If you’ve ever wished for a Kung Pao chicken that’s bursting with authentic flavors but requires minimal hands-on time, then this Crockpot Kung Pao Chicken Recipe is going to be your new best friend in the kitchen. Combining tender chicken, spicy, sweet, and tangy sauce, plus a satisfying crunch from peanuts, cooking it low and slow in the crockpot transforms this classic takeout favorite into an easy, comforting homemade meal that feels like a warm hug on a plate.
Ingredients You’ll Need
Gathering the right ingredients is a cinch for this recipe, and each one plays a key role in building layers of flavor, texture, and color that truly make this dish sing.
- 1.5 pounds boneless, skinless chicken breasts: Cut into bite-sized pieces for quick, even cooking.
- 1/2 cup soy sauce: Adds a salty and savory base that deeply seasons the chicken.
- 1/4 cup rice vinegar: Gives a bright tanginess to balance the sweetness.
- 1/4 cup brown sugar: Brings subtle sweetness that complements the heat and vinegar.
- 2 tablespoons hoisin sauce: Provides a rich, slightly smoky depth of flavor.
- 1 tablespoon sesame oil: Infuses the dish with warm, nutty aroma and richness.
- 3 cloves garlic (minced): Offers an irresistible, fragrant kick.
- 1-inch piece ginger (grated): Adds fresh warmth and a hint of spice.
- 1/2 cup unsalted roasted peanuts: Gives a satisfying crunch and nutty contrast.
- 1 bell pepper (diced): Brings vibrant color and a mild sweetness.
- 1 small onion (chopped): Adds natural sweetness and subtle texture.
- 1-2 tablespoons chili paste or sauce: Tailor the heat level to your liking with this essential spice boost.
- Green onions (sliced): Fresh garnishes that brighten the entire dish.
How to Make Crockpot Kung Pao Chicken Recipe
Step 1: Whisk Together the Sauce
Start by combining the soy sauce, rice vinegar, brown sugar, hoisin sauce, sesame oil, minced garlic, grated ginger, and chili paste in a bowl. Whisk until everything blends into a harmonious sauce that’s both flavorful and inviting. This sauce is the soul of your Crockpot Kung Pao Chicken Recipe, so make sure it’s well mixed!
Step 2: Prepare the Chicken
Cut the chicken breasts into bite-sized pieces to ensure every chunk is tender and perfectly coated during cooking. Place these pieces directly in your crockpot, ready to soak up all those mouthwatering flavors.
Step 3: Pour and Coat
Pour your prepared sauce evenly over the chicken. Give it a gentle stir to ensure every piece gets that lovely, saucy embrace. This step guarantees that when the chicken cooks, it becomes infused with the classic, bold tastes of a Kung Pao dish.
Step 4: Add Veggies
Toss in the diced bell pepper and chopped onion next. These not only brighten your crockpot with color but also add a subtle sweetness and a little crunch that keeps every bite interesting.
Step 5: Slow Cook to Perfection
Cover the crockpot and set it to cook on low for 4-6 hours or on high for 2-3 hours. This slow cooking method allows the chicken to become incredibly tender while the flavors deepen and meld together beautifully—no need to fuss over it at all!
Step 6: Add Peanuts
About 30 minutes before serving, stir in the unsalted roasted peanuts. This late addition ensures they retain their satisfying crunch and add a nutty delight that contrasts perfectly with the tender chicken and veggies.
Step 7: Serve with Style
Once the cooking is done, scoop the luscious Kung Pao chicken over freshly cooked rice or noodles. The rice soaks up that irresistible sauce and turns each bite into a full-on flavor adventure.
Step 8: Garnish and Enjoy
Top your dish with sliced green onions for a vibrant pop of freshness and a beautiful finishing touch. This small addition lifts the dish visually and aromatically, making the final presentation just as delicious as the taste.
How to Serve Crockpot Kung Pao Chicken Recipe
Garnishes
Sliced green onions are a classic, but feel free to sprinkle some extra roasted peanuts for more crunch and an extra drizzle of sesame oil for that rich, nutty aroma. Fresh cilantro can also be a lovely addition if you like a herbaceous twist.
Side Dishes
Serve this dish alongside steamed jasmine rice or your favorite stir-fried noodles to absorb all that bold sauce. A crisp cucumber salad or steamed broccoli are excellent sides to add a refreshing, light contrast to this hearty meal.
Creative Ways to Present
Want to turn this dinner into a party? Serve the chicken in mini lettuce cups for a fresh crunch or over cauliflower rice for a low-carb option. You can also arrange it as a vibrant bowl with rice, veggies, and a drizzle of extra chili sauce for an eye-catching meal.
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot Kung Pao Chicken Recipe keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making your next meal just as delightful as the first.
Freezing
If you want to keep this meal handy, this dish freezes well. Store it in a freezer-safe container or resealable bag for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight before reheating.
Reheating
Reheat leftovers gently in a skillet over medium heat or microwave them in short bursts to avoid drying out the chicken. You can add a splash of water or extra soy sauce to loosen the sauce if needed and keep it saucy and delicious.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add extra juiciness and flavor. Just cut them into bite-sized pieces like the breasts and adjust cooking time if needed since thighs can sometimes take a bit longer.
What if I prefer less spice?
Simply reduce the chili paste to 1 tablespoon or omit it altogether for a milder dish. You can always add some chili flakes or hot sauce when serving if you want a bit more heat.
Can I make this recipe in an Instant Pot?
Yes, you can adapt it for an Instant Pot by cooking on high pressure for about 10 minutes and using a quick release. Just toss the peanuts in after cooking to maintain their crunch.
Is this dish gluten-free?
It can be, if you use gluten-free soy sauce and hoisin sauce. Double-check labels to make sure the ingredients suit your dietary needs.
What’s the best rice to serve with this crockpot dish?
Jasmine rice or long-grain white rice works beautifully as it soaks up the sauce well without overpowering the flavors. Brown rice is a hearty alternative for added fiber.
Final Thoughts
I can’t recommend trying the Crockpot Kung Pao Chicken Recipe enough—it’s everything you want in a weeknight dinner: easy, flavorful, and reliably delicious. This recipe takes the fuss out of something that normally feels complicated while still delivering all the classic tastes you love. Grab your crockpot, gather your ingredients, and get ready to impress yourself and your loved ones with a homemade meal that’s truly satisfying and soul-warming.
Print
Crockpot Kung Pao Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 4 to 6 hours (low) or 2 to 3 hours (high)
- Total Time: 4 hours 15 minutes to 6 hours 15 minutes (low) or 2 hours 15 minutes to 3 hours 15 minutes (high)
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Chinese
Description
This Crockpot Kung Pao Chicken is a flavorful and easy-to-make dish combining tender chicken pieces with a balanced sauce of soy, rice vinegar, hoisin, and chili paste. Slow-cooked to perfection with crunchy peanuts and fresh vegetables, it makes a perfect weeknight meal served over rice or noodles.
Ingredients
For the Dish:
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1/2 cup unsalted roasted peanuts
- 1 bell pepper, diced
- 1 small onion, chopped
- 1–2 tablespoons chili paste or sauce (adjust to spice preference)
- Green onions, sliced for garnish
Instructions
- Prepare the sauce: In a bowl, whisk together soy sauce, rice vinegar, brown sugar, hoisin sauce, sesame oil, minced garlic, grated ginger, and chili paste until well combined, creating a flavorful marinade.
- Place chicken in crockpot: Transfer the bite-sized chicken pieces into the crockpot, ensuring an even layer for consistent cooking.
- Add sauce to chicken: Pour the prepared sauce over the chicken, gently stirring or shaking the crockpot to evenly coat all the pieces.
- Add vegetables: Mix in the diced bell pepper and chopped onion to the crockpot, distributing them evenly among the chicken and sauce.
- Cook: Cover the crockpot and cook on low heat for 4-6 hours or on high heat for 2-3 hours, until the chicken is fully cooked, tender, and infused with the sauce flavors.
- Add peanuts: About 30 minutes before serving, stir in the unsalted roasted peanuts to add texture and crunch to the dish.
- Serve: Once cooking is complete, serve the Kung Pao chicken hot over a bed of cooked rice or noodles to soak up the delicious sauce.
- Garnish: Finish by sprinkling sliced green onions over the top for a fresh, vibrant garnish.
Notes
- Adjust the amount of chili paste to make the dish as mild or spicy as you prefer.
- For extra flavor, lightly toast the peanuts before adding them to the crockpot.
- You can substitute chicken breasts with boneless, skinless chicken thighs for a juicier result.
- This dish pairs well with steamed rice, fried rice, or noodles.
- Leftovers keep well in the fridge for up to 3 days and can be reheated gently on the stovetop or microwave.
