Crockpot Kung Pao Chicken
A flavorful and easy slow-cooked kung pao chicken recipe, featuring tender chicken thighs, peanuts, bell peppers, and a tangy soy-hoisin sauce served over rice.
Ingredients
Main ingredients
- 1 lb chicken thighs, diced (boneless, skinless) Thighs stay juicier; breasts work but can dry.
- 1/2 cup peanuts (unsalted or roasted) Reserve a few for garnish if you want extra crunch.
- 1 bell pepper, chopped (red or green)
- 1 onion, chopped (yellow or white)
- 2 cloves garlic, minced
- 1 inch ginger, minced
Sauce ingredients
- 1/4 cup soy sauce Use low-sodium to control salt.
- 2 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 2 tbsp sugar Or 1–2 tbsp honey.
- 1 tbsp cornstarch Acts as thickener.
- 1 tsp chili paste Adjust to taste; sambal oelek or gochujang works.
- 1 cup chicken broth
For serving
- Cooked rice For serving.
Instructions
Preparation
- Place the diced chicken thighs, peanuts, chopped bell pepper, chopped onion, minced garlic, and minced ginger into the crockpot. Toss lightly to distribute.
- In a medium bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, sugar, cornstarch, chili paste, and chicken broth until smooth and lump-free.
- Pour the sauce evenly over the chicken and vegetables in the crockpot.
- Stir once to make sure everything is coated with sauce and arranged in a single layer as much as possible.
Cooking
- Cover and cook on low for 5–6 hours, or on high for 3–4 hours, until the chicken is cooked through and tender.
- Taste and adjust seasoning: add extra chili paste for heat, a splash of vinegar for brightness, or a pinch of sugar if you want it sweeter.
- Serve spooned over hot cooked rice and sprinkle a few reserved peanuts on top for crunch.
Notes
If the sauce seems thin at the end, remove the lid and cook on high for 15–20 minutes to reduce, or stir in a slurry of 1 tsp cornstarch + 1 tbsp water and let thicken for 5–10 minutes. Serve over jasmine or brown rice for an added fiber boost or a low-carb option with cauliflower rice.