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