Crockpot Kung Pao Chicken – A Sweet & Spicy Slow Cooker Classic
Slow-cooked Kung Pao Chicken made easy in the crockpot. Sweet, savory, and mildly spicy with bell peppers and crunchy peanuts — perfect for takeout-style comfort at home.
- Prep Time: 10 minutes
- Cook Time: 4–5 hours (low)
- Total Time: 4 hours 15 minutes
- Yield: 4–6 servings 1x
Ingredients
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1.5–2 lbs boneless chicken breasts or thighs, cut into chunks
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1 red bell pepper, diced
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1 green bell pepper, diced
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½ cup low-sodium soy sauce
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¼ cup hoisin sauce
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3 tbsp rice vinegar
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2 tbsp brown sugar
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1 tbsp sesame oil
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3 garlic cloves, minced
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1 tsp grated ginger
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½ tsp crushed red pepper (optional)
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6–8 dried red chilies
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1 tbsp cornstarch + 2 tbsp water (slurry)
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½ cup roasted unsalted peanuts
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2 green onions, sliced
Instructions
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Place chicken in the slow cooker.
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In a bowl, mix soy sauce, hoisin, vinegar, sugar, sesame oil, garlic, ginger, and chili flakes. Pour over chicken.
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Add dried chilies. Cover and cook on low for 4–5 hours or high for 2–3 hours.
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In the last hour, stir in bell peppers.
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In the final 30 minutes, mix cornstarch with water and stir into the sauce to thicken.
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Just before serving, add peanuts and green onions. Stir gently and serve hot.
Notes
For more spice, crush the dried chilies. Add extra vegetables like broccoli or zucchini. Keeps well for 3–4 days in the fridge.