Description
This Crockpot Kung Pao Chicken is a flavorful and easy dish that combines tender chicken with fresh vegetables and a spicy sauce. Perfect for a hassle-free dinner.
Ingredients
Scale
- 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)
Instructions
- 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.
- Pour the chicken mixture into the crockpot.
- Cover and cook on low for 4–6 hours, or until the chicken is tender and cooked through.
- 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.
- Once cooked, stir in the peanuts and serve over cooked rice. Garnish with sliced green onions.
Notes
- 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.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Crockpot
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg