Description
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.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving (with rice)
- Calories: 360
- Sugar: 12g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
