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Slow Cooker Kung Pao Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 3 reviews
  • Author: Claire
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Chinese

Description

This Slow Cooker Kung Pao Chicken is a flavorful and easy-to-make dish combining tender chicken, crunchy vegetables, and a savory, sweet, and tangy sauce with a kick of dried red chilies. Perfect for a hands-off dinner, this recipe allows you to brown the chicken quickly on the stovetop and then let the slow cooker do the rest of the work, resulting in a delicious, comforting meal.

Ingredients

Scale

Chicken

  • 2 pounds chicken cut into bite size pieces
  • ¼ cup cornstarch
  • 2 tablespoons oil

Vegetables & Peppers

  • 8 dried red chilies seeded and sliced
  • 1 red bell pepper cubed
  • 1 zucchini cubed

Sauce & Seasonings

  • ⅓ cup water
  • ⅓ cup lite soy sauce
  • ⅓ cup apple cider vinegar
  • ⅓ cup brown sugar
  • 2 tablespoons ketchup
  • 4 cloves garlic minced
  • ¼ teaspoon ground ginger
  • ⅓ cup peanuts

Instructions

  1. Prepare the Chicken: Toss the bite-sized chicken pieces with ¼ cup cornstarch until evenly coated.
  2. Brown the Chicken: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Quickly brown the chicken pieces with cornstarch, ensuring they develop some color but are not cooked through.
  3. Add Ingredients to Slow Cooker: Transfer the browned chicken to the slow cooker. Add in the cubed red bell pepper, cubed zucchini, and sliced dried red chilies.
  4. Mix the Sauce: In a mixing bowl, combine ⅓ cup water, ⅓ cup lite soy sauce, ⅓ cup apple cider vinegar, ⅓ cup brown sugar, 2 tablespoons ketchup, minced garlic, ground ginger, and peanuts. Stir well to combine all the flavors.
  5. Cook in Slow Cooker: Pour the sauce mixture evenly over the chicken and vegetables in the slow cooker. Cover and cook on low for 4 hours until the chicken is tender and the flavors meld together.

Notes

  • For more heat, keep some chili seeds or add fresh chili flakes to the sauce.
  • If you prefer a thicker sauce, you can mix 1 tablespoon cornstarch with 2 tablespoons water and stir into the slow cooker about 15 minutes before serving.
  • Serve the Kung Pao Chicken over steamed rice or noodles for a complete meal.
  • Peanuts add a nice crunch, but you can substitute with cashews if preferred.
  • Browning the chicken quickly before slow cooking helps develop deeper flavor and texture.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 12 g
  • Sodium: 750 mg
  • Fat: 14 g
  • Saturated Fat: 2.5 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 3 g
  • Protein: 30 g
  • Cholesterol: 85 mg

Find it online: https://butterybowl.com/slow-cooker-kung-pao-chicken-recipe/