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Crockpot Kung Pao Chicken – Easy, Saucy, and Packed with Flavor

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Tender chicken slow-cooked in a sweet, savory, and spicy Kung Pao sauce with bell peppers and peanuts. An easy weeknight dinner with bold takeout flavors.

Ingredients

Scale

  • 2 lbs boneless skinless chicken thighs or breasts, cubed

  • ½ cup low sodium soy sauce

  • ¼ cup hoisin sauce

  • 2 tbsp rice vinegar

  • 2 tbsp brown sugar or honey

  • 2 cloves garlic, minced

  • 1 tbsp fresh ginger, grated

  • ½ to 1 tsp crushed red pepper flakes (to taste)

  • 2 bell peppers, sliced

  • ½ cup unsalted roasted peanuts

  • 1 tbsp cornstarch + 2 tbsp water

  • Optional: sesame oil, green onions, sesame seeds

Instructions

  • Add chicken to Crockpot.

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

  • Pour sauce over chicken and stir to coat.

  • Cook on low for 4–5 hours or high for 2.5–3 hours.

  • In the last hour, add bell peppers and peanuts.

  • In the final 15 minutes, stir in cornstarch slurry to thicken sauce.

  • Serve over rice or desired base. Garnish if desired.

Notes

Add dried chilies for heat. Swap chicken with tofu for a vegan version. Store leftovers up to 4 days refrigerated.

Find it online: https://feasttrove.com/crockpot-kung-pao-chicken-easy-saucy-and-packed-with-flavor/