Crockpot Kung Pao Chicken
A slow-cooked version of Kung Pao Chicken featuring tender chicken thighs, a sweet-savory sauce, and crunchy peanuts, perfect for busy weeknights.
Ingredients
Main ingredients
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces Substitute breasts if preferred.
- 1 cup unsalted chicken broth Use low-sodium if watching salt.
- 1/4 cup soy sauce Use tamari for gluten-free.
- 1/4 cup hoisin sauce Swap for oyster sauce if preferred.
- 2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 cup roasted peanuts Use cashews for a different crunch.
- 1/2 cup diced bell peppers Mixed colors look nicest.
- 1/2 cup diced onion
- 1–2 tablespoons crushed red pepper flakes Adjusted to taste.
- as needed cauliflower rice (optional, not in nutrition) For serving.
Instructions
Preparation
- Trim and cut the chicken thighs into bite-sized pieces. Pat dry so they sear slightly if you choose to brown them first.
- In a medium bowl, whisk together the chicken broth, soy sauce, hoisin sauce, rice vinegar, and sesame oil until smooth.
Cooking
- Place the chicken in the Crockpot. Pour the sauce over the chicken, then add the minced garlic, minced ginger, diced bell peppers, diced onion, and crushed red pepper flakes.
- Cover and cook on LOW for 4–6 hours or on HIGH for 2–3 hours. The chicken should reach 165°F and be fork-tender.
- About 30 minutes before serving, stir in the roasted peanuts to warm them and retain some crunch.
Serving
- Serve the Kung Pao hot with steamed broccoli, or over cauliflower rice or lettuce wraps if you like (optional, not included in the nutrition). Spoon extra sauce from the Crockpot over each portion.
Notes
For extra veg, serve alongside steamed broccoli, bok choy, or snap peas tossed in a little soy and sesame oil. Cauliflower rice and lettuce wraps are optional and not counted in the nutrition.