Skip the takeout and make this spicy-sweet Crockpot Kung Pao Chicken right at home. With tender chunks of chicken, crunchy peanuts, and a bold garlic-ginger sauce, this recipe brings all the classic flavor of the Chinese favorite—without the wok or the fuss.
Using a slow cooker makes this a perfect weeknight dinner. It’s rich, savory, and has just the right amount of heat, plus plenty of texture from bell peppers and roasted peanuts. Serve it over rice or noodles for an easy family-friendly meal that tastes like it came from your favorite Chinese restaurant.
Ingredients:
For the Chicken:
- 1.5 to 2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 zucchini or carrot (optional), sliced
- ½ cup unsalted roasted peanuts
- 2 tablespoons cornstarch (for slurry)
- 2 tablespoons cold water (for slurry)
For the Sauce:
- ½ cup low-sodium soy sauce
- ¼ cup hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons brown sugar
- 1 tablespoon sriracha or chili garlic sauce (adjust to heat level)
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger)
Preparation:
Step 1: Prep Chicken and Veggies
- Cut the chicken into bite-sized pieces. Chop the bell peppers and any other veggies you want to include (like zucchini or carrots).
Step 2: Make the Sauce
- In a medium bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, brown sugar, sriracha, garlic, and ginger until combined.
Step 3: Add Ingredients to Crockpot
- Place the chicken, chopped bell peppers, and zucchini (if using) into the slow cooker. Pour the sauce over the top and stir to coat everything evenly.
Step 4: Slow Cook
- Cover and cook on LOW for 4–5 hours or HIGH for 2.5–3 hours, until the chicken is fully cooked and tender.
Step 5: Thicken the Sauce
- In a small bowl, mix cornstarch with cold water to form a slurry. Stir the slurry into the crockpot during the last 20–30 minutes of cooking. Cover and cook until the sauce thickens.
Step 6: Add Peanuts
- Stir in the roasted peanuts just before serving to keep them crunchy.
Variation:
- Vegetarian: Use tofu or chickpeas instead of chicken.
- Add pineapple: Stir in pineapple chunks at the end for a sweet twist.
- Lower sodium: Use low-sodium soy sauce and skip hoisin for a lighter version.
- Swap the nuts: Use cashews or almonds instead of peanuts.
COOKING Note:
Kung Pao sauce is traditionally bold and spicy. Adjust the sriracha to your taste. Don’t add the peanuts too early—they’ll lose their crunch. For even thicker sauce, you can remove the lid for the last 15 minutes of cooking.
Serving Suggestions:
- Steamed white rice: The classic base to soak up the sauce.
- Brown rice or quinoa: For a healthier alternative.
- Lo mein noodles: Toss the chicken and sauce with cooked noodles.
- Lettuce wraps: Serve in romaine leaves for a low-carb option.
Tips:
- Cut chicken evenly so it cooks at the same rate.
- For best flavor, don’t skip the fresh ginger and garlic.
- Store leftovers in the sauce to keep the meat moist.
- Serve with extra sriracha on the side for heat-lovers.
⏱️ Time Overview:
- Prep Time: 15 minutes
- Cooking Time: 4–5 hours on LOW or 2.5–3 hours on HIGH
- Total Time: ~4.5 hours
🍽️ Nutritional Information (per serving, based on 6 servings):
- Calories: ~390
- Protein: ~35g
- Carbohydrates: ~18g
- Fat: ~18g
- Sodium: ~880mg
- Fiber: ~2g
- Sugar: ~8g
Exact values may vary depending on ingredient choices.
❓FAQs
Can I use frozen chicken?
- Thaw chicken completely before using in the crockpot for even, safe cooking.
Is it very spicy?
- Kung Pao is traditionally a bit spicy. Adjust sriracha to your heat preference or skip for a milder version.
Can I cook this ahead?
- Yes! You can prep the sauce and chicken in a container, then refrigerate overnight and start cooking the next day.
Can I freeze Crockpot Kung Pao Chicken?
- Yes! Let it cool, then freeze in airtight containers for up to 2 months. Thaw and reheat on the stove or in the microwave.
What vegetables can I add?
- Besides bell peppers, try snap peas, carrots, mushrooms, or baby corn.
Conclusion:
Crockpot Kung Pao Chicken delivers bold, spicy-sweet takeout flavor with the ease and comfort of a slow cooker meal. This recipe brings together tender chicken, crisp bell peppers, roasted peanuts, and a sticky, flavorful sauce that’s perfect over rice or noodles.
It’s a great way to enjoy Asian-inspired flavors at home without standing over the stove. Just toss everything in your slow cooker and come back to a hot, delicious dinner that beats takeout every time