menus and give this Crockpot Kung Pao Chicken a try this week; your taste buds (and your wallet) will thank you!
Storing and Reheating Tips:
To store leftover Crockpot Kung Pao Chicken, allow it to cool completely. Transfer the cooled chicken and sauce into an airtight container. Refrigerated, it will remain fresh for up to 3-4 days.
To reheat, gently warm the leftovers on the stovetop over medium-low heat, stirring occasionally, or microwave on a power level of 50% for 1-2 minutes at a time, stirring in between, until heated through. If freezing for future meals, place cooled leftovers in freezer-safe containers or bags, removing as much air as possible, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts:
This Crockpot Kung Pao Chicken is a testament to how simple ingredients and a slow cooker can create something truly spectacular. It’s the perfect solution for a flavorful and satisfying weeknight meal that the whole family will enjoy. Give it a go and experience the ease and deliciousness for yourself!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Crockpot Kung Pao Chicken
Ingredients
Equipment
Method
- In a medium bowl, combine the soy sauce, rice vinegar, cornstarch, sesame oil, chili garlic sauce, grated ginger, and minced garlic. Whisk until well combined. Add the chicken thigh pieces to the bowl and toss to coat them evenly in the marinade. Ensure every piece of chicken is thoroughly covered.3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon cornstarch, 1 tablespoon sesame oil, 1 tablespoon chili garlic sauce, 1 teaspoon grated fresh ginger, 2 cloves garlic, 1.5 lbs boneless, skinless chicken thighs
- Pour the 1/2 cup of chicken broth into the bottom of your slow cooker. Add the marinated chicken and bell pepper pieces to the slow cooker. Stir to distribute them evenly. If you’re using sriracha for extra heat, add it now and stir it in.1/2 cup chicken broth, 1.5 lbs boneless, skinless chicken thighs, 1/4 cup diced red bell pepper, 1/4 cup diced green bell pepper, 1 teaspoon sriracha
- Cover the slow cooker and cook on LOW for 3-4 hours, or on HIGH for 2-3 hours, until the chicken is cooked through and tender. The cooking time will vary slightly depending on your specific slow cooker model. You want the chicken to be easily shreddable and the sauce to have thickened.
- During the last 15-20 minutes of cooking, stir in the white parts of the sliced green onions and the chopped peanuts. This allows their flavors to meld without becoming overcooked.2 green onions, 1/4 cup chopped unsalted peanuts
- If the sauce isn’t as thick as you’d like, you can create a cornstarch slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water. Stir this mixture into the slow cooker and cook for an additional 10-15 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.1 tablespoon cornstarch
- Once cooked, taste and adjust seasonings if necessary. Garnish with the reserved green parts of the green onions and serve hot over your favorite rice.2 green onions