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Crockpot Kung Pao Chicken – Easy, Saucy, and Better Than Takeout

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Tender chicken slow-cooked in a bold garlic-ginger soy glaze with sweet peppers, roasted peanuts, and a touch of heat. A set-it-and-forget-it take on classic Kung Pao Chicken.

Ingredients

Scale

  • 1.5 lbs boneless skinless chicken thighs (or breasts), cubed

  • 1 red bell pepper, chopped

  • 1 green bell pepper, chopped

  • 3 cloves garlic, minced

  • 1 tbsp fresh ginger, grated

  • ⅓ cup low-sodium soy sauce

  • 3 tbsp hoisin sauce

  • 2 tbsp rice vinegar

  • 2 tbsp brown sugar (or honey)

  • ½ tsp red pepper flakes (adjust to taste)

  • 1 tbsp cornstarch + 2 tbsp water (for slurry)

  • ½ cup roasted unsalted peanuts

  • 1 tsp sesame oil (optional)

  • 2 green onions, sliced

  • Cooked jasmine rice, for serving

Instructions

  • Place cubed chicken and chopped bell peppers into the crockpot.

  • In a bowl, whisk together soy sauce, hoisin, rice vinegar, brown sugar, garlic, ginger, and red pepper flakes.

  • Pour sauce over chicken and stir to coat evenly.

  • Cover and cook on LOW for 4–5 hours or HIGH for 2.5–3 hours.

  • In the last 30 minutes, mix cornstarch and water, then stir into the crockpot. Cook uncovered until sauce thickens.

  • Add peanuts and sesame oil. Stir and let sit for a few minutes.

  • Garnish with green onions and serve over rice.

Notes

For extra heat, add more red pepper flakes or hot sauce. To keep peanuts crunchy, add just before serving. Great for meal prep and freezer-friendly.

Find it online: https://feasttrove.com/crockpot-kung-pao-chicken-easy-saucy-and-better-than-takeout/