Description
Slow Cooker Kung Pao Chicken is perfect for weeknight dinners. Chicken is simmered in a spicy sauce and finished off with crisp sautéed red peppers and crunchy peanuts.
Ingredients
1 ½ pounds boneless, skinless chicken thighs or breasts cut into 1-inch cubes
2 Tablespoons vegetable oil
1/3 cup water
1/3 cup low sodium soy sauce
1/3 cup rice wine vinegar
1/4 cup brown sugar
2 Tablespoons hoisin sauce
4 cloves garlic, minced
1 teaspoon grated ginger
6–10 dried red chili peppers, split and seeds removed
2 Tablespoons cornstarch + 2 Tablespoons water
1 red bell pepper, chopped
1 zucchini cut into 1-inch pieces
1 Tablespoon vegetable oil
1/3 cup peanuts
Green onions, chopped, for garnish
Rice for serving
Instructions
1. Heat oil in a sauté pan over medium-high heat. Season chicken with salt and pepper and cook until browned on all sides. Place the browned chicken in the slow cooker with dried chili peppers.
2. Combine water, soy sauce, vinegar, brown sugar, hoisin sauce, garlic, and ginger. Pour over chicken and peppers in slow cooker. Cook on low for 4 hours.
3. Whisk cornstarch and water until smooth. Add to chicken at end of cooking and heat 5-10 minutes to thicken sauce.
4. Sauté red bell pepper and zucchini until softened but still crisp. Add vegetables and peanuts to slow cooker. Stir gently.
5. Garnish with green onions and serve over rice.
Notes
Adjust the number of chili peppers for desired heat.
Use chicken thighs for juicier results.
Prepare sauce and chicken ahead for convenience.
Sauté vegetables last for crisp texture.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 305
- Sugar: 12g
- Sodium: 605mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 40mg