This Crockpot Kung Pao Chicken combines savory, sweet, and spicy flavors, making it a convenient and crowd-pleasing dinner option.
Servings 4servings
Course Dinner
Cuisine Chinese
Ingredients
For the Chicken
2lbsChicken breastsa lean protein that soaks up all the tasty sauce flavors.
For the Veggies
1cupBell peppersadds a pop of color and sweetness to balance the dish.
1cupZucchiniprovides a tender texture that holds up well during cooking.
1mediumOnionenhances the overall depth of flavor as it caramelizes in the crockpot.
3clovesGarlicinfuses the dish with a fragrant, rich aroma.
1tbspFresh gingercontributes a warm, spicy note that intertwines beautifully with the other flavors.
For the Sauce
1/2cupSoy saucecreates the savory base of this Crockpot Kung Pao Chicken.
2tbspRice vinegaroffers a tangy brightness that elevates the sauce.
1/4cupHoisin sauceadds sweetness and complexity for a rounded taste.
2tbspSesame oilimparts a nutty aroma and enhances the overall flavor profile.
1tbspCornstarchcan be used to thicken the sauce for a heartier finish.
1/2tspRed pepper flakesbrings the heat, adjust to your liking.
For Serving
4cupsCooked ricethe perfect canvas for soaking up all that delicious sauce.
2tbspGreen onionsadds a fresh garnish that adds a delightful crunch and bright flavor on top.
Equipment
Crockpot
Method
How to Make Crockpot Kung Pao Chicken
In a large bowl, mix together the chicken, bell peppers, zucchini, onion, garlic, ginger, soy sauce, rice vinegar, hoisin sauce, sesame oil, and red pepper flakes until well combined.
Pour the flavorful chicken mixture into the crockpot, spreading it evenly.
Cover the crockpot and cook on low for 4–6 hours, until the chicken is tender.
If desired, mix cornstarch with a little water to form a slurry and stir into the crockpot during the last 30 minutes.
Once cooked, gently stir in the peanuts and serve over cooked rice, garnished with sliced green onions.