There’s something so satisfying about the harmony of spicy, sweet, and savory flavors in a Slow Cooker Kung Pao Chicken Recipe. This dish delivers that perfect balance with minimal effort, making it a favorite weeknight winner that fills your kitchen with an irresistible aroma.

The image shows a white bowl filled with a colorful dish. The bottom layer has yellow rice mixed with small green peas and edamame beans, creating a textured base. On top of the rice, there are pieces of dark brown fried chicken coated in sauce. Scattered among the chicken pieces are sliced green zucchini and red bell pepper strips. Whole peanuts and small green chopped scallions are sprinkled over the dish, adding contrast in color and crunch. The bowl sits on a white marbled surface with a white cloth partially visible in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Kung Pao Chicken Recipe
Top Tip
How to Serve Slow Cooker Kung Pao Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Kung Pao Chicken Recipe

Why You'll Love This Recipe

I’ve made plenty of Kung Pao variations, but cooking it low and slow in the crockpot really marries the flavors like nothing else. It’s a comforting dish that tastes restaurant-quality with hardly any hands-on time—and who doesn’t want that?

Effortless Flavor: The slow cooker lets spices, soy sauce, and vinegar mingle deeply, creating a rich, genuine taste without constant stirring.
Perfect Texture: Tossing the chicken with cornstarch before browning gives just enough crispness before it simmers tender in the sauce.
Customizable Veggies: Bell peppers and zucchini soak up all that sauce, but you can swap or add whatever you like for a personal touch.
Crunch & Heat: Peanuts and dried chilies bring in that essential crunch and heat that makes Kung Pao truly unforgettable.

The image shows a pot with several layers of food. The bottom layer is a dark brown sauce covering the base. On top of this are many golden-brown pieces of chicken spread evenly around the pot. Mixed with the chicken are slices of dark red dried chili peppers and bright green zucchini pieces, some sliced in half. There are also small red pieces of bell pepper adding color. Light brown peanuts are spread across the dish, creating texture and contrast. A wooden spoon rests in the middle, partially covered with sauce and food, suggesting the dish is being stirred. Small green onion slices are scattered over the top for garnish. The pot is black inside, and the scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Slow Cooker Kung Pao Chicken Recipe blends simple ingredients that you likely have on hand, but each one plays a starring role in getting those classic flavors just right. Here’s why every component is essential and how to pick the best versions.

Flat lay of two pounds of raw bite-sized chicken pieces, a small mound of fine white cornstarch, two tablespoons of golden cooking oil in a small white bowl, eight slender dried red chilies sliced lengthwise, one bright red bell pepper cut into cubes, one green zucchini cut into cubes, a small white bowl with clear water, a small white bowl filled with dark lite soy sauce, a small white bowl of amber apple cider vinegar, a small white bowl of light brown granulated sugar, a small white bowl with glossy red ketchup, four whole unpeeled garlic cloves, a small heap of ground pale yellow ginger powder, and a handful of raw unshelled peanuts—all arranged symmetrically with perfect balance and fresh natural colors, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken: I prefer skinless, boneless chicken breasts or thighs cut into bite-sized pieces for fast cooking and tender results.
Cornstarch: Coating the chicken helps seal in moisture and creates a subtle crispy outer layer before slow cooking.
Oil: Use a neutral oil like canola or vegetable oil for browning without overpowering flavor.
Dried Red Chilies: These pack heat and a smoky aroma. Remember to seed them to control the spice level.
Red Bell Pepper & Zucchini: Cubed veggies soak up the sauce and add color and freshness to every bite.
Water: Balances the sauce consistency so it’s not too thick or thin.
Lite Soy Sauce: Provides that salty umami backbone with less sodium—perfect for everyday cooking.
Apple Cider Vinegar: Adds tang that lingers, balancing the sweet and savory elements.
Brown Sugar: Sweetens and deepens the sauce's flavor without being cloying.
Ketchup: Surprising but true—ketchup adds a subtle tomato richness that rounds out the sauce beautifully.
Garlic & Ground Ginger: Essential aromatics that give the sauce its authentic punch.
Peanuts: For that signature crunch and nutty flavor—toast them lightly for extra oomph.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to mix things up depending on the season and what’s in my fridge—this recipe is forgiving and flexible, so feel free to make it truly your own.

Variation: I once swapped zucchini for snow peas and added some fresh pineapple chunks for a sweet-tart surprise—it was a hit with my family!
Spice Level: Adjust the dried chilies or toss in some chili flakes if you want more heat, or reduce them for a milder dish.
Protein Swap: If chicken isn’t your jam, try cubed firm tofu or shrimp—just watch cooking times.
Nut-Free: Simply omit peanuts and use toasted sesame seeds instead for crunch without allergens.

Step-by-Step: How I Make Slow Cooker Kung Pao Chicken Recipe

Step 1: Prep and Brown the Chicken

First things first, toss your bite-sized chicken pieces with cornstarch. This little coating step makes a big difference—it helps the chicken brown quickly and creates a nice texture once slow cooked. Heat up the oil in a skillet over medium-high heat and quickly brown the chicken just until it’s lightly golden. Don’t worry about cooking it through here; that final tenderness will happen in the slow cooker.

Step 2: Add the Veggies and Chilies to the Slow Cooker

Once your chicken looks tasty and golden, pop it into the slow cooker along with the cubed red bell pepper, zucchini, and sliced dried red chilies. The colors alone will make you excited—it’s such a welcoming sight!

Step 3: Mix the Sauce and Pour Over Everything

In a bowl, whisk together water, lite soy sauce, apple cider vinegar, brown sugar, ketchup, minced garlic, ground ginger, and peanuts. This sauce is where the magic happens—sweet, tangy, spicy, and nutty all at once. Pour this mix over your chicken and veggies in the slow cooker, making sure everything gets a lovely coating.

Step 4: Slow Cook and Serve

Cover the slow cooker and set it on low for 4 hours. The kitchen will fill with that unmistakable Kung Pao aroma, and the chicken will turn tender and flavorful while the sauce thickens up nicely. After cooking, give everything a gentle stir to make sure the sauce coats each piece perfectly before serving.

Top Tip

From cooking this Slow Cooker Kung Pao Chicken Recipe dozens of times, a few tricks have made all the difference in my results. These tips will help you nail it and impress your taste buds every time.

Don’t Skip the Browning: It only takes a few minutes but adds a layer of flavor and texture that slow cooking alone can’t achieve.
Seed the Chilies: Removing seeds tames the heat just enough for most palates while keeping that beautiful flavor of the dried peppers intact.
Toast Peanuts Lightly: I always toss them in a dry skillet for a couple of minutes to amplify their crunch and nuttiness before adding them.
Watch Cooking Time: Because chicken can dry out, don’t overcook it past 4 hours on low. Set your timer and check in—it should be tender and juicy.

How to Serve Slow Cooker Kung Pao Chicken Recipe

Garnishes

I love sprinkling some extra roasted peanuts on top, plus a handful of sliced green onions for freshness and color. A sprinkle of toasted sesame seeds is another favorite touch that adds subtle nuttiness and a nice contrast.

Side Dishes

This Slow Cooker Kung Pao Chicken goes beautifully over steamed jasmine rice or sticky rice to soak up the sauce. For something lighter, a simple cucumber salad or stir-fried greens like bok choy balance the richness perfectly.

Creative Ways to Present

For a fun twist, I’ve served this dish in mini lettuce cups for a hands-on dinner party. It’s a crowd-pleaser and doubles as a great appetizer or main. You can also jazz it up with a side of homemade crispy wonton strips for dipping into that saucy goodness.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making the second-day meal surprisingly delicious.

Freezing

This recipe freezes really well. Portion it into freezer-safe containers or bags, then thaw overnight in the fridge before reheating. Just know that veggies might soften a bit more after freezing but it won’t affect taste.

Reheating

Reheat on the stovetop gently over medium heat to keep the chicken tender and prevent the sauce from drying out. Add a splash of water or broth if needed to loosen the sauce. Microwave works too for convenience—just cover and stir halfway through.

Frequently Asked Questions:

Can I use frozen chicken for this Slow Cooker Kung Pao Chicken Recipe?

It's best to use fresh or fully thawed chicken for this recipe. Starting with frozen chicken can lead to uneven cooking and affect the texture, so thaw the chicken completely before browning and slow cooking.

How spicy is this Slow Cooker Kung Pao Chicken Recipe?

The dish has a mild to moderate heat level primarily from the dried red chilies. You can control the spiciness by adjusting how many chilies you add or by removing their seeds to tone down the heat without losing flavor.

Can I make this Slow Cooker Kung Pao Chicken Recipe gluten-free?

Absolutely! Use a gluten-free soy sauce or tamari in place of regular soy sauce to make this recipe gluten-free without sacrificing flavor.

What’s the best way to thicken the sauce if it’s too watery?

If your sauce seems too thin after slow cooking, you can stir in a slurry made from cornstarch and cold water, then cook on high in the slow cooker for 15-20 minutes to thicken it up.

Final Thoughts

This Slow Cooker Kung Pao Chicken Recipe quickly became a staple in my home because it’s both comforting and exciting—exactly the blend of bold flavors and easy prep I look for on busy days. Once you try it, I think you’ll love how effortlessly it brings a little spice and sweetness into your week. Give it a go—you might just find your new favorite slow cooker meal.