Crockpot Kung Pao Chicken

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.

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Prep Time 15

Cook Time 3 30

Total Time 3 45

Course: Dinner, Entree

Cuisine: Chinese

Ingredients Equipment Method Notes

Ingredients

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

Equipment

Slow Cooker
Medium Bowl

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

Notes

Allow leftovers to cool completely before storing in an airtight container. Refrigerated for up to 3-4 days. Reheat on stovetop or microwave. Freeze for up to 2-3 months.