I love this recipe because it transforms a takeout favorite into a simple homemade meal that practically cooks itself. The slow cooker does most of the work, giving me time to relax while the flavors develop beautifully. I also like that the spice level is totally adjustable — I can make it as mild or fiery as I like. Plus, it’s full of veggies, lean protein, and a satisfying crunch from the peanuts.
Ingredients
(Note: All ingredient amounts are listed 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 apple cider 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
I start by heating the vegetable oil in a sauté pan over medium-high heat.
I season the chicken with salt and pepper, then cook it until browned on all sides.
Once browned, I transfer the chicken to the slow cooker along with the dried chili peppers.
In a bowl, I combine water, soy sauce, apple cider vinegar, brown sugar, hoisin sauce, garlic, and ginger. I stir until everything is well mixed and pour it over the chicken and peppers.
I cover the slow cooker and let it cook on low for about 4 hours, until the chicken is tender and flavorful.
When it’s nearly done, I whisk together the cornstarch and water until smooth and stir this mixture into the chicken. I let it cook for another 5–10 minutes to thicken the sauce.
While the sauce thickens, I sauté the chopped red bell pepper and zucchini in 1 tablespoon of vegetable oil until softened but still crisp.
I add the cooked vegetables and peanuts to the slow cooker, stir everything gently to combine, and garnish with chopped green onions.
I serve it hot over rice for a complete meal.
Servings and Timing
This recipe makes about 6 servings. It takes around 15 minutes of prep time and 4 hours of slow cooking, for a total time of approximately 4 hours and 15 minutes.
Variations
I sometimes swap the chicken for shrimp or tofu for a different protein option. When I want extra heat, I leave more seeds in the dried chili peppers or add a dash of chili oil. For a lighter version, I use less sugar and replace the brown sugar with honey. I also like to add extra vegetables like broccoli, snap peas, or carrots to make it even heartier.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm the Kung Pao Chicken in a skillet over medium heat until heated through, adding a splash of water to loosen the sauce if needed. It also freezes well for up to 2 months — I just thaw it overnight in the fridge before reheating.
FAQs
Can I use chicken breasts instead of thighs?
Yes, I can use either. Thighs stay a bit juicier, but breasts work perfectly too.
How spicy is this dish?
It depends on how many dried chili peppers I use and whether I leave any seeds in. I can easily adjust the spice level to my liking.
Can I make this recipe without a slow cooker?
Yes, I can simmer everything on the stovetop over low heat for about 45 minutes until the chicken is tender and the sauce thickens.
What can I substitute for vinegar if I don’t have any?
I can use lemon juice or a light splash of lime juice for a similar tangy flavor.
Do I need to brown the chicken first?
I like to brown it because it adds flavor, but if I’m short on time, I can skip this step and add the chicken directly to the slow cooker.
Can I make it vegetarian?
Yes, I replace the chicken with tofu or tempeh and use vegetable broth instead of any chicken-based ingredients.
What type of rice goes best with Kung Pao Chicken?
I usually serve it with steamed jasmine rice, but brown rice or even cauliflower rice works great.
Can I add more vegetables?
Absolutely. Broccoli, snow peas, or bell peppers in different colors make great additions.
How do I thicken the sauce without cornstarch?
I can use arrowroot powder or reduce the sauce on the stovetop to achieve a similar texture.
Can I prepare this recipe ahead of time?
Yes, I often assemble everything (except the cornstarch and vegetables) the night before and refrigerate the slow cooker insert, then cook it the next day.
Conclusion
I love making this Slow Cooker Kung Pao Chicken because it delivers big, bold flavors with almost no effort. The tender chicken, spicy-sweet sauce, and crunchy peanuts come together perfectly for a comforting yet exciting meal. It’s an easy way to enjoy restaurant-quality Kung Pao Chicken right at home, and it never fails to impress on busy weeknights.
This Slow Cooker Kung Pao Chicken is a deliciously spicy, sweet, and savory dish made effortlessly in one pot. Tender chicken simmers in a flavorful sauce of soy, vinegar, and hoisin, then finishes with crisp bell peppers, zucchini, and crunchy peanuts for a satisfying texture and taste.
Ingredients
1½ pounds boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
2 tablespoons vegetable oil (plus 1 tablespoon for sautéing vegetables)
⅓ cup water
⅓ cup low-sodium soy sauce
⅓ cup apple cider 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 mixed with 2 tablespoons water
1 red bell pepper, chopped
1 zucchini, cut into 1-inch pieces
⅓ cup peanuts
Chopped green onions, for garnish
Cooked rice, for serving
Instructions
Heat 2 tablespoons vegetable oil in a sauté pan over medium-high heat. Season chicken with salt and pepper, then brown on all sides.
Transfer browned chicken and dried chili peppers to the slow cooker.
In a bowl, whisk together water, soy sauce, apple cider vinegar, brown sugar, hoisin sauce, garlic, and ginger. Pour mixture over the chicken.
Cover and cook on low for 4 hours, until chicken is tender and flavorful.
Whisk together cornstarch and water until smooth, then stir into the slow cooker. Cook another 5–10 minutes to thicken the sauce.
While the sauce thickens, sauté the red bell pepper and zucchini in 1 tablespoon of vegetable oil until just softened but still crisp.
Add the cooked vegetables and peanuts to the slow cooker and stir gently to combine.
Garnish with chopped green onions and serve hot over rice.
Notes
Adjust the spice level by adding more or fewer chili peppers or including some of the seeds.
For a vegetarian version, replace chicken with tofu or tempeh and use vegetable broth.
Thighs provide a juicier texture, but chicken breasts work well too.
To make ahead, assemble ingredients (except cornstarch and vegetables) the night before and refrigerate until ready to cook.
Store leftovers up to 4 days in the fridge or freeze for up to 2 months.
