Hey there! If you’ve ever dreamed of waking up to the aroma of an amazing Asian-inspired dinner, Crockpot Kung Pao Chicken is your golden ticket. Perfect for busy weekday nights when you want bold flavor without the fuss, this dish brings the sizzle of takeout—minus the stress. Let’s dive in and make your life a little saucier!
Table of Contents
Why You’ll Love This Crockpot Kung Pao Chicken
- Set-and-forget simplicity: Toss everything in before work, and come home to a tempting, fully cooked meal.
- Flavor bang for your buck: Savory soy and hoisin sauce, a tangy punch from rice vinegar, with just enough heat from red pepper flakes.
- Kid-tested, family-approved: Sweet and spicy is a crowd-pleaser—and parents, it’s one more veggie moment!
Ingredients You’ll Need
- 1 ½ lbs chicken thighs, boneless & skinless
- ¼ cup soy sauce
- ¼ cup hoisin sauce
- 2 tbsp rice vinegar
- 1 tsp crushed red pepper flakes (adjust if you’re spicy-shy)
- ½ cup peanuts (roasted, unsalted)
- 2 bell peppers, sliced (use whichever colors speak to you!)
How to Make Crockpot Kung Pao Chicken
- Prep the chicken
Cut thighs into bite-sized pieces (roughly 1½-inch cubes). No need for perfection—your Crockpot will handle the rest. - Mix the sauce
In a medium bowl, whisk together soy sauce, hoisin sauce, rice vinegar, and crushed red pepper flakes until smooth. - Layer it up
Place chicken pieces at the bottom of your Crockpot. Pour sauce over top. Gently stir to coat. - Add peppers
Scatter sliced bell peppers over the saucy chicken. - Cook low and slow
Cover and cook on low for 4–5 hours, or high for 2–3 hours. You’ll know it’s ready when chicken is tender and sauce is thick. - Stir in peanuts
About 15 minutes before serving, stir in half the peanuts. Let it heat through—this keeps them crunchy! - Serve
Sprinkle remaining peanuts on top. Serve over jasmine or brown rice (or cauliflower rice for a lighter version).
Cook’s Tips
- Peanut panic? No nuts at home? Crushed cashews or even toasted sesame seeds work in a pinch.
- Want more veggies? Toss in broccoli florets during the last hour of cooking—just until fork-tender.
- Sauce too thin? Mix 2 tsp cornstarch with a little water, stir in near the end, and cook on high for 10–15 minutes until it thickens.
Personal Anecdote
One evening, my kids asked, “Can we have chicken?” I dumped everything into the Crockpot, answered emails, and by dinner time, they were diving in—bell peppers and all. Bonus: I barely had to lift a spatula!
FAQs About Crockpot Kung Pao Chicken
Can I use chicken breasts instead of thighs?
Yes, but chicken breasts cook faster and can dry out. Reduce cooking time by 30–60 minutes and check for tenderness often.
How spicy is it?
Right now, it’s middling on the heat scale. If your household fears fire, start with ½ tsp crushed red pepper flakes and adjust next time.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove—add a splash of water if the sauce thickened too much.
Your Delicious Finale
Nothing says love like coming home to a pot of savory, saucy Crockpot Kung Pao Chicken bubbling away and ready to serve. It’s the kind of meal that greets you like a warm hug after a long day—effortless, comforting, and full of bold, crave-worthy flavor. Whether you’re cooking for picky eaters, a hungry partner, or just treating yourself to something special (because yes, you deserve that), this dish delivers every single time.
It’s a game-changer for weeknight dinners, and honestly, once you try it, there’s no going back. This one-pot wonder makes your kitchen smell like you’ve been cooking all day—when really, your Crockpot did all the heavy lifting. And the best part? It leaves plenty of time for you to relax, unwind, and enjoy those precious post-dinner moments.
So go ahead, give it a whirl. I’d love to hear how it turns out, and how you make it your own. Got a twist or a fun add-in? Share it! Because here at Chicken Magic Recipes, we’re all about finding joy in the little things—like a bowl of homemade Kung Pao that hits all the right notes. Your Crockpot? It’s about to earn VIP status.
Discover More Crockpot & Asian-Inspired Chicken Dishes
If you loved this Crockpot Kung Pao Chicken, you’ll definitely want to explore more cozy slow-cooker and flavor-packed Asian-inspired meals that bring variety and excitement to your weekly menu. Here are some hand-picked favorites from Chicken Magic Recipes that pair beautifully with this dish’s delicious energy:
- For another creamy slow-cooked comfort food, try this Crockpot Creamy Garlic Parmesan Chicken. It’s rich, garlicky, and has “family favorite” written all over it.
- If you’re in the mood for bold flavors with a citrusy twist, you’ll love the Ground Orange Chicken—a quick stovetop alternative that’s just as punchy as takeout.
- Craving a crispy, tender classic? Our Melt-In-Your-Mouth Chicken Breast is simple, comforting, and perfect with steamed veggies or mashed potatoes.
- And for a pasta night with a zesty kick, don’t miss the Cowboy Butter Chicken Pasta—it’s creamy, spicy, and unapologetically indulgent.
These recipes are all about making dinnertime easy and enjoyable—because your evenings should be delicious and stress-free!
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Crockpot Kung Pao Chicken
- Total Time: 4 hours 10 minutes
- Yield: 4 servings 1x
Description
This Crockpot Kung Pao Chicken is a sweet, spicy, and savory takeout classic made easy in your slow cooker. Juicy chicken thighs, bell peppers, peanuts, and a bold sauce come together in a fuss-free recipe perfect for weeknight dinners or make-ahead meals. It’s family-friendly, flavor-packed, and guaranteed to become a repeat favorite!
Ingredients
1 ½ lbs boneless, skinless chicken thighs
¼ cup soy sauce
¼ cup hoisin sauce
2 tbsp rice vinegar
1 tsp crushed red pepper flakes (adjust to taste)
2 bell peppers, sliced (any color)
½ cup roasted, unsalted peanuts
Optional garnish: chopped green onions or sesame seeds
Instructions
Cut chicken thighs into bite-sized pieces.
In a medium bowl, whisk together soy sauce, hoisin sauce, rice vinegar, and red pepper flakes.
Place the chicken in the bottom of your Crockpot. Pour sauce over it and stir to coat.
Add sliced bell peppers on top of the chicken.
Cover and cook on low for 4–5 hours or high for 2–3 hours, until chicken is tender.
About 15 minutes before serving, stir in half the peanuts. Let warm through.
Serve over rice and sprinkle remaining peanuts on top. Garnish with chopped green onions if desired.
Notes
Want a thicker sauce? Stir in 2 tsp cornstarch mixed with 1 tbsp water near the end and cook on high for 10–15 minutes.
Cashews or sesame seeds can be substituted for peanuts.
For a veggie boost, add broccoli florets in the last hour of cooking.
Spice level is customizable—use less crushed red pepper for milder heat.
- Prep Time: 10 mins
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 10 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 125 mg