Slow Cooker Kung Pao Chicken

Why You’ll Love This Recipe

Kung Pao Chicken is a fan-favorite Chinese takeout dish, and this slow cooker version makes it even easier to prepare at home. The chicken cooks low and slow, absorbing all the flavors from the sauce, creating a tender, juicy dish. The peanuts add a satisfying crunch, while the zucchini and bell pepper contribute fresh, vibrant colors and flavors. This recipe is perfect for busy nights when you want a hearty, flavorful meal without the need for much prep. Plus, it’s easily customizable depending on your spice preferences!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 ½ pounds boneless, skinless chicken thighs or breasts (cut into 1-inch cubes)
• 2 Tablespoons vegetable oil
• 1/3 cup water
• 1/3 cup low sodium soy sauce
• 1/3 cup rice wine vinegar
• ¼ cup brown sugar
• 2 Tablespoons hoisin sauce
• 4 cloves garlic (minced)
• 1 teaspoon grated ginger
• 6-10 dried red chili peppers (split and seeds removed)
• 2 Tablespoons cornstarch + 2 Tablespoons water
• 1 red bell pepper (chopped)
• 1 zucchini (cut into 1-inch pieces)
• 1 Tablespoon vegetable oil
• 1/3 cup peanuts
• Green onions (chopped, for garnish)
• Rice (for serving)

Directions

1. Prepare the Chicken and Sauce:
   • Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the chicken cubes and cook for 3-4 minutes until browned on all sides. Transfer the chicken to the slow cooker.
2. Make the Sauce:
   • In a bowl, combine the water, soy sauce, rice wine vinegar, brown sugar, hoisin sauce, garlic, ginger, and dried chili peppers. Stir well to combine.
3. Cook the Chicken:
   • Pour the sauce over the chicken in the slow cooker. Cover and cook on low for 4-6 hours, or until the chicken is cooked through and tender.
4. Thicken the Sauce:
   • About 30 minutes before serving, mix the cornstarch and water in a small bowl to create a slurry. Stir the slurry into the sauce in the slow cooker to thicken it. Continue to cook for the remaining 30 minutes.
5. Prepare the Vegetables:
   • While the chicken cooks, heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the red bell pepper and zucchini, cooking for 3-4 minutes until the vegetables are just tender. Set aside.
6. Finish the Dish:
   • Once the chicken is ready, stir in the cooked bell pepper, zucchini, and peanuts. Mix well to combine.
7. Serve:
   • Serve the Kung Pao Chicken over a bed of steamed rice. Garnish with chopped green onions and enjoy!

Servings and Timing

• Servings: 4-6
• Cooking time: 4-6 hours (low heat)

Variations

• Vegetarian Version: Substitute the chicken with tofu or tempeh for a plant-based version of this dish. Press the tofu before cooking to remove excess moisture and ensure a firmer texture.
• Spicier Version: If you like more heat, add extra chili peppers or a dash of sriracha sauce to the sauce mixture.
• Add More Veggies: Feel free to add other vegetables like carrots, snow peas, or mushrooms for extra texture and flavor.
• Low-Carb Version: Skip the rice and serve the Kung Pao Chicken with cauliflower rice or a simple salad to keep it low-carb.

Storage/Reheating

• Storage: Store leftover Kung Pao Chicken in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat in the microwave or on the stovetop. If the sauce has thickened too much in the fridge, add a splash of water or chicken broth to loosen it up.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but keep in mind that chicken breasts can be drier than thighs. Chicken thighs will give you a more tender, juicy result.

2. Can I make this dish spicier?

Yes! You can add more dried chili peppers, or stir in some sriracha or red pepper flakes to increase the spice level to your liking.

3. Can I use regular soy sauce instead of low-sodium soy sauce?

Yes, but if you use regular soy sauce, you may want to reduce the amount of additional salt in the dish, as regular soy sauce is saltier.

4. Can I make this Kung Pao Chicken without a slow cooker?

Yes, you can make it on the stovetop. Cook the chicken and sauce in a large skillet or wok over medium heat for about 15-20 minutes, or until the chicken is fully cooked. Add the vegetables and peanuts in the final few minutes to heat through.

5. How do I make the sauce thicker?

If the sauce isn’t thick enough after cooking, make a slurry by mixing cornstarch and water and stirring it into the sauce to thicken it. Let it cook for another 5-10 minutes to allow the sauce to thicken.

6. Can I use another type of nut instead of peanuts?

Yes, you can substitute peanuts with cashews or almonds for a different texture and flavor.

7. Can I freeze this dish?

Yes, you can freeze Kung Pao Chicken for up to 2-3 months. Let it cool completely before transferring it to an airtight container or freezer bag. Thaw it overnight in the fridge and reheat before serving.

8. Can I substitute the rice wine vinegar?

If you don’t have rice wine vinegar, you can substitute it with white wine vinegar or apple cider vinegar, but the flavor may change slightly.

9. Can I add more vegetables to this dish?

Absolutely! You can add other vegetables such as mushrooms, carrots, or snap peas to enhance the flavor and texture of the dish.

10. Can I make this recipe in advance?

Yes, this dish stores well and can be made in advance. Just reheat it before serving. The flavors often deepen after sitting for a day or two!

Conclusion

Slow Cooker Kung Pao Chicken is the perfect solution for a flavorful, easy, and satisfying meal. The chicken is tender and flavorful, the vegetables add freshness and crunch, and the peanuts give the dish the perfect finish. This recipe is sure to become a family favorite and is a great alternative to takeout. Enjoy the bold flavors of Kung Pao Chicken with minimal effort!

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