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