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Plate of kung pao chicken with rice, featuring chicken, red peppers, cashews, and green onions.
Daniel

Slow Cooker Kung Pao Chicken

A flavorful, set-it-and-forget-it crockpot version of the classic Szechuan dish featuring tender chicken, crunchy peanuts, and a perfect balance of sweet, savory, and spicy flavors that develop beautifully during slow cooking.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Chinese
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 tbsp cornstarch
  • 1/4 tsp salt
  • 1/4 tsp black pepper
For the Sauce
  • 1/3 cup soy sauce low-sodium recommended
  • 1/3 cup chicken broth
  • 1/4 cup rice vinegar
  • 3 tbsp brown sugar packed
  • 2 tbsp hoisin sauce
  • 1 tbsp sesame oil
  • 4 cloves garlic minced
  • 1 tbsp ginger fresh, grated
  • 6-10 dried red chili peppers adjust according to heat preference
For the Finish
  • 2 tbsp cornstarch mixed with 2 tbsp water to form slurry
  • 1 large bell pepper red, cut into 1-inch chunks
  • 1 large bell pepper green, cut into 1-inch chunks
  • 1 cup unsalted dry roasted peanuts
  • 4 green onions sliced diagonally

Equipment

  • Slow Cooker/Crockpot
  • Mixing Bowl
  • Measuring Cups/Spoons
  • Whisk

Method
 

Prepare the Chicken
  1. In a large bowl, toss the chicken pieces with 1 tablespoon cornstarch, salt, and pepper until evenly coated.
Create the Sauce
  1. In a separate bowl, whisk together soy sauce, chicken broth, rice vinegar, brown sugar, hoisin sauce, sesame oil, minced garlic, and grated ginger until well combined.
Slow Cook
  1. Place the coated chicken in the bottom of the slow cooker.
  2. Add the dried chili peppers to the slow cooker, distributing them evenly.
  3. Pour the sauce mixture over the chicken and chilies.
  4. Cover and cook on LOW for 3-4 hours or on HIGH for 2-3 hours, until chicken is tender and cooked through.
Finish the Dish
  1. About 30 minutes before serving, whisk together the cornstarch and water to make a slurry. Stir this into the slow cooker to thicken the sauce.
  2. Add the bell peppers to the slow cooker, stir to combine, and continue cooking for 20-30 minutes until the peppers are tender-crisp.
  3. Just before serving, stir in the peanuts, reserving a few for garnish if desired.
  4. Serve the Kung Pao Chicken over steamed rice, garnished with sliced green onions and the reserved peanuts.

Notes

Adjust the number of dried chili peppers to your desired spice level. Serve with steamed white rice for an authentic meal.