Crockpot Kung Pao Chicken: 5 Reasons to Love This Dish

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Crockpot Kung Pao Chicken is an easy-to-make dish that brings the bold flavors of Chinese cuisine right to your dinner table. This flavorful meal combines tender chicken with fresh vegetables and a spicy sauce, making it perfect for busy weeknights. With minimal preparation, you can set your slow cooker and let it do the work while you enjoy your day. Whether you’re looking for a quick family dinner or meal prep option, this dish checks all the boxes!

Why You’ll Love This Crockpot Kung Pao Chicken

This slow cooker Kung Pao chicken offers numerous benefits that make it a go-to recipe. First, it’s incredibly easy to prepare, taking only about 15 minutes to gather your ingredients. Second, it’s a healthy Kung Pao chicken in a slow cooker, loaded with veggies like bell peppers and zucchini. Third, this dish is gluten-free if you use tamari instead of soy sauce. You can also enjoy the bold flavors without excessive calories, making it one of the best crockpot chicken recipes out there. Plus, leftovers are perfect for meal prep, ensuring you have delicious meals ready for the week!

Ingredients for Crockpot Kung Pao Chicken

Gather these items:

1.5 pounds boneless, skinless chicken breasts (cut into bite-sized pieces)
1 cup bell peppers (diced; any color)
1 cup zucchini (diced)
1/2 cup onion (diced)
1/2 cup peanuts (unsalted)
3 cloves garlic (minced)
1 tablespoon fresh ginger (minced)
1/4 cup soy sauce (or tamari for gluten-free)
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
1 tablespoon sesame oil
1 tablespoon cornstarch (optional, for thickening)
1–2 teaspoons red pepper flakes (adjust to taste)
Cooked rice (for serving)
Green onions (sliced, for garnish)

How to Make Crockpot Kung Pao Chicken Step-by-Step

Step 1: In a large bowl, mix together the chicken, bell peppers, zucchini, onion, garlic, ginger, soy sauce, rice vinegar, hoisin sauce, sesame oil, and red pepper flakes. Stir until well combined.
Step 2: Pour the chicken mixture into the crockpot.
Step 3: Cover and cook on low for 4–6 hours, or until the chicken is tender and cooked through.
Step 4: If you prefer a thicker sauce, mix the cornstarch with a little water to create a slurry and stir it into the crockpot during the last 30 minutes of cooking.
Step 5: Once cooked, stir in the peanuts and serve over cooked rice. Garnish with sliced green onions.

Pro Tips for the Perfect Crockpot Kung Pao Chicken

Keep these in mind:

Adjust the red pepper flakes according to your spice preference.
Serve with extra peanuts for added crunch.
Leftovers can be stored in the refrigerator for up to 3 days.
For added depth of flavor, let the dish marinate in the sauce for 30 minutes before cooking.

Best Ways to Serve Crockpot Kung Pao Chicken

Pair this dish with:

Steamed rice or quinoa for a nutritious base.
Fresh cucumber or avocado slices for a refreshing contrast.
Serve as a filling in lettuce wraps for a fun twist!

How to Store and Reheat Crockpot Kung Pao Chicken

For meal prep, store leftovers in airtight containers for up to three days. To reheat, simply microwave until heated through. You can also add a splash of water or broth to maintain moisture.

Frequently Asked Questions About Crockpot Kung Pao Chicken

What’s the secret to perfect Crockpot Kung Pao Chicken?

The secret lies in balancing the flavors! Ensure you use fresh ingredients, and if you prefer a spicier kick, add more red pepper flakes or hot sauce.

Can I make Crockpot Kung Pao Chicken ahead of time?

Absolutely! You can prepare the chicken and sauce ahead of time and store them in the fridge. Just toss everything in the crockpot when you’re ready to cook.

How do I avoid common mistakes with Crockpot Kung Pao Chicken?

One common mistake is overcooking the chicken. Always check for doneness after 4 hours on low to prevent it from becoming dry.

Variations of Crockpot Kung Pao Chicken You Can Try

Here are some fun twists:

Swap chicken for tofu for a vegetarian option.
Add broccoli or snap peas for more veggies.
Make it a one-pot Kung Pao chicken meal by serving with rice cooked in the same pot.
For a smoky flavor, add a teaspoon of smoked paprika.